Traveling in Guatemala Part III: Last Day
August 17, 2007
On
Friday, once we returned from La Mesilla. I had the opportunity to cup
distinctive coffees that let me perceive the different bean qualities
based on altitude and origin. On the left, Source: Coffee Atlas 2007/2008. Anacafe
1 Fragrance/Aroma 2 Flavor 3 Acidity 4 Balance 5 Overall 6 Body 7 Aftertaste.
The following table with coffee samples was set as follow:
| Type of Coffee | Harvest Altitude |
| Prime Washed | 2,500 - 3,000 feet |
| Extra Prime | 3,000 - 3,500 feet |
| Semi Hard Bean | 3,500 - 4,000 feet |
| Hard bean | 4,000 - 4,500 feet |
| Strictly Hard Bean | Above 4,500 feet |
In addition to altitude each bean should have a consistent shape, appearance and density as well as a unique cupping profile. Density of the coffee bean is not a regular test but it is another parameter that is taking into account as overall analysis for any Guatemalan Coffee that needs to be certified as a Strictly Hard Bean (SHB) coffee.
It is very perceptible how quality improves from the Prime Washed to the SHB. One positive characteristic of all the coffee samples is its cleanness and lack of a gritty sensation. Moreover, general attributes such as body, acidity, aftertaste and flavor usually improve from the Prime Washed all the way through the SHB samples.
Besides the SHB classification, Anacafe has released a wonderful booklet called Coffee Atlas providing detailed information about the eight coffee regions that produce special cup attributes or different cup profiles in Guatemala. These regions are:
- Acatenango Valley
- Antigua Coffee
- Traditional Atitlan
- Rainforest Coban
- Fraijanes Plateau
- Highland Hue Hue
- New Oriente
- Volcanic San Marcos.
I also had the opportunity to cup not only coffee from different altitudes but also coffee from different regions such as Antigua SHB, Hue Hue SHB and Coban SHB. I was impressed in general by its floral and chocolate fragrance, clean cup characteristic and its rich, very creamy consistency with pleasant citric acidity. In addition, coffee such as Coban origin showed pleasant fruity notes and lively acidity. The Hue Hue origin was well balance with some enjoyable wine notes. The Antigua coffee had a citric acidity with nice overall distinctiveness.
This was the end my
journey in the coffee world of Guatemala; I appreciate all the support from
Anacafe, the coffee growers and people in general for helping us during our
visit. I would like to express my gratitude to Mr. Juan Antonio S. Yancí Cupping assistant and Eduardo Ambrocio Master cupper of Anacafe for hosting us.
