Guatemala Huehuetenango - Tajumolco

Dark chocolate, hazelnut, cherry, grape

TOP LOT

Bag Weight	69 KG BAG
Harvest Season	2021/22
Status	Spot
Lot Number	P608511-2

Carteret, NJ: Out of Stock Bag(s)

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About This Coffee

Humberto Gomez Jimenez lives in Rio Ocho - one of the most incredible places around the Tajumulco village near Huehuetenango. Humberto owns 2.5ha of coffee growing land, and has been in the coffee production business for nearly 40 years. He fell in love with the idea of specialty coffee nearly five years ago after discovering the potential for improving the quality of his coffee and land. He is improving his production skills by participating in one of Olam's agricultural programs. This coffee is depulped into a concrete fermentation tank, where it is fermented with water for 18-24 hours. After washing, the coffee is left to patio sun-dry on the concrete of Humberto’s backyard.

Country of Origin	Guatemala
Harvest Season	2021/22
Coffee Grade	GTM CA WA SHB FANCY
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Cup Score	85
Variety	Bourbon, Caturra

Region	Huehuetenango
Farm Name	Tajumolco

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.