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FTO GUATEMALA JOYA NATURAL
Country: Guatemala
Region: Joyabaj, Quiche
Process: Natural / Dry Process
Roast: Medium-Light
Sensory Notes: Bright & Sweet... Blueberry, blackberry, strawberry shortcake, sweet finish - Lemon-like acidity leads to muscavado sugar, chocolate & spice. Supported throughout by notes of vanilla and cream.
Recommended Brew Method: Chemex or Single Cup Pour Over 22g coffee, 12oz water, 200F.
| Country of Origin | Guatemala |
|---|---|
| Region | Joyabaj, Quiche |
| Producer Type | Small Holder Farmers |
| Wet Mill | Joyabaj Wet Mill |
| Processing | Natural/Dry Processed |
| Processing Description | Fermented 8hrs, dried on patios and raised beds |
| Growing Altitude | 1600m - 1700m |
Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.
