Guatemala Acatenango SHB


Flavours of orange, tangerine, plum, and dark chocolate.

About Guatemala Acatenango SHB

Bean Type: Bourbon, Caturra, Catuai, Typica

Processing Method: Washed

Altitude: 1220 – 1830m

Harvest: Nov - March

Origin: Chemaltenango, Guatemala

The Acatenango Co-operative is located on the slopes of the Acatenango volanco in Acatenango, Chimaltenango. This volcano is the third highest in the Central American range and gives the co-operative their name. The co-operative was established in 1967 by 24 members who wanted to get a better price for their coffee. Two years later, these coffee pioneers also helped establish the exporter Fedecocagua, from whom we now source a large amount of our favourite Guatemalan coffees, and by 2018, the co-op had grown to include 351 members.

Volcan de Acatenango is located close to Volcan de Fuego, with Volcan de Agua being close to the municipality Palin. Volcanic soil can bring about a lot of benefits in terms of nutrients to the plants, but as we saw in June 2018, there is always the threat of disruption and loss of life that eruptions can bring.

After picking, coffee is washed and pulped before drying for one day on the patios and then being moved to guardiolas for controlled drying. This typically comprises of 40 hours at 45 degrees before being lowered to 30 degrees and finally 15 degrees until optimum moisture content is reached. The lowering of temperature ensures evenness of drying meaning the green life of the coffee is the best it can be. It is then shipped in parchement to the Fedecocagua facility in Palin, Escuintla for final grading and milling ready for export.