Guatemalan Coffees
Guatemalan coffees have long been some of the most favored offerings in our Upstate, NY retail stores. Maybe this is because our environmentally conscious consumers know that an estimated 98% of all Guatemalan coffee is shade grown, making the country a refuge for biodiversity. Or, perhaps, customers just know that they can find exceptional value in a strictly high grown, washed Arabica from Central America's leading coffee export country. Whatever the rationale, there is no wrong reason to love a Guatemalan coffee.
Guatemala is sandwiched between the southern tip of Mexico, and the northern provinces of El Salvador and Honduras. The size of Tennessee, Guatemala supplies the world with 3.5% of its coffee, producing roughly 3.5 million 60kilo bags of green coffee per annum. Though not a 'major' player in comparison to the annual coffee production in Brazil and Vietnam, whose 33% and 18% respectively flood the world market, the fact that 98% of Guatemala's coffee production is washed Arabica coffee, makes them very influential in the specialty coffee market.
What makes Guatemalan coffees so special, according to the Anacafé, the Guatemalan National Coffee Association, are the high altitudes of growing regions, consistent rainfall patterns, abundance of water, and hundreds of microclimates. Now, what does all of that mean? Here are a few brief explanations...
Altitude
What makes Guatemalan coffees so special, according to the Anacafé, the Guatemalan National Coffee Association, are the high altitudes of growing regions, consistent rainfall patterns, abundance of water, and hundreds of microclimates. Now, what does all of that mean? Here are a few brief explanations...
Altitude
The higher the altitude, the denser the coffee, the more unique the flavor and acidity profile. This all has to do with cooler temperatures, slower plant respiration and thus slower growth of the coffee cherry (and if you didn't know that coffee comes from a cherry, now you do). Much of the coffee in Guatemala is grown at high altitudes, around the country's 34 volcanoes, which run parallel to the Pacific Ocean. One of our favorite regions, Huehuetenango, is one of three non-volcanic regions, and is located in the remote highlands just south of Mexico.
Rainfall Patterns
Rainfall Patterns
Coffee develops best when there are consistent patterns of rainfall, with clear delineations between seasons. The rainy season is considered Winter, and it is during this time that the coffee trees blossom, the fruit begins to grow, and the seed embryo develops into what we call coffee. It is important that the rainy season does not drag on for too long, or else the plant will continue to produce, and nourishment will be spread thin over an abundance of cherries.
Abundance of Water
Abundance of Water
Not all coffee in the world needs to be processed with water, but in Guatemala, where the relative humidity remains consistent between 65% and 95%, depending on region, water is crucial. Without cleaning the coffee cherries properly, the effects would be devastating, as producers can end up with overly fermented or moldy coffee rather than the clean and mild coffee that we are used to tasting. Guatemala has an abundant water supply. In looking at a map of Guatemala's water recharge areas, it literally looks like the country has a vast and intricate vascular system. According to Anacafé, 85% of coffee farms lie within these recharge areas.
Microclimates
Microclimates
Finally, what makes Guatemala, or any other quality coffee producing country, so special are the various regions and microclimates. Guatemala is characterized as having 8 major distinctive coffee growing regions; distinction in the form of altitudes, rainfall patterns, temperature and humidity, all of which contribute to marked differences in cup characteristics. Anacafé cites the major geographic influences like large crater lakes, flat plains, and mountain ranges combine to make over 300 different microclimates within these regions, each of which furthering the distinct cup profiles of each coffee.
Yes, coffee production is more complicated that you might think, and the production of unique quality coffees is even more difficult. I recommend checking out Anacafé's website, guatemalancoffees.com, to learn more about this beautiful and abundant producing country. Or, try our new offering from the Guaya'b cooperative from Huehuetenango to get an idea of just how good a Guatemalan coffee can be.
Yes, coffee production is more complicated that you might think, and the production of unique quality coffees is even more difficult. I recommend checking out Anacafé's website, guatemalancoffees.com, to learn more about this beautiful and abundant producing country. Or, try our new offering from the Guaya'b cooperative from Huehuetenango to get an idea of just how good a Guatemalan coffee can be.
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Gabriela Cordón Aug 8, 2010 – 1:25 PM
Hello Colleen. Really nice to see your note about Guatemalan Coffee. I met you during CoE award ceremony and you gave us your opinion about the event for Cafe Cultura, a Guatemalan Magazine. It will be published next week.
My husband and I are planning to visit NY during the week of the 4th. of September. One of our main itineraries of course is coffee shops and Gimme is on the top list. I can bring a copy of the magazine.
All the best for you and Gimme staff!
Christian Aug 11, 2010 – 7:12 AM
Oh, I never knew that altitude of where coffee is made can influence the taste, maybe that's why I enjoy coffees from Latin America so much!
Thanks for a great article.
Colleen Aug 11, 2010 – 8:25 AM
Hi Gabriela!
I would love to receive a copy of that issue of Café Cultura... even if it is in Spanish. I'll get in touch with you before you arrive so that I can host you at one of our shops.
I look forward to seeing you again!
-Colleen
Gabriela Cordón Aug 25, 2010 – 7:14 PM
Collen, thanks so much. It would be so nice to see you in one of your shops!
Until then!