Guatemala Lote Especial - Esteban Domingo

Good acidity and sweetness, ripe pear, toffee, golden raisin, long finish

TOP LOT

Bag Weight	69 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610890-5

Carteret, NJ: Out of Stock Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

Esteban Domingo has been dedicated to coffee production for about 30 years; he was one of the first coffee producers in the region. He and his wife expect one day their children will inherit the farms, giving them motivation to keep growing quality coffee in a sustainable way. The name of the farm comes from the Crossroads (Crucero in Spanish) of the small village Sabajasum; Chalchitan is the name of the neighborhood.

For the last 15 years Esteban has processed his washed coffee at his farm. After picking the best cherries, he floats them to verify that only the best are left and depulps them to remove the fruit from the cherry. They are fermented under water for about 14 to 15 hours. The coffee is then moved to the patio to dry in the sun.

Country of Origin	Guatemala
Region	San Mateo Ixtatan, Huehuetenango
Producer Type	Single Estate
Farm Name	Crucer Sabajasum y Chalchitan
Processing	Washed
Processing Description	Fermented 14-15hrs, sun-dried on cement patios
Growing Altitude	1850m - 2150m

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

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.