Guatemala Lote Especial - Domingo Mejia Raymundo

Dark chocolate, toffee, caramel, cherry, balanced

TOP LOT

Bag Weight	69 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610890-6

Alameda, CA: 41 Bag(s)

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About This Coffee

Domingo Mejía Raymundo is a serious man, dedicated to his family and his coffee; he may not be chatty, but he is very open to learn and teach. After finding work in coffee nine years ago he absolutely fell in love, so he decided to start his own coffee farm six years ago. Domingo named his farm San Raymundo, using his mother’s last name to leave a legacy for his seven children.

At San Raymundo the coffees undergo a traditional washed process, using mechanical systems in an artisanal way. After picking and sortation, the coffee cherries are discharged via wooden hoppers into a pile; the coffee is depulped with an electric motor and then left to ferment for 12 hours. After that time, coffee is washed and spread out on a cement patio covered with a plastic tarp to protect from any rain. Drying takes from 5 to 7 days. Domingo takes great care to dispose of water used in processing to avoid contaminating water sources or harming birds and other animals.

Country of Origin	Guatemala
Region	Cubulco, Baja Verapaz, Coban
Producer Type	Single Estate
Farm Name	San Raymundo
Processing	Washed
Processing Description	Fermented 12hrs, sun-dried on patios
Growing Altitude	1700m

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