Description
Guatemala San Pablo Atitlan
Cup Notes Brown Sugar • Apricot • Marmalade Jam • Creamy
The Atitlán region of Sololá, Guatemala, is characterised by its fertile volcanic soils.
Surrounded by volcanoes and is located around the picturesque Atitlán Lake, a region is ideal for coffee
cultivation.
Surrounded by volcanoes and is located around the picturesque Atitlán Lake, a region is ideal for coffee
cultivation.
The region’s climate is mild, with temperatures between 15° to 25°C and an annual rainfall of 1650 mm. The
arms use shading trees like Gravilea and Inga to provide optimal cover for the coffee plants. The pre-harvest
practices involve annual pruning, trimming and fertilisation at least twice a year.
Harvest is done manually to ensure only the best beans are picked. The coffee is then depulped and placed
in dry fermentation tanks for approximately 24 hours. Afterwards, the coffee is washed in channels and then
dried on patios or African beds for an average of 18 days.
arms use shading trees like Gravilea and Inga to provide optimal cover for the coffee plants. The pre-harvest
practices involve annual pruning, trimming and fertilisation at least twice a year.
Harvest is done manually to ensure only the best beans are picked. The coffee is then depulped and placed
in dry fermentation tanks for approximately 24 hours. Afterwards, the coffee is washed in channels and then
dried on patios or African beds for an average of 18 days.
Once dried, the coffee is moved to a dry mill in Guatemala City, where it undergoes cupping approval in the
QC lab to ensure quality. For export, the coffee is packaged in high-barrier liner bags and marked jute bags to
maintain its quality during transportation.
QC lab to ensure quality. For export, the coffee is packaged in high-barrier liner bags and marked jute bags to
maintain its quality during transportation.
