• Flavor: Dark Chocolate, Toasted Walnut, Raisin

• Body: Heavy

• Acidity: Mild

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About the Coffee
Over the last 70 years, one of Guatemala’s most modest regions welcomed coffee onto its slopes as a means to improve the local economy. Nuevo Oriente might be the country’s youngest coffee-growing area, but nearly every farm, from small producer to large plantation, is now planting coffee in some quantity. Most farms sit at altitudes of 1,300 to 1,600 masl, and plant varieties that often include Bourbon, Catuai, Caturra, and Pache (a dwarf mutation of the Typica variety). The region borders Honduras and El Salvador in the far eastern department of Chiquimula.

Although travelers to Guatemala rarely visit Nuevo Oriente, the coffee trade is paving a more robust network of roads that connect the region to the market to meet the demands of growing prosperity in agriculture. The volcanic range of the eastern highlands in Nuevo Oriente is now inactive, but remnants of volcanic activity exist in the fertile soil and mineral-rich clay. The land composition here makes it harder for plants to extend their roots. For that reason, coffee grows slowly, producing fewer cherries that are bursting with flavor from the unique terroir that features a high ratio of metamorphic rock.

Origin Report
Guatemalan producers are constantly looking for better growing conditions: richer soil; advantageous micro-climates; and ideal shade conditions. Farmers are investing in moving to higher grounds to increase their options for growing specialty coffees. Producers are dedicating lands at higher altitudes to planting traditional varietals that produce differentiated cup qualities.

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GEOGRAPHY:

Region Nuevo Oriente

Altitude 1300-1700

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PRODUCER:

Various smallholders

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VARIETY:

Catuai, Pache, Caturra, Bourbon

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PROCESSING:

Washed

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HARVEST TIME:

December - March