Guatemala Blue Ayarza Natural
|Bag Weight||69 KG BAG|
About This Coffee
How do you pick the best coffee to use for a natural? We believe that the cherries for natural processing need to come from high altitudes and employ near-perfect pickings which is why our sourcing is focussed on local small batch deliveries from trusted partners who provide us with consistent high quality ripe cherry.
Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed around 20,000 years ago by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl. According to local legend, the true nature of the lake is far more mysterious. Some say it is connected to ocean, the actual depth is unknown and that an expedition to find the bottom ended in tragic failure. We do know Lake Ayarza is in a remote location and access is difficult. This means it has remained in pristine condition with only around 10 houses built around its edge. The lake is only 30 minutes from the Olam’s Cherry mill and is a must-see after visiting our facility. Olam buys coffee from more than 1000 small producers in the area. Some bring full truckloads of cherries; others arrive with a single sack on the back of a donkey.
|Country of Origin||Guatemala|
|Coffee Grade||GTM CA WA SHG FANCY|
|Variety||Bourbon, Catuai, Pache, Anacafe 14, San Ramon|
|Region||Ayarza, Santa Rosa|
|Farm Name||Various smallholders|
History of Coffee in Guatemala
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.
- Status Forward
- Region Ayarza, Santa Rosa
- Farm Name Various smallholders
- Processing Natural/Dry Processed
- Plant Species Arabica
- Variety Bourbon, Catuai, Pache, Anacafe 14, San Ramon
- Coffee Grade GTM CA WA SHG FANCY
- Growing Altitude 1400-1900m
- Country of Origin Guatemala
- Warehouse TBA
- On Sale No
- Top Lot No
- CTRM Contract Number P609303-1