Guatemalan Coffee Growing Regions
Antigua - Antigua is internationally renowned for its high-quality coffees. This region is located between three volcanoes in a valley with a climate perfect for cultivating coffee. The soils are young and optimal for coffee. The wet and dry seasons are defined for uniform maturation. The temperature ranges from 19-22 C (66.2-71.6°F) and the altitude isbetween 4,600 and 5,600 feet. Annual rainfall is between 800-1,200 mm and the humidity is constant at 65%. Guatemalan Antigua coffee is described as having a full and velvety body, a rich and lively aroma, and a fine acidity. Bourbon, Caturra, and Catuai coffee beans are grown in this region and harvested between January and mid-March.
Rich volcanic soil, low humidity, lots of sun, and coolnights characterize the Antigua Coffee region, enclosed by Agua, Fuego and Acatenango volcanoes. Every once in a while, Fuego—one of Guatemala’s three active volcanoes—adds a fresh dusting of mineral rich ash to Antigua’s soil.
Volcanic pumice in the soil retains moisture, which helps offset Antigua’s low rainfall. In Antigua, shade is especially dense to protect the coffee trees from the region’soccasional frost.
This coffee is elegant, well balanced with a rich aroma and a very sweet taste.
Fraijanes Plateau - The region of Fraijanes is located north of Lake Amatitlán in the mountains surrounding the Valley of Ermita where Guatemala City is located. The soil is volcanic and high potassium levels lend body to the cup. Recent volcanic activity from Volcano de Pacaya has depositedashes rich in minerals in this area. The altitude where coffee is cultivated is between 4,000-5,000 feet with moderate temperatures year round 22 C (71.6°F). The summit of these mountains has a relative humidity of 60% and an annual rainfall of 1,500 mm. The combination of these factors gives a strictly hard Guatemala coffee bean (the highest rating in Guatemala) and is similar to a genuineGuatemala Antigua coffee. These coffees are described as having a soft aroma, full body, and a marked acidity.
Volcanic pumice soil, very high altitudes, plenty of rain, variable humidity, and an active volcano characterize the region. Pacaya, the most active of Guatemala’s three erupting volcanoes, supplies the region with a light deposit of ash every so often, giving the soil an importantmineral boost.
The dry season has lots of sun. Although clouds, fog, and heavy dew are common in the early morning, they burn off quickly allowing all Fraijanes Plateau to be sun-dried.
This coffee is bright and with persistent acidity. Also aromatic with a defined body.
Rainforest Cobán - This zone is defined as the very humid, subtropical forest in the northern part of the country. In fact, thename Cobán comes from the Maya Kek’chi word "cob" which means the place of clouds. The temperature varies depending on the winds from the North and oscillates between 15-23 C (59-73°F). The region receives between 3,000-3,500 mm of rain per year and the rain is distributed throughout the 12 months of the year. The climate is cloudy with few hours of sunlight and a high relative humidity(85-95%). The soil is mostly limestone and clay. The microclimate is created from the influence of the Atlantic Ocean. The altitude is between 4,300 and 5,000 feet above sea level resulting in hard and strictly hard coffees. Coffees from Cobán have a medium body, light acidity, and fruit like flavors. The aroma is fragrant and has light wine notes. Bourbon, Maragogype, Catuai, Caturra, and Pachecoffee beans are grown in Cobán and harvested from December to March.
Cobán is cloudy, rainy, and cool all year long.
Most Rainforest Cobán is cultivated on the area’s distinctive rolling hills, under the tropical influences of the Atlantic Basin, in limestone and clay soils. Cobán has two seasons: rainy and rainier.
Cobán’s celebrated chipichipi frequently engulfs the region in a fine mist...
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