We brought our Eterno Guatemala filter coffee to your cups with its balanced, medium-acid aromatic notes, ground from 100 Arabica beans from the fertile and productive lands of the Huehuetenango region. Its fruity touches combine with the sweet flavor of dark chocolate, hazelnuts, and jasmine. Enjoy our new flavor, blended with 150 years of experience.
Guatemala Huehuetenango
It is one of the most well-known coffee-producing regions in the country. It means "homeland of the ancient civilization" in the Nahautl language. It has the highest non-volcanic altitude in Central America. It has a suitable geography and climate for coffee cultivation. While the region's economy is entirely based on coffee exports, it produces high-quality coffee.
Coffees grown in Huehuetenango, Guatemala, typically have full body and rich chocolate, cocoa, and toffee-like flavors, while those from Atitlan and Antigua
regions are not like the classic Guatemalan beans, but rather have a distinctive, often spicy or chocolate-like flavor.
flavors balanced by floral acidity. Grown at altitudes between 1,200 and 1,700 meters above sea level, Guatemala's Antigua
coffees include Bourbon, Typica, Catuai, and Caturra arabica varieties. These are washed and sun-dried coffee beans.
have floral, citrus aromas, and hints of chocolate, sweetness, and hazelnut. Full and round.
It has a bright body and pleasant acidity. It is one of the best coffees grown in Guatemala.
In Guatemala, the grading system is classified as Strictly Hard Bean (SHB) and Hard Bean (HB).
SHB grows at altitudes of 1,350 meters and above sea level, while HB grows at altitudes of 4,000-5,000 feet.
If you enjoy enjoying your coffee while reading a book, Guatemala Antigua is for you.
Tasting Notes: Honey, Caramel, Fruity, Apricot, FloralAltitude: 1500 – 1800 MVarieties: Typica, Bourbon, CatuaiHarvest Date: January – AprilProcessing: WashedBody: Sweet and Refreshing
About Guatemala
Guatemala boasts a variety of growing regions and conditions that produce excellent coffees. Today, the country is revered as a producer of some of the most delicious and distinctive coffees in the world.
The Arrival of Coffee in Guatemala
Some accounts indicate that coffee cultivation began in Guatemala in the mid-18th century, when Jesuits brought coffee plants to decorate their monasteries in Antigua. There are also accounts that Guatemalans drank coffee until the early 1800s.
For the next 150 years, most arable coffee land was owned by large landowners of European descent. These landowners employed indigenous people, some of whom formally owned land in the highlands, to grow and harvest coffee on large farms. This
model contributed greatly to existing inequality and placed Guatemala on the global map of coffee production.
The Kingdom of Coffee
Today, Guatemala is a giant in the coffee industry. Coffee accounts for approximately 1 of all agricultural export revenue, and nearly a quarter of the population contributes to the production of 3.6 million bags of Guatemala's exports each year.
Guatemala's strictly hard beans (grown above 1,350 meters above sea level) are considered the world's finest coffee. Coffee seeds grown on the southern slopes of the country's many volcanoes are considered particularly desirable. Regional blends from regions like Atitlán and Huehuetenango are followed with similar enthusiasm, as are coffees grown on private farms in Antigua.
Nearly all Arabica coffees are shade-grown. Nearly all Arabica production is "Fully Washed," but natural and honey methods are becoming increasingly popular and producing many excellent batches. Many in the country are using experimental processing methods, including soaking after washing, and Guatemalan farmers are at the forefront of greenhouse drying methodologies. Guatemala's high altitudes, diverse microclimates, consistent rainfall patterns, and excellent growing and processing create a variety of different types of Guatemalan Arabica coffees.
