REGIONALS
PROPERTIES
New Oriente
SPECIES: Arabica
SOIL: Metamorphic . Clay
ALTITUDE: 1,300-1,600 mts.
TASTE: delicious,clean and sweet
AROMA: Nice and intense.
ACIDITY: Medium
BODY: Strong, balanced
ANNUAL CROP: 4,000 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: New Oriente
PREPARATION: European
ADDITIONAL INFORMATION: In this region, coffee has been cultivated since the 1950s. Today, virtually every farm on the mountain has become a coffee-producing unit and what was once one of the poorest and most isolated areas of Guatemala is vibrant and growing. Rainy and cloudy, Oriente is located on a former volcanic range. Its soil is made of metamorphic rock: balanced in minerals and quite different from soils in regions which have seen volcanic activity since coffee was first planted.
Atitlán
SPECIES: Arabica
SOIL: Volcanic
ALTITUDE: 1,400-1,800 mts.
TASTE: Sweet
AROMA: Nice and intense.
ACIDITY: Persistent, very defined and intense.
BODY: Strong and consistent
ANNUAL CROP: 3,000 bags of 69 kgs.
VARIETY: Bourbon, Caturra y Catuaí
ORIGIN: Near the volcanoes Atitlan and San Pedro, near Santiago Atitlan.
PREPARATION: European
ADDITIONAL INFORMATION: Of the five volcanic coffee regions of Guatemala, Atitlán’s soil is the richest in organic matter. Ninety percent of Traditional Atitlán is cultivated along the slopes of the three volcanoes that dominate the shores of Lake Atitlán. The daily winds (called Xocomil) that stir the cold lake waters are an important influence on the microclimate.
Acatenango
SPECIES: Arabica
SOIL: Volcanic
ALTITUDE: 1,600-2,000 mts.
TASTE: Clean.
AROMA: Fragrant.
ACIDITY: Marked
BODY: Balanced.
ANNUAL CROP: 5,000 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: Acatenango Valley
PREPARATION: European
ADDITIONAL INFORMATION: Acatenango Valley is grown under dense shade as high as 6,500 feet (2,000 meters), creating a forest that is an ecological gift. Constant eruptions from the nearby Fuego volcano keep the coarse, sandy soils full of minerals. Temperate gusts from the Pacific Ocean and marked seasons allow coffee to be sun-dried.
Antigua
SPECIES: Arabica
SOIL: Volcanic
ALTITUDE: 1,500-1,700 mts.
TASTE: Elegant
AROMA: Rich.
ACIDITY: Marked
BODY: Elegant and Balanced.
ANNUAL CROP: 3,500 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: Antigua.
PREPARATION: European
ADDITIONAL INFORMATION: Rich volcanic soil, low humidity, lots of sun, and cool nights characterize the Antigua Coffee region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Every once in a while, Fuego—one of Guatemala’s three active volcanoes—adds a fresh dusting of mineral-rich ash to Antigua’s soil. Volcanic pumice in the soil retains moisture, which helps offset Antigua’s low rainfall. In Antigua, shade is especially dense to protect the coffee plants from the region’s occasional frost.
Coban
SPECIES: Arabica
SOIL: Volcanic
ALTITUDE: 1,300-1,750 mts.
TASTE: Fresh fruit notes.
AROMA: Pleasant.
ACIDITY: Mid to High- Marked
BODY: Well balanced.
ANNUAL CROP: 7,500 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: Rainforest Cobán
PREPARATION: European
ADDITIONAL INFORMATION: Cobán is cloudy, rainy, and cool all year long. Most Rainforest Cobán is cultivated on the area’s distinctive rolling hills, under the tropical influences of the Atlantic Basin, in limestone and clay soils. Cobán has two seasons: rainy and rainier. Cobán’s celebrated chipichipi frequently engulfs the region in a fine mist that falls from the dense cloud cover.
Fraijanes
SPECIES: Arabica
SOIL: Volcanic & Pumice
ALTITUDE: 1,400-1,850 mts.
TASTE: Chocolate and caramel notes.
AROMA: Intense.
ACIDITY: Bright and persistent
BODY: Definded.
ANNUAL CROP: 10,500 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: Fraijanes Plateu
PREPARATION: European
ADDITIONAL INFORMATION: Volcanic pumice soil, very high altitudes, plenty of rain, variable humidity, and an active volcano characterize the region. Pacaya, the most active of Guatemala’s three erupting volcanoes, supplies the region with a light deposit of ash every so often, giving the soil an important mineral boost. The dry season has lots of sun. Although clouds, fog, and heavy dew are common in the early morning, they burn off quickly allowing all Fraijanes Plateau to be sun-dried.
San Marcos
SPECIES: Arabica
SOIL: Volcanic
ALTITUDE: 1,350-1,800 mts.
TASTE: Floral notes.
AROMA: Floral.
ACIDITY: Pronounced
BODY: Good.
ANNUAL CROP: 12,500 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: San Marcos
PREPARATION: European
ADDITIONAL INFORMATION: The warmest of the eight coffee-growing regions, San Marcos also has the highest rainfall pattern, reaching up to 200 inches (5,000 mm). The seasonal rains come sooner than in other regions, producing the earliest flowering. As in all of Guatemala’s remote regions, most of Volcanic San Marcos is cultivated on farms with their own processing mills. Because of the unpredictability of rainfall during the harvest season, much of the coffee is pre-dried in the sun and finished in a Guardiola dryer.
Huehuetenango
SPECIES: Arabica
SOIL: Limestone
ALTITUDE: 1,300-1,750 mts.
TASTE: Pleasant wine notes.
AROMA: Pleasant persistent.
ACIDITY: Intense.
BODY: Strong and full body.
ANNUAL CROP: 12,500 bags of 69 kgs.
VARIETY: Bourbon, Caturra ,Catuaí
ORIGIN: Highland Huehue
PREPARATION: European
ADDITIONAL INFORMATION: Of the three non-volcanic regions, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters). The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.
