Price range: £9.00 through £28.00
ROAST & PROFILE
guatemala
REGIONS
Guatemala
ALTITUDE
1400masl
TASTING NOTES
Chocolate, Cherry & Nut
VARIETAL
Caturra
PROCESS
Washed
ROAST LEVEL
Guatemala El Fogon: The FEDECOCAGUA Cooperative
FEDECOCAGUA was established in 1969. The organisation now has 20,000 members, 70% of which are members of indigenous groups from various regions across Guatemala, including Huehuetenango, Cobán, Verapaces, Retalhuleu, San Marcos, and Zacapa. The organisation is made up of over 150 individual co operatives that supply the coffee.
As the main exporter of coffee from Guatemala, Fedecocagua is perfectly positioned to provide everything from speciality microlots to undergrade stocklots via certified main grades. Their dry mill is in Palin, one hour south of Guatemala City. Each lot is identifiable through an individual code, with volume, cooperative name and delivery date. There are a number of collection points and warehouses in other locations such as Huehuetenango, which allows for the grouping of parchment lots before transporting to the dry mill for final prep and QC.
The warehouse has showers, lockers, laundry rooms and even beds for the workers, as well as a cupping lab and storage for 75,000 bags. There are 10 fulltime staff, including a Q grader. Most of the coffee from Huehue for Fedecocagua comes through this facility. A water recycling facility is in the final stages of being operational, with an on site well providing clean water and rainwater being collected and used for watering plants and grass on the site.
Coffee in guatemala: about
Guatemala is a central American country which is bordered by Mexico. Due to its proximation to the equator, Guatemala enjoys wet and dry seasons. With a steady temperature of 22°C and 4 inches of rainfall every month it is ideal for growing coffee. Guatemala is known for unique, premium beans, and have been exporting green beans since the 19th century. Guatemala has a high reputation for traceability, farmers and plantation owners have their own wet mills and harvest stations which allows a thorough trail of production to be known. Typical characteristics of Guatemalan coffee include winey acidity, heavier bodies and chocolate notes.
4 reviews for Guatemala El Fogon
Dieter (verified owner) –
very good quality bean, expertly roasted, quick delivery, I strongly recommend Adams & Russell
Michael (verified owner) –
A damn nice naturally sweet roast, the more ground coffee I added to a brew the better the taste profile became without becoming too bitter or strong.
No matter how I brewed it, it was impossible to make a bad brew.
Works very well in an aeropress with 20 grams of medium-coarse ground coffee and a seeping time of 4 minutes.
In a stove top moka pot the coffee was perfect with the coffee ground very fine with a very low heat and an extraction time of about 90 seconds.
With a french press it made a good brew but took a bit more experimenting. On a medium grind with 55 grams of medium-coarse coffee I left it to brew for 6 minutes before pressing.
Guatemalan coffee is the don!
Rich –
Best coffee i have tasted in a long time.
Clive Tolley (verified owner) –
An excellent coffee, smooth and well-balanced flavour. I pretty much always use French press, and as pointed out by earlier reviewer, a bit of care was needed. I kept same grind size but used 10% more beans than for most other coffees, and double-ground the beans, then steeped for about 7 minutes. Otherwise the taste just doesn’t come through, but it’s gorgeous when it works. Had some PNG after this, which was a let-down by comparison.