+49 40 37 86 15 0
Quick Facts
All the facts about our Guatemala El Pacifico
| Region | Retalhuleu |
|---|---|
| Producer | various farms |
| Variety | Canephora |
| Process | washed |
| Type | Washed Robusta |
| Category | Regional |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | Sack à 69kg |
Guatemala
El Pacifico
washed
Guatemalan Robusta has become a specialty coffee in the last couple of years. The beans are small but full of a fine chocolaty flavour. Only 15 to 20 thousand bags Guatemalan Robusta are produced in a year and sold exclusively to specialty roasters. This coffee comes from Finca La Ceiba located south of Guatemala. It grows almost at sea level, in the warm regions of the Pacific Coast. It is usually planted along the paths, where arabica plants can’t grow. But for these Robusta trees ideal. The little trees are as robust the variety already says. There are three different heights of production on the farm and depending on the season, shadow is provided by crotalaria trees within the farm, on the borders there are conacaste, palo blanco and macadamia trees. Throughout the year there are always chalum trees, as traditionally used in coffee farms. Because of the small quantities produces, this coffee is a hard one to come by!
Origin
Specialty coffee from Guatemala
Varieties
26.9% Caturra, 21.9% Catimor, 21.2% Catuai, 8.9% Bourbon, 7.8% Sarchimor, 4% Pache, the REST are: Robusta, Typica, Pacamara, Villa Sarchi, Maragogype, Geisha, Maracaturra, Laurina
Processing methods
mainly washed, starting honeys and naturals on demand
Altitude range
1300 - 2000 masl
Harvest
December - April
Total yearly production
3 400 000 bags of 60 kg
Guatemala’s coffee belt runs along a chain of 34 volcanoes that crosses the country from East to West and benefits the coffee production with soils rich in minerals and nutrients. The soil is mostly volcanic, limestone and pumice. Consistent rainfall and year round warm climate guarantee the crops. The coffee is mostly grown under Gravilea and Inga shade trees which make 7% of the national forest. It is always hand-picked and dried under the sun, except for the Cobán coffee, which production region is sometimes too humid.
Main production areas: San Marcos, Huehuetenango, Atitlán, Acatenango, Antigua, Cobán, Fraijanes, Oriente.
Cup Profile: A fragrant, full bodied coffee with pleasant citrus acidity. Depending on the region the coffee can vary from intense acidity and fruit notes to delicate sweetness and chocolatey.
Export bag size: 69 kg, specialties in 30 kg bags
Total number of coffee farmers: over 125.000 coffee farmers
Regional
Guatemala El Pacifico
| Region | Retalhuleu |
|---|---|
| Producer | various farms |
| Variety | Canephora |
| Process | washed |
| Type | Washed Robusta |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | Sack à 69kg |
Guatemalan Robusta has become a specialty coffee in the last couple of years. The beans are small but full of a fine chocolaty flavour. Only 15 to 20 thousand bags Guatemalan Robusta are produced in a year and sold exclusively to specialty roasters. This coffee comes from Finca La Ceiba located south of Guatemala. It grows almost at sea level, in the warm regions of the Pacific Coast. It is usually planted along the paths, where arabica plants can’t grow. But for these Robusta trees ideal. The little trees are as robust the variety already says. There are three different heights of production on the farm and depending on the season, shadow is provided by crotalaria trees within the farm, on the borders there are conacaste, palo blanco and macadamia trees. Throughout the year there are always chalum trees, as traditionally used in coffee farms. Because of the small quantities produces, this coffee is a hard one to come by!
