Acatenango Valley® sits at the foot of two mighty volcanoes the Acatenango and Fuego, where nature expresses itself through power and beauty. In the groves of the former lava spreading its fingers on the hill sides, the coffee trees grow under the shade of gravileas and ingas. Water abounds, small rivers with cool crystalline water flowing across this area, and local people are always willing to welcome you with a friendly smile, these are some of the aspects you will find in this newly recognized coffee-growing region. The Acatenango Valley is a hidden marvel in the world of Guatemalan coffees. Since the 1880s, farmers have grown coffee on the foothills of Acatenango volcano under dense shade. Today, mini-farms run by famillies or small producers cultivate the hills up to 6,500 feet (2000 meters) high. The resulting forest they create is an ecological paradise and refuge for countless species of native and migratory birds. From the Pacific Ocean come warm moisty winds which keep the region from frost and provide the ideal amount of humidity for the coffee trees. The ever menacing and noisy Fuego volcano with his constant rumblings and eruptions,
spews The coffee harvest takes place every year between December and the middle of March, producers pick valued coffee beans that may belong to the varieties Bourbon, Caturra or Catuai. The result is an exquisite, fragrant gourmet coffee, with a marked acidity, balanced body and a clean, lingering finish, able to satisfy to the most demanding consumers. The Bourbon Coffee Beans Review - Bourbon coffee plants produce have a smaller harvest than less than most coffee varietals.
Bourbon The angles between the secondary branches and the main stem are smaller, and the branch points on the main stem are closely spaced. The leaves are broad and wavy on the edges. The fruit is relatively small and dense. The cherries mature quickly and are at a risk of falling off during high winds or rains. The best results for Bourbon coffee are realized between 3,500-6,500 feet.
The Bourbon coffee beans make a coffee cup of excellent quality. It has large leaves with wavy borders similar to Coffee Bourbon. It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm. At higher altitudes quality increases, but production decreases.
The Caturra coffee beans make coffee Cup of excellent quality. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain. Catuai also needs sufficient fertilization and care.
The Catuai coffee beans make coffee Cup of excellent quality. The processing method used on a coffee bean often determines the flavor and personality of a coffee. A large number of coffee producers takes pride on their processing method. The high humidity in Guatemala makes dry processing almost impossible, because of fermenting, therefore only lowest grade coffees are dried without pulping. The area microclimate and soil where coffee is cultivated are second in line contributors to the flavor resume of a coffee and once processing is done properly they become the most important contributors to charisma of that coffee. Guatemala has fantastic climate and soil conditions which heavly contribute to their very unique types of gourmet coffees.
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has less of a conical
shape than Typica coffee plants
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