Guatemala Seleccion San Antonio Huista #2 (2021)
|Bag Weight||69 KG BAG|
About This Coffee
This regional selection is sourced from around 140 smallholder farmers in the community of San Antonio Huista in Huehuetenango, Guatemala. These producers typically come from a rich coffee heritage and have small artisnal farms around their homes averaging just 1ha in size which can be found at elevations up to 2,000masl.
|Subregion||San Antonio Huista, Huehuetenango|
|Producer Type||Small Holder Farmers|
|Variety||Bourbon, Catimor, Catuai, Caturra, Pache, Villa Sarchi|
|Coffee Grade||GTM CA WA SHB FANCY|
|Screen Size||15 Up|
|Bag Weight||69 KG BAG|
|Bag Types||Grain Pro / Ecotact|
Huehuetenango is the highest altitude region cultivating coffee in Guatemala. Thanks to the dry, hot winds that blow into the mountains from Mexico, the region is protected from frost allowing Highland Huehue to be cultivated up to 6500 feet (almost 2000m). The extreme remoteness of Huehuetenango means that most producers need to process their coffee themselves. Fortunately the region has plentiful water supply with many rivers and streams, so a mill can be placed almost anywhere. An abundance of local knowledge and skill also means that while home-processed, these coffees are treated with excellent attention to detail and are the amongst the most sought after in Guatemala due to their high quality cup.
Cherries are pulped mechanically, fermented for around 24 hours on average, washed and then dried on small patios with manual selection of the beans and careful attention
Every region has its own culture of coffee processing. In Huehuetenango it is special. Tall mountains tower over the coffee producing areas, inducing cool temperatures which means that coffee takes time to ferment; sometimes longer than a day. Coffee is therefore often fermented overnight, pushed into a washing channel for a density separation, then let to sit for another full day so that the last bit of mucilage can be washedoff. Drying of the coffee is done on any flat ground that can be found. The harvest and processing season is typically dry, allowing the farmers to sun dry their coffee on small patios.
Huehuetenango’s producers are specially known for their artisan approach to processing, where every farmer develops their own process on their homes or nearby yards, so as to ensure the coffee is always supervised. After washing the coffee is always 100% sundried.
History of Guatemalan Coffee
Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.
- Status Spot
- Subregion San Antonio Huista, Huehuetenango
- Producer Type Small Holder Farmers
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Bourbon, Catimor, Catuai, Caturra, Pache, Villa Sarchi
- Coffee Grade GTM CA WA SHB FANCY
- Growing Altitude 1300-2000m
- Screen Size 15 Up
- Origin Guatemala
- Warehouse Schwarze & Consort.
- On Sale Yes
- Top Lot No
- CTRM Contract Number P8001412-4
- Price Per Kg €5.95