생 커피 원두 from 과테말라

History

Coffee cultivation began in Guatemala in the mid-1800s as a replacement for the declining indigo industry. German immigrants played a significant role in establishing commercial plantations in the highlands. By the early 20th century, coffee had become Guatemala's leading export crop. Although civil unrest and internal conflict in the late 20th century disrupted production, the coffee sector rebounded through cooperatives and quality-focused initiatives. The Asociación Nacional del Café (Anacafé), founded in 1960, has played a central role in promoting Guatemalan coffee globally and supporting producers with research and technical assistance.

Production Regions

• Antigua: Known for full-bodied coffee with chocolate and spice notes; grown in volcanic soil at 1,500 to 1,700 m.
• Huehuetenango: One of the highest and driest regions; produces bright, fruity, and floral cups with winey acidity.
• Coban: Cloud forest region with consistent rainfall; produces balanced coffee with herbal and berry notes.
• Fraijanes Plateau: Volcanic region with frequent rain and humidity; delivers strong body and pronounced acidity.
• Atitlán, San Marcos, Nuevo Oriente, and Acatenango: Each region has a protected denomination of origin and distinct flavor attributes due to altitude, rainfall, and soil conditions.

Growing Conditions

• Altitude: 1,200 to 2,000+ m, with most specialty coffee grown above 1,400 m.
• Climate: Temperate to tropical highland climate with annual rainfall of 1,200 to 1,800 mm.
• Soils: Volcanic loam and well-drained, nutrient-rich soils.
• Agroforestry: Shade-grown coffee is the norm, contributing to biodiversity and soil preservation.

Harvesting Process

• Process: Hand-picking of ripe cherries ensures quality. Selective picking is widely practiced due to steep terrain.
• Post-Harvest: Washed processing dominates, with controlled fermentation and sun drying. Some producers experiment with natural and honey processes for microlots.

Cultivation Method

• Farm Structure: Predominantly smallholder farms (under 2 ha) organized in cooperatives or family-owned estates.
• Pests & Diseases: Leaf rust (roya) is a major concern, prompting widespread planting of rust-resistant cultivars like Sarchimor.

Supply Chain

• Producers: Over 125,000 coffee producers, 97% of whom are smallholders.
• Processing: Wet mills are common; cooperatives and private estates manage post-harvest and quality control.
• Export Chain: Exporters source from producers or cooperatives, with traceable microlots increasingly demanded by specialty buyers.
• Traceability: Strong traceability systems exist, especially for regional designations and certified coffees.

Local Logistics

• Transport: Mountainous terrain makes transportation to processing centers costly. Coffee is typically moved by truck to dry mills in Guatemala City or Puerto Quetzal.
• Infrastructure: Dry milling, grading, and export facilities are centered near key ports.

Regulations and Certifications

• Regulatory Bodies: Anacafé provides extension services, market access, quality control, and research.
• Certifications: Fair Trade, Organic, Rainforest Alliance, UTZ, and Bird Friendly are widespread among co-ops and specialty growers.

Quality Standards

• Moisture Content: ≤12% for export.
• Grading: Based on altitude and screen size – SHB (Strictly Hard Bean) for coffee grown above 1,350 m.
• Cup Profile: Bright acidity, full body, and a range of flavor notes including citrus, chocolate, floral, spice, and stone fruit depending on region.

Trade Terms

• Exports (2023): ~3.4 million 60-kg bags of green coffee exported.
• HS Code: 0901.11 (Not roasted, not decaffeinated).
• Top Export Markets: US, Canada, Japan, Germany, Belgium, and South Korea.

Environmental Impact

• Deforestation: Some conversion of forests to coffee farms, but shade-grown systems help preserve biodiversity.
• Climate Change: Unpredictable rainfall and rising temperatures threaten quality and yields; mitigation strategies include higher-altitude planting and use of climate-resilient varieties.
• Sustainability Programs: Implemented by Anacafé and NGOs promoting water management, organic fertilizers, and reforestation.

Social Impact

• Livelihoods: Coffee is a primary source of income for over 500,000 families.
• Women & Youth: Many women participate in post-harvest activities; youth programs focus on entrepreneurship and cupping training.
• Rural Development: Coffee is a key crop for Indigenous and rural communities, improving income and local infrastructure.

Uses

• Roasted Specialty Coffee: Guatemala is renowned for single-origin, estate, and microlot coffees in high-end markets.
• Blending: SHB grades are used to enhance complexity and brightness in specialty blends.
• Retail & Cafés: Widely used in high-end retail and specialty cafés for its traceable and consistent quality.