A medium roast with tones of fruit, caramel and chocolate with a creamy body
This coffee is produced by the ASOBAGRI Cooperative.
It is almost as if Guatemala was set up as a “heavenly playground” especially for specialty coffee lovers.
It would be quite a challenge with any country to make a complete character-sketch of all of its coffees, but in the case of Guatemala it is next to impossible. The country has around 300 different micro-climates, due to its extraordinary location: in between the Gulf of Honduras, the Pacific Ocean and the Sierra Madre. This mountain range stretches from Mexico into Guatemala, splitting itself into two ranges. These ranges - not to mention the other 9 ranges, spacious plains, rivers and no less than 34 volcanoes - provide the circumstances in which an enormous diversity in coffees have developed.
The Guatemalan National Coffee Association Anacafé designated 8 distinct coffee-regions. Using GPS technology and field surveys the association localized and qualified around 3000 plantations within these regions.
In spite of the many differences, all coffee varieties have one characteristic in common: 98% of Guatemalan coffee grows in a sheltered place: under the shade of trees. Does that make a difference? It does, because the canopies create not only biodiversity, but also a much higher quality of coffee. This ‘umbrella' prevents erosion, caused by heavy downpours during the wet season. It also levels the extreme differences in humidity and drought outside the wet season.
Acting as a parasol, the foliage also causes the coffee plant to grow at a slower rate, which results in more acidity (freshness) and body. The type of vegetation under which the coffee grows has such impact on the taste, that the different varieties of trees (e.g. Gravilea & Inga) are mentioned along with other characteristics of a coffee.
Water is amply available in Guatemala. Not unexpectedly then, a great many privately owned processing plants apply the wet method. The road is never far to one of the more than 5000 ‘mills', so processing can take place just hours after picking. From the perspective of specialty coffee, it is an interesting fact that almost all ‘mills' are privately managed. On top of its specific ‘terroir', the coffee is usually processed applying traditional knowledge. This is essential in creating a characteristic coffee!