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Crema and coffee taste

This coffee should definitely not escape your attention. This Guatemalan coffee stands out for its full body and medium-bodied chocolate flavor. Its acidity is mild and fresh, its aroma fruity. It is a premium Arabica that, when prepared correctly, produces a delicious, smooth and cohesive crema on the surface.

Origin of the coffee

Coffee cultivation began to develop in Guatemala around 1850. For most of the 20th and 21st centuries, the country was ranked among the top producers. Small plantations flourished mainly in the Amatitlán and Antiqua regions of southwestern Guatemala. The biggest obstacle to the cultivation of coffee trees was initially a shortage of workers. Today, most plantations are located around Guatemala City, Chimaltenango and Verapaz. Guatemala is considered the country that produces the highest percentage of high-quality coffee.

The growth of coffee trees benefits most from temperatures of 16-32 ⁰C. In plantations at altitudes of 500-700 metres, young plants need to be protected by shading from cold northerly winds. Typically, however, coffee trees are grown at altitudes from 500 metres upwards.

Guatemala SHB El Jaguar does not grow in open plantations covered with nets or mats. Its growers have taken advantage of the unique conditions of the tropical rainforest of the Alta Verapaz and Baja Verapaz regions of north-central Guatemala. In addition to the 64 archaeological sites dating back to the Mayan period, the untouched rainforest, crystal river with waterfalls, limestone canyon, cardamom plantations and, of course, coffee are certainly not to be missed. Farmers take advantage of the unique rainforest climate and the limestone and clay soil to grow coffee trees. Coffee grows in very high humidity, and its taste is also affected by frequent rains and temperatures of 15-20 ⁰C. Biologists from all over the world come to admire the local nature. It's less than 50 kilometres from Cobán, the capital of Alta Verapaz. The whole area is a popular ecotourism destination.

It is a must for any visitor to see the rare, strikingly coloured, crested quetzal bird, which plays a major role in local mythology. And we can't forget the jaguars, which live here in very large groups. The big cat, threatened by deforestation, is the namesake of this delicious coffee.

The coffee harvest depends on a seasonal influx of workers. The farms are mostly without permanent employees, and hiring workers brings significant savings. Since 1997, farmers have organised themselves into cooperatives to ensure coffee exports and a stable farmgate price. This keeps farmers on their land. In fact, low coffee prices used to force them to emigrate to Mexico or the USA.

Guatemala SHB El Jaguar coffee was processed using the so-called wet method. In this process, the coffee fruit is first de-husked in water and then fermented for up to 36 hours, again in water. The length and course of fermentation will affect the entire batch - a few beans that start to rot can ruin the coffee. It is therefore necessary to keep a close eye on the whole process. When it is finished, farmers dry the coffee either in the sun or in special dryers.

Wet-processed coffees taste fresh and fruity. But they are more expensive than dry-processed coffees. 130-150 litres of water are needed per kilogram.

SBH in the name of this coffee means the hardest bean and the highest quality.