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THE COFFEE OF GUATEMALA


The magnificent atmospheric conditions that protect the Guatemalan territory endow it with 300 microclimates, most of which facilitate the cultivation of coffee. Extensive areas intertwined by elevation variants ranging from the low coastal regions to 13,845 feet in height around ​​the Tajumulco volcano in the northwestern region.


The nature of the area combines large volcanic lakes, plains and high mountain ranges. Rainfall is not only copious, but also varied in the coffee regions. The annual averages oscillate between 800 and 5000 millimeters of rain, varying from region to region. These characteristics add to the privileged and benevolent climatic conditions that originate the different coffee cup profiles from each region.


Since the 18th century, the cultivation of coffee has been a major economic factor in Guatemala's growth. In 1850 it was already an important crop in full production, which helped to establish means transport and routes to expedite the export of coffee.


Currently, 90,000 people are engaged in cultivating 270,000 hectares of different varieties of coffee. Numerous farms in which 98% prefer the Arabica variety and its different categories. 98% of the crops are under the shade of Inga trees, gravilea and native forests populated by the different natural varieties of the region. The coffee industry, after more than 100 years, remains the first economic income of an export product. It generates approximately 400,000 direct and indirect jobs.


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