Guatemala Natural - Blue Ayarza Carbonic Maceration (2022 Crop)

Grape, berry, big body, chocolate, black licorice
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Bag Weight 69 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P609704-1
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About This Coffee

Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Formed around 20,000 years ago by a volcanic eruption. The lake is located at 1,400 meters. According to local legend, the true nature of the lake is far more mysterious and some believe it is connected to ocean as the actual depth remains unknown. We do know Lake Ayarza is in a remote location and access is difficult, keeping the lake and surround area in pristine condition. The lake is only 30 minutes from the Covoya’s Cherry mill where we buy coffee from more than 1000 small producers in the area. Carbonic maceration is a wine-making technique that uses whole grapes instead of crushing. This process helps fermentation and produces a fruity, acidic wine. The same applies to coffee. The whole cherry is added to the fermentation tank and sealed from oxygen for the carbonic maceration process.

Country of Origin Guatemala
Harvest Season 2021/22
Coffee Grade GTM CA WA SHB
Bag Type Barrels
Plant Species Arabica
Processing Honey Processed
Variety Bourbon, Catuai, Pache, Anacafe 14
Region Ayarza, Santa Rosa
Farm Name Various smallholders

History of Coffee in Guatemala

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.

  • Region Ayarza, Santa Rosa
  • Farm Name Various smallholders
  • Processing Honey Processed
  • Bag Type Barrels
  • Plant Species Arabica
  • Variety Bourbon, Catuai, Pache, Anacafe 14
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade GTM CA WA SHB
  • CTRM Contract Number P609704-1
  • Country of Origin Guatemala
  • Warehouse The Annex