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Quick Facts
All the facts about our Guatemala SHB EP Huehuetenango Joyabaj Natural
| Region | Huehuetenango |
|---|---|
| Producer | FECCEG |
| Variety | Various |
| Process | natural |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | GrainPro Sack à 30kg |
Guatemala
Joyabaj Natural
natural
Joyabaj is a community full of valleys, mountains and water springs, this generates a somewhat
cold climate, thus generating a type of coffee with different attributes, depending on the soil and
climate. FECCEG (Federación Comercializadora de Café Especial de Guatemala) has had associates
in San Martín Jilotepeque since 2013 and since then has known the area of production
of 13 municipalities surrounding Joyabaj where the commercial tradition is mature coffee.
The harvest, collection and selection of the coffee beans are carried out by the members of the
family of each producer. Not all members of the communities have means of transportation to
transport their coffee, so there are people in charge of transporting the cherry coffee to the
Joyabaj wet mill. At the Joyabaj wet mill, the cherry coffee harvesting process begins with a
selection process that eliminates floating coffee beans. The next step is the fermentation of
the coffee with the husk, which lasts an average of 8 hours, followed by the process of transfer
to the drying patios or african beds. The drying process lasts approximately 8 to 10 days.
Manual movement is carried out so that the drying process is uniform and daily control is
carried out to guarantee control of the drying process. The natural coffee is transferred to
the FECCEG Quetzaltenango facilities, where a record of production, wet processing and
storage is kept. When the coffee enters the dry mill, the coffee quality reports are delivered
to the storage staff for traceability.
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
| Region | Huehuetenango |
|---|---|
| Producer | FECCEG |
| Variety | Various |
| Process | natural |
| Type | Unwashed Arabica |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | GrainPro Sack à 30kg |
Joyabaj is a community full of valleys, mountains and water springs, this generates a somewhat
cold climate, thus generating a type of coffee with different attributes, depending on the soil and
climate. FECCEG (Federación Comercializadora de Café Especial de Guatemala) has had associates
in San Martín Jilotepeque since 2013 and since then has known the area of production
of 13 municipalities surrounding Joyabaj where the commercial tradition is mature coffee.
The harvest, collection and selection of the coffee beans are carried out by the members of the
family of each producer. Not all members of the communities have means of transportation to
transport their coffee, so there are people in charge of transporting the cherry coffee to the
Joyabaj wet mill. At the Joyabaj wet mill, the cherry coffee harvesting process begins with a
selection process that eliminates floating coffee beans. The next step is the fermentation of
the coffee with the husk, which lasts an average of 8 hours, followed by the process of transfer
to the drying patios or african beds. The drying process lasts approximately 8 to 10 days.
Manual movement is carried out so that the drying process is uniform and daily control is
carried out to guarantee control of the drying process. The natural coffee is transferred to
the FECCEG Quetzaltenango facilities, where a record of production, wet processing and
storage is kept. When the coffee enters the dry mill, the coffee quality reports are delivered
to the storage staff for traceability.
