Guatemala Coffee

Guatemala Coffee


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Antigua Coffee®

is grown in an area that has rich volcanic soil, low humidity, lots of sun, and cool nights. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic pumice in the soil retains moisture, which helps offset Antigua’s low rainfall. In Antigua, shade is especially dense to protect the coffee plants from the region’s occasional frost. Antigua Coffee is elegant, well balanced with a rich aroma and a very sweet taste.

Rainforest 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 that falls from the dense cloud cover. This coffee has a distinct fresh fruit taste that has fine and well balanced body and very pleasant aroma.


Highland Huehue®

of the three non-volcanic regions, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters). The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere. This coffee has a fine intense flavour with a full body and pleasant but subtle wine like taste.