Cupping Notes: Heavy body, toffee, toasted coconut, black cherry

About This Coffee

Jacinto is a second generation coffee-farmer growing in the San Pedro Necta area of Huehuetenango. All the coffee processing at the farm is done by Jacinto and his family. After selective hand-picking, the coffee is depulped and placed in fermentation tanks for 24 hours. After fermentation, the coffee is thoroughly washed with clean water to remove any remaining pulp or mucilage. The washed coffee is spread out on the patio to dry under the sun for 3 days where it is regularly turned and monitored to ensure even drying.

Country of Origin: Guatemala

Region: San Pedro Necta, Huehuetenango

Producer Type: Single Estate

Farm Name: Finca Mendez

Processing: Washed

Processing Description: 24 hour fermentation, sun dried on patios

Growing Altitude: 1500 MASL

Plant Species: Arabica

Varietals: Caturra, Pache

History of Coffee in Guatemala

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbours. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.

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