Guatemala Lote Especial - Pedro Perez

Peach, nectarine, toffee, caramel finish, good acidity

TOP LOT

Bag Weight	69 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610890-4

Carteret, NJ: Out of Stock Bag(s)

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About This Coffee

Pedro's farm, Finca Lopez, is named after his grandfather Patricio Lopez. After inheriting the land over 20 years ago, and establishing his coffee plantings with the help of his family, Pedro has been able to buy more land and bring in hired labor to assist with his overall coffee production. During the harvest, after selective hand-picking, the entire traditional washed process is taken care of on the farm, including the sun-drying on the cement patios installed to give better control over the procress.

The Santa Bárbara area in Huehuetenango is characterized by its mountainous terrain, with steep hills and valleys. The region's elevation, ranging from 1,800 to 3,000 meters above sea level, contributes to its ideal climate for coffee cultivation. The altitude, combined with volcanic soil and favorable weather patterns, creates the perfect conditions for producing high-quality Arabica coffee beans.

Country of Origin	Guatemala
Region	Santa Barbara, Huehuetenango
Producer Type	Single Estate
Farm Name	Finca Lopez
Processing	Washed
Processing Description	Sun-dried on cement patios
Growing Altitude	1850m

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

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.