Guatemala San Pedro Necta - Finca Rosa María

Cup notes available upon arrival

Bag Weight	69 KG BAG
Harvest Season	2020/21
Status	ETA Feb 2022
Lot Number	P608667-3

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

Rosa Maria is a part of the Olam Direct program. In this program Olam has given her the training and tools to buy small amounts of coffee from her neighbors and friends. This role is called a farmer leader. When asked about the condition of her coffee her response is simple: old but clean. She started working in coffee about 14 years ago and her coffee is about the same age as her experience. She picks her coffee ripe and processes it at a tiny cherry mill at her house. The coffee is dry fermented for 36 hours before washing and sun drying.

Country of Origin	Guatemala
Harvest Season	2020/21
Coffee Grade	GTM CA WA SHB HH FANCY
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Pache

Region	San Pedro Necta
Farm Name	Finca Rosa María

History of Guatemalan Coffee

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.