Guatemala
History
The Mayans were not a homogenous society but a group of cultures that spanned from Mexico to Honduras, building cities and trading food, metals, and cloth goods. The Spanish invaded in the 1520s after sweeping through Mexico, and conquered the capital cities of the different Mayan peoples. The K’iche’ and Kaqchikel Mayan capitals fell in 1524 and the Mam capital, in modern Huehuetenango, was taken the following year. The Spanish became the rulers of the land, but the Mayans resisted continuously against conquest for the rest of the 16th and 17th centuries, battling to preserve their cultures, languages, and dignity.
The Spanish consolidated Central America into one political unit, the Capitania de Guatemala, and they imposed their rule upon the indigenous peoples through systems of forced labor and migration. In 1821, the Capitania declared independence from Spain and Guatemala became an independent republic along with the other countries of the region. It was after independence that coffee began growing in economic importance in Guatemala. In the 1800s the world economy was shifting dramatically, and the market for Guatemala’s main products collapsed; indigo and cochineal, both used for making dyes, were rapidly replaced with chemical dyes in Europe. Coffee came in to take their place as an important cash crop. Coffees from Guatemala and its Central American neighbors became appreciated for their sweetness and balance in the cup.
In the 20th century, the government struggled with land reform efforts that were stunted by the 1954 CIA-backed coup of President Jacobo Arbenz Guzman, followed by repression in the countryside. Authoritarian leaders waged a long and bloody campaign against the Mayan peoples living in rural places. In 1996, the Peace Accords were signed, signaling a new beginning for the country. Today, Mayan communities thrive and preserve their history through their dress and often speak one of 23 indigenous languages; many of these people grow coffee alongside their traditional crops of corn, beans, gourds, and vegetables.
In this new era, Guatemala has struggled with drug trafficking and a weak justice system, though it is now a democracy and a growing economy. Many men and families choose to migrate to the US permanently or semi-permanently in order to secure a better income, and coffee communities have seen many families split apart by this difficult choice. Still, estimates indicate that 125,000 coffee farmers produce their crop in the country and Guatemala remains the world’s eighth largest producer of coffee. Guatemala is renowned for its exceptional coffee quality, guided in part by its government-backed farmer organization Anacafé.
Coffee Production
Coffee production and export has always been an important part of Guatemalan economy and the way of life. It is estimated that there are over 125,000 coffee producers and Guatemala is the eight biggest exporter of coffee in the world. Coffee is one of the most important agricultural exported goods in Guatemala taking up to 40% of the arable land.
Huehuetenango
Huehuetenango (often called ‘Huehue’) is located in the west of Guatemala, on the border with Mexico, and trade across the border thrives. Huehuetenango was the ancient center of the Mam people, and their capital Zaculeu is preserved in the city; Popti speakers can also be found here. After defeating the Mam at Zaculeu, Spanish invaders forced many indigenous people to work in mines and on plantations in this region.
Huehue is very remote and the roads in the region can be difficult; before flights from the city, reaching farms in this area used to take 8-10 hours of bumpy driving in the high mountains. But the altitude of this region, combined with the hot dry winds that blow over from Mexico’s Tehuantepec Plain, create excellent conditions for quality coffee here. Because of the altitudes and remoteness of the region, most farmers process their coffee at home rather than at a central wet mill.
Over the years we have gained experience and knowledge about the area, farming practices and post-harvest processing, which has enabled us to empower and support the local farmers through trade and our agronomy program. We have become well known in the area, making a point to work with the new generation to create a more sustainable coffee industry in Huehue. Huehuetenango is known for beans with an intense and pleasant acidity, full body and delightful wine, floral and fruity notes.
San marcos
San Marcos is a wide and diverse coffee region in the western part of the country, nearest to the bustling city of Quetzaltenango (also called Xela). With Mam and K’iche’ roots, this region has many different languages and ethnic groups today in its urban center, with Mam culture becoming prevalent closer to the Mexican border. As in some other regions, many farmers here process coffee at home to sell as parchment coffee.
San Marcos is the hottest of Guatemala’s coffee regions, and has a high level of rainfall resulting in early blossoming of the coffee plant’s flowers. Rich volcanic soils contribute to the cup quality, which can be floral with pronounced acidity and a balanced body.
Atitlan
Lake Atitlán has been called the world’s most beautiful lake, situated in a basin surrounded by cloud-rimmed volcanoes. It’s not just the natural beauty of the lake but the cultural diversity that makes it remarkable. In various small towns around the water, completely distinct Mayan languages like Kaqchikel and Tzʼutujil are spoken, each community with its own traditional dress and many with special traditions of pottery and art. Tourists come here to kayak on the lake, hike the volcanoes, and visit the markets, taking water taxis to each of the small towns on the shores of Atitlán.
Small producers often organized into cooperatives work here to preserve their environment as well as produce excellent coffees, and as a result the lake’s pollution levels have decreased in recent years. The high altitude and volcanic soils make Atitlán an ideal coffee region. Coffees from Lake Atitlán are sweet and balanced with pleasant brightness and fruit notes.
Acatenango
Historically, Acatenango was a center of cultural syncretism as Spanish friars came here to bring the Catholic religion to the indigenous inhabitants. Today, Kaqchikel Mayans make up a substantial part of the population. The economy of Acatenango is tied to that of the nearby city of Antigua, and some of its people work in or near Antigua in addition to farming coffee and other products. There are risks living so near an active volcano; as recently as 1974 parts of this region have experienced significant destruction when the volcano erupts.
Acatenango is located in southern Guatemala on the slopes of Volcan Fuego. Coffee here is grown under dense shade at altitudes up to 6,500 feet or 2,000 meters, which houses many local and migratory birds. Eruptions from the nearby Fuego Volcano produce a mineral-rich soil, which ensures healthy coffee plants and allows the coffee to develop stunning characteristics in the cup, including a balanced body and clean, lingering finish.
Cobán
Cobán is the most remote of Guatemala’s coffee regions, and the furthest north in the department of Alta Verapaz. Small numbers of Spanish colonizers came here after conquest, though the remote rainforests always had a relatively small population. A number of German farmers produced coffee here in the 1800s and 1900s, though many of them were removed by force during the 20th century in the chaos of World War II. This region is home to many Q'eqchi' Mayan people, whose vibrant culture colors the small towns that produce coffee today.
This region experiences year-round rain that defines life there. The misty rain is called Chipichipi in the Q’eqchi’ language. Harvesting and transporting coffee can be difficult when the roads get washed out. But the rains ensure a slow coffee maturation period, creating Coban’s characteristic sweet and complex cup profile.
New Oriente
New Oriente is the easternmost coffee producing region of Guatemala, and also a newer region for coffee cultivation beginning around 70 years ago. Centered on the Chiquimula department of Guatemala near its borders with Honduras and El Salvador, New Oriente has worked hard to develop its coffee economy. Traditionally it was only small producers who grew coffee to supplement their other crops, but now, you can find bigger farms and easier access with better roads.
Rainy, cloudy, and temperate, the New Oriente region is located on an inactive volcanic range. The soils are still rich here, balanced in minerals with a high proportion of metamorphic rock. Coffees from New Oriente can be balanced and full-bodied with chocolaty notes, and can be used in espresso and blends.
Fraijanes
Fraijanes is in the heart of Guatemala and lies near other producing regions, but it has a distinct geography and history of its own. The region was one of the early coffee producing areas of the country starting in the 1850s. Relatively close to Guatemala City, Fraijanes has seen the growth of the city itself have an impact on its coffee growers, and sometimes the families of growers will choose to make a living in the city instead.
Volcan Pacaya lies on the edge of the region and brings rich minerals to the pumice soils of Fraijanes, and a strong sun allows for efficient drying of coffee. The high altitudes of the region give it a potential for very high quality. Coffees from Fraijanes have bright and persistent acidity and they tend to be aromatic with medium body.This region experiences year-round rain that defines life there. The misty rain is called Chipichipi in the Q’eqchi’ language. Harvesting and transporting coffee can be difficult when the roads get washed out. But the rains ensure a slow coffee maturation period, creating Coban’s characteristic sweet and complex cup profile.
Antigua
Antigua was the Spanish capital until 1776, when seismic activity forced them to move the capital to its current location, where it was less at-risk of earthquake damage. The city still maintains its historic architecture and is a UNESCO World Heritage site because of its work to preserve this history. Colorful homes line the cobblestone streets lined with vibrant plants and flowers of all kinds, attracting tourists from around the world. The city has also developed an exciting third wave coffee culture, with shops and roasters sharing Guatemalan coffees with tourists and locals.
In Antigua and the surrounding towns, indigenous people and ladinos (mixed indigenous and European people) work in a variety of industries including trade, tourism, and agriculture. The region boasts volcanic soils, low humidity, and strong sunlight. Volcan Fuego edges this region and boosts the soils by adding minerals with frequent volcanic activity. Antigua is famous for full-bodied and sweet coffees with layers of chocolate, and can be ideal for both filter and espresso.