Varietals: Caturra, Bourbon
Altitude: 1600m
Process: Fully washed

About Coffee From Guatemala: Coffee farming in Guatemala is known for its traditional techniques and high-quality beans. The country’s coffee industry is dominated by small-scale farmers who grow Arabica beans on slopes in the volcanic soil of the central highlands. The farmers use shade trees to provide natural protection for their coffee plants, preserving biodiversity and reducing the need for chemicals. Harvesting is often done by hand, and the beans are processed using traditional wet milling methods.

Coffee culture in Guatemala is deeply rooted in the country’s history and heritage. For many Guatemalans, coffee is not just a beverage but a way of life. It is an essential source of income for small-scale farmers and a staple of the local cuisine.

In rural areas, coffee is often brewed in traditional “Chapin” pots and served black with sugar or added spices like cinnamon and vanilla. In urban areas, coffee shops and cafes have become popular gathering places where people come together to enjoy a cup of coffee, socialize, and conduct business.

About The Washed Coffee Process: The washed coffee process is a method of processing coffee beans in which the outer layers of the fruit are removed before the beans are dried. This process begins by removing the outer layers of the coffee cherry, which reveals the green coffee beans inside. These beans are then placed in water tanks, where they are agitated to remove any remaining bits of fruit. The beans are then rinsed and left to soak for some time, during which any defective beans will float to the surface and can be removed. After the soaking period, the beans are drained and spread out to dry in the sun. Once the beans have dried to the appropriate moisture content, they are hulled to remove the remaining dried layers of fruit and are then sorted and packaged for shipment.