Guatemala Baja Verapaz - Jesus Juarez Garcia Lote Especial

Cup notes available upon arrival

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	ETA Jun 2026
Lot Number	P615430-5

Alameda, CA: 30 Bag(s)

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About This Coffee

In the mountains of Chichupac, Rabinal, Jesus Juarez García has spent two decades building his path in coffee—driven by consistency and a clear sense of purpose. With 20 years in coffee and 15 years managing his own land, his journey reflects steady growth shaped by experience. At Finca La Bendición, the name says it all. For Jesus, coffee represents opportunity—generating income, creating jobs, and building stability within his community. Supported by local workers during harvest, he continues to invest in his farm, expanding both production and potential with every cycle.This is a story rooted in commitment, where time, effort, and intention come together to create something sustainable. At La Bendición, the process is straightforward and controlled. After harvest, cherries are fed into a motorized depulper, using water to keep the flow consistent and efficient. Fermentation takes place in tanks over 12 hours, enough to break down the mucilage and prepare the coffee for washing. The beans are then washed in large patio basins before moving into drying. Drying happens inside a greenhouse on raised African beds. Under good conditions, drying takes around 7 days, extending up to 15 when the weather turns cloudy.

Country of Origin	Guatemala
Region	Chichupac, Rabinal, Baja Verapaz
Producer Type	Single Estate
Farm Name	La Bendición
Processing	Washed
Processing Description	12hr fermentation, sun-dried on raised beds
Growing Altitude	1750m

Harvest Season	2025/26
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Bourbon, Caturra, Marsellesa, Pacamara, Sarchimor, Typica

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.