Dad’s Daily Brew Speciality Blend

About Guatemalan Coffee Beans

Guatemalan coffee beans are renowned for their rich and diverse flavours, often featuring a balanced blend of bright acidity and full-bodied chocolate notes. Grown in the high-altitude regions of Guatemala, these beans benefit from the country’s unique climate, fertile volcanic soil, and traditional farming methods. Key coffee-growing regions like Antigua, Huehuetenango, and Atitlán produce beans with distinct profiles, making Guatemalan coffee a favourite among connoisseurs for its complex and aromatic cup. Country: Guatemala Region: Huehuetenango Variety: Bourbon, Caturra, Marsellesa, Typica Altitude: 1350 – 1650 masl Process: Washed

Coffee Recipe

We have enjoyed this Guatemalan speciality coffee when brewed through a V60 or similar pour over method. Pour Over Recipe:

• 20g dose of coffee
• 300g out
• Brew time of 3 minutes

It does work well with milk though, and makes a nice flat white.

Origin of Guatemalan Coffee Beans

The introduction of coffee to Guatemala in the mid-18th century was a turning point for the country’s agriculture. The Jesuit missionaries who brought the coffee plants recognized the potential of Guatemala’s unique geographical features. The country’s mountainous terrain, with elevations ranging from 1,500 to 5,000 feet above sea level, provided ideal conditions for growing high-quality Arabica beans. By the 1860s, coffee had established itself as a significant agricultural product, largely replacing cochineal dye, which had been Guatemala’s primary export. The Guatemalan government played a crucial role in this transformation by providing incentives and land to coffee growers, which spurred rapid expansion. The advent of the railroad and improvements in infrastructure further facilitated coffee export, integrating Guatemala into the global coffee market. Guatemala’s coffee-growing regions, such as Antigua, Huehuetenango, and Atitlán, each developed distinct profiles due to their specific microclimates and soil compositions. Antigua: Known for its well-balanced, full-bodied coffees with a rich, velvety texture and notes of cocoa and spice. The region’s volcanic soil contributes to its unique flavor profile. Huehuetenango: Produces beans with pronounced acidity, fruity flavors, and floral aromas. This region benefits from the dry, hot winds from Mexico’s Tehuantepec plain, which protect the coffee plants from frost. Atitlán: Characterized by a lively acidity and complex flavors with hints of citrus and chocolate. The coffee here is influenced by the region’s volcanic activity and the presence of Lake Atitlán, which creates a unique microclimate. In recent decades, Guatemalan coffee has gained international acclaim not only for its exceptional taste but also for the country’s commitment to sustainable and ethical farming practices. Many Guatemalan coffee farms are now certified organic and fair trade, ensuring environmental protection and better working conditions for farmers. This commitment to quality and sustainability continues to enhance Guatemala’s reputation as a premier coffee-producing nation.