Guatemala coffee: types and varieties, where it grows, how to prepare

History with geography

The coffee industry is one of the main sectors in the country's economy, so it is not surprising that the majority of the country's population works here. Among the world's exporters, Guatemala is definitely in the TOP 10. Who made seemingly ordinary coffee beans so famous?

Coffee seedlings appeared in Guatemala thanks to Jesuit monks. It was they who, together with the word of God, brought coffee grains to Central America to the aborigines in the 18th century. But the country's climate is completely unsuitable for high yields. Therefore, for almost a century, the plantations of this plant were quite modest. The scorching sun did not give the fragile trees a chance.

But in the 19th century, the country's leadership relied on the coffee industry. It was as a result of this that European settlers received large plots of land in the country. And the decision did not take long to arrive.

For new plants, they found a place in the shade of trees and thus protected the sprouts from heat and direct sunlight. As a result, coffee plantings spread and occupied large areas of Guatemala.

Today, more than 800 million coffee trees grow here. It should be noted that the country takes a responsible approach to the coffee industry, which means strict quality control of products at all stages of production and the export process.

Why did Arabica take root?

Initially, little attention was paid to coffee production. But as soon as the residents themselves appreciated the taste of the roasted grains, their aroma and properties, it was decided to develop mountain plantations. This is how new varieties appeared in the coffee industry, and the first batches of exported Guatemala coffee beans were sent to Europe and America.

It was for the Arabica variety that the heights became comfortable territory for rich harvests. Therefore, intolerant leguminous plants are perfectly located here. This also applies to other excellent coffee varieties, which is why they are grown mainly in mountainous areas. On the plains, plants simply do not take root. There are about eight regions in the country where coffee is grown. There is a low level of humidity, no heat or scorching sun, and the cleanest air. These areas include the following:

Quiche;
Oriente;
Atitlan;
Nuevo;
Koban;
Antigua.

These areas are located much above sea level. Soil is of particular value for growing coffee. Saturated with oxygen and also rich in minerals. This composition is ideal for growing quality grains. Coffee varieties differ in their taste. And only true connoisseurs will be able to recognize grains that are grown in different regions.

Geography of growth

Guatemala has one of the most diverse climates for coffee production in the world. The plantations are located in seven regions, the most popular of which are Antigua, Huehuetenango and Atitlan. Each region has unique coffee flavor profiles, natural conditions, microclimates, soils and growing altitudes.

Antigua coffee is grown on the slopes of volcanoes in arid and sunny areas. It is the most famous growing area and is also home to the oldest coffee plantations in the country, some of which have been passed down from generation to generation in the same family. Beans from this region are characterized by a dense body and sweetness with low to medium acidity. Chocolate taste and fruity tones are the hallmarks of beans from Antigua.

The Huehuetenango region near the Mexican border has the highest altitudes: up to 2,000 meters. The coffee is dominated by bright sourness with fruity tones. Varieties from this region can be compared to coffee from Ethiopia, only Guatemalan has a denser body. Our Sierra Morena coffee is produced here.

Coffee trees in Atitlán also grow in volcanic soils near the lake of the same name. Water from this reservoir is used for grain processing. The area here is windier and wetter, and the coffee is dominated by nutty and chocolate notes.

Other regions include the Fraijanes Plateau, surrounding Guatemala City (the country's capital); tropical forests of Coban in the north of the country with a humid climate; San Marcos Volcano, the warmest and wettest region; arid Oriente region with volcanic soil.

Since the country abounds in rainfall, the main method of processing there is washed. High humidity levels prevent farmers from processing grains naturally or dryly.

Manufacturers also prefer washed processing, as they believe that it better highlights the inherent acidity of Guatemalan grains than natural processing.

Growing

An important factor in the prosperity of the coffee industry is the diversity of Guatemala's territory. There are high mountain areas, plateaus and foothills. The quality of coffee beans is directly proportional to the height at which the plantation is located. The higher, the stronger the plant, the higher the density of the coffee beans, the more concentrated aroma and taste. While coastal grains grow under the influence of sea winds.

The highest quality Guatemalan coffee is grown near the country's main city. Near the capital of Guatemala, Antigua, coffee is distinguished by its qualities due to the fact that the plants grow on the soil of an extinct volcano.

During the growing process, no accelerators or additives are used for plants.

For growing Guatemalan coffee, the optimal temperature is 16-13 degrees. Plants hide in the shade of trees. The harvest takes place once a year and lasts from November to April.

There are both dry and wet processing methods. The first one is more popular and cheaper. But the rainy climate determines the second option. And sudden tropical downpours will not spoil coffee that dries in the sun.

Best Cooking Methods

When preparing coffee from Guatemala, you can reveal one of its sides: aroma and sourness or body and sweetish taste.

Pour over: emphasizes the sourness and reveals the aroma of the drink. A light or medium roast is best. Ideal for those who want a light drink with fruity and floral notes.

French press: will make sweetish coffee with a dense body, because it means the beans stay in water for the longest time. But be careful with the length of extraction, otherwise the coffee will be bitter. For those who prefer a dark roast or want the natural sweetness of Guatemalan coffee.

Cold Brew: The long brewing process of the coffee allows the sweetness of the beans to truly emerge. The combination of full body, sweetness and mild acidity is great for cold brew. For those who want a refreshing and strong coffee.

Taste of Guatemala coffee

The soil on which coffee grows has a layer of ash left over from volcanic activity. High yields are also possible due to the presence of organic matter in the soil. It is for these reasons that the plant has a smoky hue. The special spicy aroma and intense taste belong to elite varieties whose plantations are located on former volcanic peaks. If the plants grow lower, the taste of such a drink becomes softer and the smell is not so intense.

The grains that are grown in the coastal zone are distinguished by tarsal odors, and the taste has a special sourness, which is characteristic of fruits.

Even if it is not so attractive to real coffee lovers, its taste should not be missed or underestimated. In it, everyone can also feel the smoky note in the aroma.

Types and varieties of Guatemalan coffee

Guatemalan coffee has long been popular and especially prized for its versatility. After all, such grains can be fried to any degree:

strong;
average;
weak.

Regardless of the level of roasting of Guatemala coffee, the taste remains unique and the aroma is unique. The variety is the richest. In this drink, coffee lovers will be able to feel notes of fresh apple and even rich chocolate aroma with added spices.

Depending on the location of the plantation, the grains have different markings. If they were grown at an altitude of 1500 meters, then coffee bean connoisseurs may see the name Hard Bead (HB). Those plants that are located even higher are called Strongly Hard Bean (SHB).

Among the main varieties of Arabica, Guatemala is proud of the following:

Catuai;
Pace;
Bourbon;
Caturra;
Typical.

Guatemala Antigua

This variety is especially valued all over the world and occupies an honorable place among the elite varieties. Guatemala antigua coffee gets its name from the region where the plantation is located. This is the highest place in the country. Guatemala coffee has a particularly rich flavor that only fully reveals itself after a few sips. In the bouquet you can feel notes of cocoa, prunes, and chocolate aromas. Fruity aromas add a special taste.

Where to buy Guatemala coffee

These varieties of coffee, which come to us from Guatemala, are available in specialized coffee shops. Coffee lovers who value their time and do not have the desire to run around the city will be able to find the desired beans in the online store. Here you can find any varieties from the most popular plantations in Guatemala.

The cost will differ depending on the variety, producers and year chosen by the client. The price for 100 g of freshly roasted beans can vary from 200 to 400 rubles. True connoisseurs of such a popular drink recommend giving preference to freshly roasted beans.

Suitable roast types

Beans from Guatemala are suitable for a variety of roasting types. Even with a light roast, the resulting coffee will have pronounced apple or citrus flavors and a dense body with a chocolate aftertaste. Because beans from this country are characterized by a sweetish taste, they can withstand even dark roasting and produce a mild bittersweet taste. You can expect a chocolatey flavor with hints of toasted nuts in a typical dark roast.

How to brew Guatemalan coffee

Guatemalans do not have a specific method of preparing the drink, and they do not have one recipe. Therefore, everyone can experiment and choose the option that suits their taste.

The main rule to follow is to avoid using boiling water. The optimal water temperature should not be more than 95 degrees.