Guatemala Huehuetenago - Finca Palo Blanco - RFA Organic SHB


Cupping Notes: Nice sweetness and acidity, dark chocolate, tangerine, blackberry

This farm sits at altitudes ranging between 1400 masl to 2050 masl, with an average rainfall of 1.5 meters per year.  Finca Palo Blanco is a unique farm that guarantees traceability and eco friendly practices.  It is owned by Ivan Ovalle Altuve, and undergoes constant renewal of plantations with carefully selected varieties to improve production and resistance to diseases.  The coffee is shade-grown under native trees and the improvements in the management of honey, wastewater, garbage and waste are made in a very strict manner.  The farm has an extension of 20 hectares for ecologica lforest reserve.  The farm continuously promotes and donates yearly to the students of the community, providing desks and other school supplies to ensure the children of the community have everything they need.

Country of Origin: Guatemala

Coffee Grade SHB HH

Plant Species: Arabica

Processing: Washed

Farm Name: Finca Palo Blanco

Growing Altitude: 1400-1900 MASL

Certifications: Organic, Rainforest Alliance


History of Guatemalan Coffee 

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 neighbors. 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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