Guatemala Finca Los Nubes
High up in the El Trifinio mountains, Finca Los Nubes translates to Farm in the Clouds. The altitude and mild temperatures give the coffee time to develop and mature slowly.
This is a very interesting coffee – acidity and sweetness are hard to come by in a single origin bean.
However, the rich soils of Guatemala are perfect at providing a sweet, cinder toffee finish.
The high altitude gives it a succulent acidity.
Guatemala is a central American country which is bordered by Mexico. It is home to just over 16.5 million people.
Its seasons are divided into wet and dry, and its average temperature is about 22°C.
The country is estimated to get 4 inches of rainfall every month, which are optimal growing conditions for high quality coffee.
Guatemala is known for unique, premium beans, and have been producing them since the 19th century. Keep reading for more Guatemalan coffee history.
Guatemala Coffee History
Here is a quick timeline of Guatemala’s coffee journey:
1750s: The coffee plant was first brought to the country.
1850s: Coffee cultivation finally began, initially being mixed with cochineal. Initial production was slow due to lack of money, technology and knowledge.
1868: The country’s government saw the potential in the industry and made a real push for its production. They put in place incentives to encourage workers.
1879: It became a very important crop to the country and Guatemala was exporting 133,027,289kg, according to Wikipedia.
The industry has grown and improved ever since and it is now one of the country’s main exports.
Guatemala became Central America’s top producer of coffee for most of the 20th century and the beginning of the 21st century, until Honduras took its place.
What Regions Does Guatemala Produce Its Coffee?
It is estimated that the country produces over 3 million bags of beans every year. It produces varieties such as Bourbon, Caturra, Catuai, Typica, Maragogype, Pache & Pacamara, and has several producing regions. These are:
- Antigua – Known for its rich volcanic soil, low humidity, sunshine and cool breezes is what makes these beans so brilliant. You can find Adams and Russell’s Antigua coffee here.
- Acatenango Valley – The beans benefit from lots of shade on steep slopes. The soil is rich and full of nutrients due to the eruptions from nearby volcanos.
- Atitlán – Mostly grown against the slopes of volcanoes. The beans gain their unique characteristics from cold winds.
- Cobán – This region gets nice ripe cherries from plenty of rainfall. Labour is intense here because of the staggered flowering.
- Fraijanes Plateau – High altitudes, heavy rainfall and varied humidity is what gives these beans their unique flavours.
- Huehuetenango – One of the three non-volcanic regions. It’s high elevations, dry climate and inability to get frost makes fantastic speciality beans.
- Nueva Oriente – Dominated by small, local producers. Beans from this region can be varied because of this.
- San Marcos – Gets the earliest flowering due to heavy rainfall.
How to Brew Guatemala Coffee Beans
This high quality coffee is medium roasted with a good body and unique honeyed sweetness.
To bring out the fantastic flavours, it needs to be brewed in the correct way.
We have some great ways you can brew your coffee at Adams and Russell.
For premium coffee in the comfort of your own home, our stove top espresso makers are a great option.