Guatemala

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Europeans brought coffee to Guatemala around 1760
Guatemalan coffees are 98% shade grown in up to 300 unique micro climates, with high altitudes, constant rainfall and mineral rich soils
Main varietals are Bourbon, Maragogype, Tipica, Caturra, Catuai, Catucai, Pache and Pacamara
Coffees tend to be almost smoked with high acidity – but vary greatly with so many micro climates

Cup of Excellence Programme

Eight distinct regions producing Strictly Hard Bean (SHB) coffees have been identified in Guatemala.

	Typical Characteristics	Altitude (masl)	Rainfall (mm)	Temp (C)	Humidity (%)	Harvest	Soil	Drying process
Acatenango Valley	Marked acidity, fragrant aroma, balanced body, clean lingering finish	1300-2000	1200-1800	14-31	70-80	Dec-Mar	Volcanic w/pumice	Sun
Antigua	Elegant and well balanced with a rich aroma and very sweet taste	1500-1700	800-1200	18-22	65	Jan-Mar	Volcanic w/pumice	Sun
Atitlán	Aromotaic with a bright citrus acidity and full body	1500-1700	1800-2300	20-23	75-85	Dec-Mar	Volcanic	Sun
Cobán	Fresh fruit notes, fine well-balanced acidity and full body	1300-1500	3000-4000	15-20	85-95	Dec-Mar	Limestone & clay	Dryer
Fraijanes Plateau	Bright and persistent acidity with a full body and pleasant wine notes	1400-1800	1500-3000	12-26	70-90	Dec-Feb	Volcanic w/pumice	Sun
Huehuetenango	Fine intense acidity with a full body and pleasant wine notes	1500-2000	1200-1400	20-24	70-80	Jan-Apr	Limestone	Sun & Dryer
Nuevo Oriente	Well balanced and full bodied with chocolatey flavour	1300-1700	1800-2000	18-25	70-80	Dec-Mar	Metamorphic & clay	Sun & Dryer
San Marcos	Delecate floral notes in aroma and taste, pronounced acidity and good body.	1300-1800	4000-5000	21-27	70-80	Dec-Mar	Volcanic	Sun & Dryer

Guatemala Huehuetenango Guaya'b Fair Trade Organic (by the kg)

Well balanced with pronounced flavours. Medium to full body with a creamy mouthfeel. Caramel, dried fruit and honey sweetness with undertones of light cocoa and cinnamon. Subtle citrus and floral notes extend through to the finish.

NZ$ 19.70 kg

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Guatemala