Guatemala Cafe Delas - Marta Mejia (2022 Crop)

Raw sugar, toffee, plum, long finish, bright acidity
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Bag Weight 69 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P609704-2
  • Out of Stock Bag(s)
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About This Coffee

Marta Mejía started to cultivate coffee ten years ago, and she still feels the passion and the love for her coffee. Over the years she has learned a lot about how to improve and transmit a bit of magic to the cup.

We know Marta well. Almost every year she has delivered beautiful coffee from her farm in San Pedro Necta. Her coffees often have strawberrry or blackberry notes. Her first language is Mam and she also speaks Spanish with an accent. Both her and her husband work their different farms.

Coffee women face many challenges, but they are determined to stand out with a great cup, although access to input, credit and opportunities are more limited. Despite Marta’s experience and years of learning, she is open to continue learning and remain up to date to guarantee the level of her coffee. She is one of the best examples of what Delas is, which seeks to be the opportunity for them to make their coffee known and we are proud to boost the talent and dedication.

Country of Origin Guatemala
Harvest Season 2021/22
Coffee Grade GTM CA WA SHB
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Processing Washed
Variety Caturra, Pache
Region San Pedro Necta, Huehuetenango
Farm Name Finca La Loma

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 San Pedro Necta, Huehuetenango
  • Farm Name Finca La Loma
  • Processing Washed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Caturra, Pache
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade GTM CA WA SHB
  • CTRM Contract Number P609704-2
  • Country of Origin Guatemala
  • Warehouse The Annex