Coffee in Guatemala

Coffee in Guatemala

With more than 305 thousand hectares of coffee plantations, Guatemala stands out in the region for the quality of its coffee beans. Its climates, valleys, mineral rich soils, rainfall and proximity to the Pacific Ocean make this country a privileged location for the production of coffee. Today coffee is a symbol of Guatemala's identity that not only stands out regionally but also worldwide, due to its quality and also its distinctive, elaborate and dedicated production process.

Origin

Between 1750 and 1760 coffee arrived in Guatemala from the Antilles and was planted for the first time in Antigua where its plant was used as decoration in some of the convents of that time. Approximately 50 years later, many were planted in different parts of the country such as Jutiapa, Santa Rosa, Amatitlán and Villa Nueva. By the middle of the XIX century coffee was used as a medicine, but upon discovering its potential as a beverage the government established the "First of October Decree" that would provide rewards for the first farmers that produced 10 thousand pounds of coffee. A few years later the first export of this product was made at $10 per kilo, and in 1880 it became the most important crop in Guatemala, accounting for 80% of the total value of exports. In 1889, the country's coffee was recognized as the "Best Coffee in the World" by the International Exposition of Paris.

Production

Currently 60% more coffee is produced than 30 years ago. For the harvest of the Guatemalan bean, altitudes between 1300 and 2000 meters above sea level are sought. Ninety-eight percent of the coffee crops are grown under shade and are harvested by hand in order to have a stricter and more meticulous quality control. Three different steps are used to process the coffee; natural peeling, drying and roasting. Coffee producers tend to be mostly from small areas.

Varieties

In the country there are two species of coffee, Coffea arabica and Coffea canephora, the first being the most produced. The first species produces varieties such as Caturra, Pache, Burbón Mundo Novo, Typica, among others. Varieties with resistance to rust, a parasitic fungus commonly found in coffee plantations, such as Catimores and Sarchimores, as well as crossbred varieties such as Icatu, Anacafé 14, Tabi, among others, are also grown.

Regions

The country is divided into 8 coffee growing regions that produce different cups of coffee. The variety of microclimates, soils, producing houses and other factors are responsible for the flavor of each type of coffee produced. The coffee growing regions of Guatemala are: Acatenango, Antigua, Atitlán, Cobán, Fraijanes, Huehuetenango, Oriente and San Marcos. To learn more about each type of coffee click here.

Exports

In 2019, around 4.63 million quintals of coffee were exported, which is equivalent to $663.62 million. Some of the destinations to where this product is exported are (in descending order); United States, Japan, Canada, Belgium, Italy, Germany, South Korea, Malaysia, Netherlands and Czech Republic. The most exported beans are Strictly Hard Beans. According to the International Coffee Organization, Guatemala is the ninth largest coffee exporter in the world.

Economy

Nowadays almost 3% of the national territory is conformed by coffee plantations so we can find these crops in the 22 departments of the country and in 60% of the municipalities. There are approximately 125 thousand coffee producers that generate more than half a million jobs for Guatemalans. For 2019 the participation in the international coffee market was 2.72% placing the country in the eyes of the world due to its quality product.

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Discover more about Guatemalan coffee and live unforgettable experiences in this coffee tour.