Gepubliceerd op: 26/07/2022
Specialty coffee from Guatemala is among the most flavorful and nuanced coffees in the world. Accounting for 40% of the country’s agricultural exports, it is a vital crop for the nearly 4 million people involved in coffee cultivation. Thanks to the coffee’s exceptional flavor profile, Huehuetenango is one of the most renowned coffee-growing regions.
Huehuetenango is located in northwestern Guatemala. It borders the Mexican state of Chiapas to the north and west, the El Quiché region to the east, and Totonicapán, Quetzaltenango, and San Marcos to the south. While Antigua has traditionally been Guatemala’s most sought-after region, the increasingly popular Huehuetenango is emerging as the go-to region for Guatemalan coffee. Local plantations are also stealing the show at quality competitions such as the Cup of Excellence (COE). Among them is Finca El Injerto, one of the most award-winning plantations in Guatemala, which consistently ranks at the top year after year.
Huehuetenango is one of the three coffee-growing regions in Guatemala without volcanoes. Coffee is typically grown here in the foothills of the Sierra de los Cuchumatanes. Plantations are located at altitudes ranging from 1,500 to 2,000 meters above sea level. These variations in elevation create a wide range of microclimates, which produce an exceptional variety of coffee.
The region receives approximately 1,200 to 1,400 millimeters of rain annually, and the average temperature ranges from 20 to 24 °C. The dry, hot winds blowing in from the Tehuantepec Plain in Mexico protect the region from frost and make coffee cultivation possible at altitudes of up to 2,000 meters above sea level.
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As many as three-quarters of the people in Huehuetenango are of indigenous Maya descent. The largest ethnic group is the Mam, whose history in the region dates back to the year 200. Plantations are generally small, averaging about half a hectare. They are built on limestone soils, and 98% of Guatemala’s coffee is grown in the shade of Inga trees.
The harvest usually runs from January to April. In many other regions, small-scale producers often sell their coffee as cherries. But in Huehuetenango, most producers prefer to process the cherries on their own farms. Their processing methods are small-scale and artisanal. Coffee cherries are sorted by color to ensure that only ripe, red cherries are processed.
The coffee cherries are usually submerged in water to remove underweight or damaged cherries. They are then fermented in tanks or buckets. After fermentation, the coffee is washed in clean water. Sometimes the beans are sorted by grade to determine their density. The beans are then usually laid out to dry on terraces and are often turned with rakes to ensure an even drying process. Sometimes, if the weather is unfavorable, the beans are dried in a mechanical dryer.
The most common varieties in Huehuetenango are Caturra, Catuai, and Bourbon. They are prized for their intense acidity, full body, and pleasant wine-like notes.
This article was written by Sucafina Specialty, a leading green coffee importer committed to sustainability. They help coffee roasters find the right coffee for every quality level and budget.
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