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GUATEMALA
SAN LUCAS TOLIMAN
TASTES LIKE: DARK CHOCOLATE, DRIED CHERRY + BLACK CURRANT
Medium Roast. Available in 340gram or 5lb Bags
REGION: Atitlan
FARM: Pampojila
VARIETY: Anacafe 14, Caturra
ALTITUDE: 1550 m.a.s.l.
PROCESS: Washed
SINGLE FARM
Finca Pampojilá is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz and is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.
ABOUT THE REGION
Atitlan
Atitlan is a geographically diverse area, contributing to the citrus acidity and deep chocolate flavors of the coffees produced in this region. 90% of the coffees in this area are grown on the volcanic slopes surrounding Lake Atitlan. Winds blow across the cool waters, the rain is plentiful, and the soil is rich, all contributing factors to the varying microclimates and cup profiles from this area.
About the Washed ProcessAbout 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.
