About This Coffee
Produced by smallholders in Acatenango Valley, this coffee is the product of the superb growing and processing conditions in the valley. Farms in Acatenango grow under dense shade at altitudes of from 1,300 to 2,000 meters above sea level. Soils are nutrient rich and replenished by frequent eruptions from the nearby Fuego volcano.
Harvest & Post-Harvest
Farmers selectively handpick ripe, red cherry and process it on their farms. Cherry is pulped on hand or electric pulpers and fermented in bags or tanks. Following fermentation, parchment is washed in clean water and laid to dry on patios or marquesinas on the roofs of their houses. Temperate weather and clearly defined seasons mean that farmers can sundry coffee following harvest. Parchment is raked frequently to ensure even drying.
Coffee in Guatemala
Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market.
The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs.
The quality of coffee being produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers. There are more and more small holder farmers producing exceptional coffee at high altitudes. Cooperatives are becoming more appealing to so many smallholders because they often offer farmers financing and other support for improving their farming and processing and are frequently able to offer higher prices for cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as specialty.