Notes: Sweet with fruit acidity and a creamy mouthfeel; lots of berry flavour with green grape, cherry and citrus fruit flavours.
Santos Emiliano Bautista López owns the 14.5-hectare farm San Emiliano, where there are 2.5 hectares planted with Bourbon, Caturra, and Catuai coffees.
Coffee is picked ripe and depulped the following day before being fermented for 24 hours and washed three times. It's dried on patios.
Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.
ANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.
ATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.
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.
NUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.