Coffee of Guatemala |
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Coffee of Guatemala |
| Guatemala |
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| The Jesuits brought coffee to Guatemala in 1750, and today the country accounts for about four per cent of world production. As in Costa Rica, the coffees are very good and come from both smallholdings and larger properties. They are grown in altitudes of between 300 and 1,700 meters, and are virtually all washed Arabica. The Maragogype variety grown here may not be the world's largest, but it is the best, as its bluish color indicates. The highest grown are SHB, above altitudes of 1.371 meters; below them come "Fancy Hard Bean", "Hard Bean" (HB), "Semi Hard Bean" (this one is SH, not SHB as above), "Extra Prime Washed", "Prime Washed". Antigua in the centre and Coban in the north are the two regional names most found in high quality export coffees; like the Costa Ricans, they are known for their fine acidity and aroma, but the flavor may seem fuller, perhaps because of the heavier body. | |
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