Guatemala San Pedro Necta - El Cementario

Chocolate syrup, pineapple cake, caramel, berries
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Bag Weight 69 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P610751-1
  • 4 Bag(s)
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About This Coffee

Evaristo grew up and lives in a small community of Aldea La Laguna, in the San Pedro Necta area of Huehuetenango. He and his family have been growing coffee for about 15 years. Together they have learned and innovated their processes to achieve better and better coffee. His farm is called El Cemeterio, which translates as "The Cemetery," because it is located right next to the municipal cemetery. It's a peculiar name, but Evaristo is very proud of his farm.

The region of San Pedro Necta is known for its picturesque landscapes, with lush green hills, forests, and coffee plantations. It has a predominantly rural setting, with agriculture being a primary economic activity. The cultivation of coffee is particularly significant in this area, and the region is renowned for producing high-quality coffee beans.

Country of Origin Guatemala
Region San Pedro Necta, Huehuetenango
Producer Type Single Estate
Farm Name El Cementerio
Processing Washed
Processing Description Fermented 24hrs, sun-dried on patio
Growing Altitude 2050m
Harvest Season 2022/23
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Variety Caturra

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.

  • Status Spot
  • Region San Pedro Necta, Huehuetenango
  • Farm Name El Cementerio
  • Producer Type Single Estate
  • Processing Washed
  • Processing Description Fermented 24hrs, sun-dried on patio
  • Bag Type Grain Pro / Ecotact
  • Variety Caturra
  • Coffee Grade GTM CA WA SHB
  • Min Growing Altitude 2050m
  • Country of Origin Guatemala
  • Warehouse The Annex
  • On Sale No
  • Top Lot Yes
  • CTRM Contract Number P610751-1