Guatemala Huehuetenango - Jabiru Union Cantinil

Good body, chocolate, stone fruits, balanced

On Sale

Bag Weight	69 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610275-2

Carteret, NJ: Out of Stock Bag(s)

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About This Coffee

Jabiru Union Cantinil is an Covoya Premium brand from our origin operations in the Union Cantinil municipality, located in the Huehuetenango department. This coffee is produced by as many as 76 small producers who delivery to one of several micro warehouses and buying stations installed to reduce farmers' transportation costs. Cherries are harvested ripe, depulped, and then left to ferment overnight until the coffee’s remaining mucilage is broken down. Since these small holders do not have access to mechanical driers, the washed parchment is always sun-dried.

Country of Origin	Guatemala
Region	Cantinil, Huehuetenango
Producer Type	Small Holder Farmers
Processing	Washed
Processing Description	Sun-dried on patios
Growing Altitude	1500m - 1800m

Harvest Season	2022/23
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Bourbon, Catuai, Caturra, Pache

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.