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Guatemala Coban – Organic is a buttery smooth coffee. The subtropical microclimate of Alta Verapaz and the careful cultivation by small farmers are the foundation of this lively, yet smooth and sweet, coffee.
ALTITUDE (MASL): 1,300-1,500
NOTES: MILK CHOCOLATE, SOUR CHERRY, VANILA
CUPPING SCORE: 84 PTS
For most of the 20th and beginning of the 21st century, Guatemala was the top coffee producer in Central America. Today, approximately 270,000 hectares of coffee are grown, and 98% of the coffee is shade grown. With high altitudes, 300 micro climates, mineral rich soil and consistent rainfall in most regions, the country has a reputation of producing stellar coffee. Many still look to western Guatemala for coffee, but the heart of the country now has something exciting to offer.
North of the city of Coban, lies Alta Verapaz, an area considered among the finest in Guatemala for coffee. With thousands of indigenous communities in the area, many have been cultivating coffee for generations. Unlike many coffee regions, that are sunny and volcanic, Coban is rainy and cold all year round, with soil consisting of clay and limestone. The rainfall results in a slow maturation of the berries. This subtropical region produces coffee that is buttery rich, sweet and has a complex cup profile.
PRODUCER: Regional Organic Cooperatives
With many of the local farms averaging 3 acres in size, producers have organized themselves into local cooperatives to help them overcome the challenges of the rugged and isolated region. The cooperatives also allow producers to combine forces so they can learn new strategies and organic practices such as using materials like coffee pulp to make a higher quality fertilizer, with better yields. The Alta Verapaz area producers use their own micro-mills. This allows them to be meticulous through the entire process. They are responsible for cherry selection, depulping, fermenting and drying the coffee, ensuring the quality will be consistent.
Please contact Green Coffee Co. for custom sizes and bulk pricing inquiries.
I’ve really enjoyed roasting this bean the slower the roast the more I was able to get the chocolate and smokey flavors out in the brew.