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Guatemala
Guatemala

San Andres

During the harvest, after the cherries are carefully hand-selected, they are delivered to the mill located onsite. This lot is specifically comprised of Gesha from the San Andres area of the farm. Once at the mill, the coffee is pulped immediately to remove the external fruit via machines. Fermentation follows, whereby the coffee sits in piles to breakdown the remaining mucilage for 8 – 12 hours. The coffee is then washed through channels to clean away any remaining mucilage. The coffee is sorted and then dispersed on patios to dry in the open sun for 12 hours. To finish drying, the coffee is placed into guardiolas, or machine dryers, to efficiently complete drying.

  • Farm San Andres
  • Varietal Gesha
  • Process Fully washed
  • Altitude 1,650 metres above sea level
  • Town / City Aldea San Nicolas
  • Region Esquipulas, Chiquimula
  • Owner Amadeo Palencia
  • Tasting Notes Juicy, Oolong, Chrysanthemum, Peach
  • Farm Size 700 hectares
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San Andres

This lot comes from Finca El Cascajal, situated in Aldea San Nicolas, in the municipality of Esquipulas, department of Chiquimula, in the east of Guatemala. The farm was founded in 1992 by Amadeo Palencia, who also founded the exporting group called Mayan Coffee. The group were actually the first to export coffee from the Nuevo Oriente region of Guatemala.

Guatemala
About Guatemala

Coffee has helped fuel Guatemala’s economy for over a hundred years. Today, an estimated 125,000 coffee producers drive Guatemala’s coffee industry and coffee remains one of Guatemala’s principal export products, accounting for 40% of all agricultural export revenue.

It is most likely that Jesuit missionaries introduced coffee to Guatemala, and there are accounts of coffee being grown in the country as early as mid-18th century. Nonetheless, as in neighbouring El Salvador, coffee only became an important export crop for the country at the advent of synthetic dyes and industrialisation of textiles – in the mid-19th century. Throughout the latter half of the 1800s, various government programs sought to promote coffee as a means to stimulate the economy, including a massive land privatisation program initiated by President Justo Rufino Barrias in 1871, which resulted in the creation of large coffee estates, many of which still produce some of Guatemala’s best coffees today.

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