Guatemala Huehuetenango
The Farm
Huehuetenango is a coffee growing region known for its high altitude and constant weather patterns. The region sits at a meeting point between warm air moving east from the Tehuantepec plains in Oaxaca, Mexico, and cold air descending from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost at bay and allows coffee to be grown at higher altitudes. Coffee production at 2,000 meters above sea level is common here. These conditions are perfect for producing the region’s sparkling acidity and distinctive fruit flavors.
This lot has been produced by different producers in the area who produce very small quantities of green coffee that cannot be exported separately. That is why the dry mills buy these coffees and mix them to produce a Blend that represents the flavor of the region and to give the coffee grower the opportunity to sell their coffee and obtain a better price for an excellent bean.
Process Method
Coffee growers hand-select the cherries at their optimal point of ripeness and pulp them on their farms, generally with small drum pulpers, manually or electrically operated.
After fermentation, the grain is shaken to remove any remaining mucilage and washed with clean water. All water used during pulping and washing is filtered, usually through holes in the ground, so that organic solids do not contaminate local waterways.
Once this process is complete, the grains are dried on raised beds that are stacked one on top of the other to maximize space. Patios are also frequently used.
Origin
While coffee arrived in Guatemala at the end of the eighteenth century, as in most of the colonies of Central and South America, its cultivation began to gain strength in the 1860s, with the arrival of European immigrants encouraged by the Guatemalan government to establish plantations.
Seeds and coffee cuttings were distributed as a stimulus, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. At the end of the 19th century, Guatemala exported more than 140 tons of coffee a year. Until 2011, it was among the five largest coffee producers in the world, although in recent years has been surpassed by Honduras.
A large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of the more than 20 officially recognized indigenous groups, and most farmers are small coffee growers who work independently or are formally affiliated in cooperative associations.
In 1960, coffee growers developed their own union, which has since become the National Coffee Institute Anacafé, a research center, marketing agent and financial organization that offers loans and offers support to producers of the different regions.
The coffee of Ceiba comes from the renowned region of Huehuetenango famous for its cascading mountains, lush vegetation, high altitudes, dense forests and, of course, the quality and diversity of its coffees.
Thanks to the hot and dry winds blowing in the mountains of the Tehuantepec plain, Mexico, the region is protected from frost, allowing the highlands of Huehuetenango to be cultivated at up to 2.000 meters.
The extreme remoteness of Huehuetenango practically requires that all producers process their own cherries. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.
11 € – 44 €
Envío gratuito a partir de 40€ de compra. (Península y Baleares)