Coffee beans Guatemala SHB Coban

Product description Coffee beans Guatemala SHB Coban

Even the ancient Mayans could enjoy coffee, which grows in the mountainous and volcano-filled Guatemala. Its characteristic nutty taste with a citrus-floral finish will soothe you at any time of the day.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Guatemala produces some of the best and most distinctive coffees in the world. The country's unique coffee-producing regions have earned a positive and well-known reputation in the industry. Coffee is the main export item for Guatemala, which contributes to the growing economic status of the country, and it is also the ninth largest exporter of coffee in the world. Coffee beans grown in this country have typical taste notes suggesting a full body and a rich chocolate-cocoa flavor and caramel-like sweetness.

Flavor profile

One of the few areas where coffee is grown in Guatemala is the Coban region. It is located in the middle of the northern part of the country, which shows typical Guatemalan coffee characteristics. These include excellent body, usually full to medium, and light fruity acidity. Guatemala SHB Coban is a balanced coffee with a floral aroma, in which notes of nuts, fine chocolate and citrus play. Behind this excellent coffee are high agricultural standards, fertile volcanic soil and the harvesting process.

Cultivation, processing

Coffee was brought to Guatemala in the middle of the 17th century as an ornamental plant. However, coffee production did not really take off until the 1860s, when the country's natural dye industry was overtaken by synthetic products and a new focus was needed to save the economy. The climate in Guatemala is one of the most diverse in the world and therefore favorable for growing coffee trees. It has up to 7 main growing areas, each with its own set of unique growing conditions and microclimates. However, the Coban region is specific in that there is almost always a fine mist, it is constantly drizzling or pouring, and the sun rarely appears during the day, which also affects the cultivation and the very taste of coffee. Harvesting takes place from the end of December to the middle of March. Thanks to cultivation at an altitude of 1,300 to 1,500 meters above sea level, this coffee received the label SHB - strictly hard bean. Thus, the ripening time of the fruits is longer, which ensures a firmer core and a better flavor profile. Because of the extremely humid environment, farmers have to make the most of their efforts when processing coffee cherries. They can absorb more moisture, so they are more prone to leavening. They are picked in up to 10 passes within 14 days to pick only the ripest cherries. Due to these conditions and the difficult terrain, drying is usually mechanical to avoid spoilage of the crop.

How to prepare it

Guatemalan coffee has a bright acidity, natural sweetness and subtle flavors that are best brought out when brewed. French Press - due to constant contact with hot water, natural sweetness and unique flavors are evenly extracted. Pour over - if you are going to try this unusual tool, use finely ground coffee and a paper filter. In combination with Guatemalan coffee, it creates a rich, full cup, emphasizing delicate fruit and floral notes. In case of emergency, you can also use a classic coffee dripper. In the summer months or for iced coffee lovers, Cold Brew is offered - it emphasizes lighter acidity and sweetness, due to a longer brewing time. The last cup of coffee is full, strongly sweet and moderately acidic.