Many believe that the coffee was first introduced to Guatemala by the Jesuits around 1750, though there are accounts of it being grown and served in the Country in 1747. As in El Salvador, coffee only became an important crop in Guatemala after 1856, when the invention of chemical dyes reduced demand for indigo, which was at that time the main cash crop.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Guatemala City (Ciudad de Guatemala)
Population: 18’000’000
Annual Production: 3.25 million 60kg Bags
Land under Coffee: 376’000 Hectares
Harvest: December – March
Coffee Varieties: Bourbon, Caturra, Catuai, Typica, Pache
Tasting Profile: Wide Range Flavors – Heavy Body – Rich Cup
Growing Altitude: Strictly High Grown
(1300 m – 2000 m / 4300 ft – 6600 ft)
Processing Method: Wet (Washed)