To this day, the history behind Guatemalan coffee remains somewhat of a mystery. It is widely believed that the Jesuit Priests were the first to introduce the coffee plant in the city of Antigua during the middle of the 18th century.
Originating from Cuba and Jamaica, the coffee plant was first used for decorative purposes and it was only about four decades later that coffee cultivation began. In the 1860’s, Germans brought a commercial approach to coffee production and coffee export has since become a staple of the Guatemalan economy.
Grown by a small cooperative in the Huehuetenango region, this coffee benefits from distinctive soil composition, as well as ideal precipitations, temperatures and humidity levels. It is also naturally shaded by mango, banana and avocado trees.
This coffee offers a syrupy body with nice acidity and fragrant notes of cherry. Light chocolate and winey notes can also be found in the cup. Nice lingering aftertaste.