Guatemala, Huehuetenango | Primavera Family, Washed
- Low stock - 2 items left
Country: Guatemala
Region: Huehuetenango
The Primavera Family small producers
Taste Notes: Caramelized Sugars, Grapes, Brownie.
Roast: Filter
This lot from Primavera Family consists of coffee sourced from five producers who are constantly improving their coffee quality and their livelihoods. Coffee is grown under shade trees to keep the coffee trees healthy and slowly mature the coffee cherries.
Why?
This Guatemalan coffee we are having the second year in a row, we calling Central American Kenyans. Once we cupped it, we did not doubt that it is a perfect fit for our Silver range. This coffee is easy going, although juicy enough to showcase the actual fruit in the final cup.
This lot was created by collecting coffees from these farmers:
- Edwin Silvestre
- Jose Alberto Lopez Armas
- Gaspar Domingo
- Juan Pablo Garcia
- Ever Leonel Mendoza
Guatemala
Guatemala is located in Central America, with Mexico to the northwest and Honduras and El Salvador to the southeast. Before the arrival of the Spanish, many Mayan cultures thrived in Guatemala, and their culture, food, rituals, and beliefs continue to shape the country today. Modern Guatemala is a mosaic of cosmopolitan urban centres and communities steeped in Mayan tradition and culture - and at its centre is coffee, a crop with roots in the economy and history of the country. Guatemala is colourful, complex, and breathtaking in all its ways. The past of Guatemalan coffee-producing regions used to be rough at times, but the future is full of promise. Estimates indicate that there are about 125,000
coffee farmers in the country and Guatemala remain the eighth-largest producer of coffee in the world. It is renowned for its exceptional coffee quality, guided in part by its government-backed farmer organization Anacafé.
Huehuetenango
Huehuetenango (often called - Huehue) is in the western part of Guatemala, on the border with Mexico, and trade across the border thrives.
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 instead of the central wet mill.
Huehuetenango is known for beans with intense and pleasant acidity, full body and delightful wine, floral and fruity notes.
Traceability
Huehuetenango (often called ‘Huehue’) is located in the west of Guatemala, on the border with Mexico, and trade across the border thrives.
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.
Huehuetenango is known for beans with intense and pleasant acidity, full body and delightful wine, floral and fruity notes.
Coffee Varieties
Bourbon is one of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. It is also the most famous of the Bourbon-descended varieties and is a tall variety characterized by relatively low production, susceptibility to major diseases, and excellent cup quality.
French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas.
The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today.
Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself is still cultivated in El Salvador, Guatemala, Honduras, and Peru.
Catuai is a compact plant with high yielding potential of standard quality in Central America. Very high susceptibility to coffee leaf rust.
A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy to apply pest and disease treatments. It is mainly characterized by great vigour and its low height; it is less compact than Caturra. It is highly susceptible to coffee leaf rust.
Catuaí derives from the Guarani multo mom, meaning “very good." There are yellow-fruited and red-fruited types and have since been many selections in different countries. The cultivar was created in 1949 from a crossing of yellow Caturra and Mundo Novo and was initially called H-2077.
Catuai, whose small stature allows it to be planted densely and harvested more efficiently, led in part to the intensification of full-sun coffee cultivation in Central America in the 1970s and 1980s.
Caturra, this variety was discovered on a plantation in the Minas Gerais state (Brazil) at the beginning of the 20th century. Caturra is a mutation of the Bourbon variety, and it is known as the first naturally occurring coffee variety mutation ever discovered.
It became popular because of its small-sized crops, high yield and ability to mature coffee cherries faster than other variety crops do after the planting. The specifics of this variety meant that farmers could grow more coffee while using less land. Caturra got its name because of the crop size. In the Guarani language, caturra - means small.
In cup, Caturra reflects a delicate taste profile with bright acidity and a low-to-medium body.
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