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GUATEMALA
SAN PEDRO
TASTES LIKE: CHERRY COKE, CHOCOLATE, CLEMENTINE
Medium Roast. Available in 340gram or 5lb Bags
REGION: Atitlan
FARM: Various Smallholder
VARIETY: Bourbon, Caturra, Catimor, Maragogype + Pache
ALTITUDE: 1500 - 1700 m.a.s.l.
PROCESS: Washed
About San Pedro
San Pedro La Laguna is one of 11 villages surrounding Lake Atitlan in Southern Guatemala.
Throughout the harvest, many lots from small-holders in San Pedro, Atitlan, were cupped and classified according to their quality and profile by our export partner. The most representative lots were selected to form this blended lot from various smallholders in the area, and we believe this is an excellent example of terroir in for Atitlan. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature.
Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.
About the Washed Process
About Guatemalan Coffee:
Coffee came to Guatemala in the late 18th century. European immigrants were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed by the government, and by the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually.
A large percentage of Guatemala’s population identifies with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders who are either working independently of one another or formally working in cooperative associations.
In 1960, coffee growers developed a union, which has since become the national coffee institute Anacafé, a research centre and financial organization that provides loans and supports growers throughout the various regions.
Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25% and causing the government to declare a state of emergency. Anacafé has been working closely with World Coffee Research on various trials and research that will hopefully result in future protection and prevention of similar outbreaks and provide more productive harvests for the smallholder farmers.
