Guatemala Fruits

Description

Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

Don Otto the father, is in charge of the farm named La Esperanza in San Pedro Necta. The farm was founded by his father Don Octavio in 1974 and he has been working there for almost 40 years. Don Otto understood a long time ago that coffee had to grow in a sustainable way and in harmony with fauna and the flora surrounding it. Way back in 1985, Don Otto pushed the organic mentality and strived to give more to the soil year after year in order to avoid soil erosion and to feed the plants in an organic way. It brought him to start producing extremely stable, sweet and clean coffee.