Gourmet
GuatemalaIn stock, MontrealGuatemala
- Origin
- Guatemala
- Certifications
- Swiss Water
Cup notes, region and altitude are confirmed lot by lot with the desk. Ask when you request a sample; we will not print a number we have not verified.
Copy for your label
Origin: Guatemala Certifications: Swiss Water
The spec your roastery prints on the bag. Region, altitude and cup notes appear as soon as they are confirmed for this lot.
Behind this lot
Reference notes on the origin and the process. Where this lot differs, the desk's word wins.
Guatemala
- Harvest
- November to April
- Altitude
- Roughly 1,300 to 2,000 m across the eight regions. Anacafé's regional profiles run from about 4,300 ft (1,300 m) in Cobán to 6,500 ft (2,000 m) in Highland Huehue; coffee grown above 1,350 m is classed strictly hard bean.
- Varietals
- Bourbon, Caturra, Catuaí, Typica, Pache and Maragogype, with rust-tolerant Catimor and Sarchimor now widely planted
- Processing
- Predominantly washed or mechanically demucilaged; natural and honey are becoming more common
- Growing regions
- Acatenango Valley, Antigua Coffee, Traditional Atitlán, Rainforest Cobán, Fraijanes Plateau, Highland Huehue, New Oriente and Volcanic San Marcos
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