Guatemalan Coffee
Guatemala’s grading system prizes coffees that are rich in chocolatey body, fruity and with a bold aroma.
Guatemala
The rise of coffee cultivation in Guatemala was a result of a government project when its value was realised in the late 19th Century, and its production has been heavily tied to politics ever since. This was an unsustainable foundation of high yield low quality coffee grown at the expense of many indigenous farmers but today regulation by the Guatemalan coffee industry body Anacafe ensures high quality coffee that focuses on maintaining regional differences and specialities.
- December - March
- Bourbon, Caturra, Catuai, Pache
- Washed
- 1300-2000m
- Light and fruity or chocolatey and bold
- Aeropress, Batch Brew, French Press