Guatemala Coffee Region Coban: Rainforest Coffee Cultivation History, Stories, and Flavor Characteristics

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Guatemala's Rich Coffee Heritage

In 1750, Jesuit priests introduced coffee trees to Guatemala, and by the late 19th century, German colonists had developed the region's coffee industry. Today, most coffee production takes place in the southern part of the country. Here, the slopes of the Sierra Madre volcanoes provide ideal conditions for growing superior coffee beans, with coffee thriving in the high-altitude regions. Compared to other coffee varieties, cuppers prefer this blended flavor coffee with its spicy notes. The region's strictly hard beans are particularly exceptional—full-bodied, delicious, and with balanced acidity. Additionally, its giant coffee beans have also brought Guatemala significant attention. The coffee industry once brought prosperity to the country and still holds a dominant position in the national economy today.

Unfortunately, the domestic political situation is unfavorable to coffee growers. High yield is typically a sign of overall economic prosperity in a country. However, Guatemala's current coffee production has relatively declined to only 700 kilograms per hectare, while El Salvador's yield is 900 kilograms per hectare, and Costa Rica's yield is astonishingly high at 1,700 kilograms per hectare. Guatemala's coffee export trade is controlled by private companies, but the National Coffee Association (Asociacion Nacional de Cafe) controls other sectors of the coffee industry. Currently, some of Guatemala's highest-quality coffee is exported to Japan, where each cup sells for $3-4. Most small-scale producers are descendants of the Mayan people, who prefer to call themselves locals.

The Coban Coffee Region

The Coban coffee region is located in Alta Verapaz province, 220 kilometers from Guatemala City, renowned for its untouched natural environment and unique microclimate. Geographically, Alta Verapaz borders the Peten province to the north, the heart of Mayan culture and the source of Guatemala's largest tropical rainforest in Central America; looking further south, one faces mountain ranges with average elevations above 1,600 meters. The contrast between high-altitude mountain ranges and humid tropical rainforests keeps this area perpetually shrouded in fine mist formed from dense cloud layers. The name "Coban" comes from the Q'eqchi language word "Cob'An," meaning "place of fog."

This region boasts Guatemala's most stunning mountain scenery: breathtakingly beautiful landscapes, rich limestone formations, and cloud-wreathed rugged hill terrain. Coban's highland climate and topography are the most humid and verdant in Guatemala, with ceaseless rain注入 abundant water sources into the land and rivers, making this area an enchanting destination suitable for adventure and ecotourism. Coban is also one of the few breeding grounds for the Quetzal (scientific name: Pharomachrus and Euptilotis), Guatemala's national bird and the namesake of its currency. If visiting Guatemala, one can admire this long-tailed bird with its brilliant, magnificent tail at "Biotopo del Quetzal."

The coffee region is situated deep within the cloud-shrouded forests of Alta Verapaz, in a non-volcanic area with limestone and clay, characterized by a cool and humid environment. It is often enveloped by the famous "Chipi Chipi" (persistent light drizzle), with mist and moisture moistening every corner of Coban. The fine mist originates from dense fog that forms when hot, humid tropical rainforest air rises to Coban's high-altitude regions.

Cupping Notes

Cupping records focus on its sweetness, followed by the emergence of citrus notes and comfortable acidity. This is a well-balanced coffee with excellent body and some acidity. Very sweet caramel, with floral, pear, raisin, and berry notes. The finish carries blackberry aroma, with citrus and chocolate flavors.

Coban Rainforest Region

Average temperature: 15°C-20°C

Factors such as year-round cloud cover, abundant rainfall, and cool climate divide this area mainly into rainy and very rainy seasons. At the same time, influenced by the tropical climate of the Atlantic basin, the cultivation soil is mostly limestone and clay.

Coffee flavor: Characteristics are completely different from other producing regions, with distinct and subtle acidity, as well as a light wine-like aroma.

COBAN

Before World War II, German coffee producers held control over this area, and the name of Coban town comes from this history of growth and prosperity. The dense tropical rainforest climate creates a very humid environment, which poses a challenge for coffee drying processing. The area's geographical location makes transportation difficult and expensive, however, there are still amazing coffees from this region.

Altitude: 1,300-1,500m

Harvest: December~March

Varieties: Bourbon, Maragogype, Catuai, Caturra, Pache

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