Guatemala
STUDIO CAFFEINE's approach
Balanced yet complex are what we like for Guatemalan coffee. It gives a very comforting acidity of stone fruit, malic and sometimes citric with a lingering and sweet finish. Use in blends for extra balance for the profile.
Recommended for Blended and Single Origin Espresso
Current Crops
Guatemala Santa Felisa Pacamara Natural (Auction Lot)
Red Pacamara | Aerobic Fermentation | 1500 masl
Peach, Chocolate, Apple, Red Plum, Toffee
Guatemala San Martin Jiotepeque SHB EP Washed
Mixed | Washed | 1788 masl
Citrus, Dark Chocolate, Apple, Butterscotch
Country Profile
Size - 108,889 sq km
Capital City - Guatemala City
Main Port Cities - Puerto Barrios, Puerto Quetzal
Population - 15,189,985 (July 2016)
Language/s Spoken - Spanish (official), 23 officially recognized indigenous languages
Producer Profile
Population Involved in Coffee - approx. 500,000
Average Farm Size - 1–50 hectares
Bags Exported Annually - 3.4 million bags
Coffee Profile
Growing Regions - Acatenango, Antigua, Atitlan, Chimaltenango, Cobán, Fraijanes, Huehuetenango, Nuevo Oriente
Common Varieties - Bourbon, Caturra, Catuai, Typica, Maragogype, Pache
Processing Method/s - Washed or mechanically demucilaged
Country-Specific Grading - SHB (Strictly Hard Bean, 1600–1700 masl); FHB (Fancy Hard Bean, 1500–1600 masl); HB (Hard Bean, 1350–1500 masl)
Bag Size - 69 kg
Harvest Period - September–April
Typical Arrival - June