Introduction to Guatemala Palo Blanco Estate Coffee and How Guatemalan Coffee is Graded

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The earliest historical documents indicate that as early as 1747, Guatemala had already mastered coffee cultivation and consumption. By 1845, with the establishment of the Coffee Cultivation and Promotion Committee, coffee became an important economic crop for the region. Under strong government promotion, by 1880, coffee accounted for 90% of Guatemala's total exports. To achieve greater yields, those in power set their sights on indigenous lands, forcing these people to sell their land and relocate to more barren areas. The second wave of exploitation came from large corporations. During the Great Depression of 1930, the ruler Jorge Ubico sought to stimulate export markets by vigorously reducing costs, while also ceding more power and land to the American multinational United Fruit Company (UFC).

After Jorge Ubico's downfall, his successor President Arbenz attempted to reclaim some land from UFC and redistribute it to farmers. However, in 1954, the Arbenz government was overthrown by a coup initiated by the American CIA. Factors such as poverty, unequal land distribution, famine, and discrimination against indigenous peoples triggered a civil war (1960-1966), yet these problems persist to this day.

Guatemala Altitude Classification

Like many Central American countries, Guatemala has its own cultivation altitude classification:

Prime: Cultivation altitude 750-900 meters.
Extra Prime: Cultivation altitude 900-1050 meters.
Semi Hard Bean: Cultivation altitude 1050-1220 meters.
Hard Bean (HB): Cultivation altitude 1220-1300 meters.
Strictly Hard Bean (SHB): Cultivation altitude above 1300 meters.

Finca Palo Blanco is a private small farm belonging to the Ovalle family. Located in the high mountains near the town of La Democracia in the Huehuetenango highland region, at an altitude of approximately 1700 meters. Due to the warm air currents blowing up from the lower elevations of La Democracia town, combined with its high-altitude location, this area enjoys natural temperature differentials that create excellent conditions for coffee growth and quality.

The Ovalle family is dedicated to providing better coffee quality. Through diverse management approaches and continuous improvement processes, the farm has obtained numerous certifications, including: the United States Department of Agriculture's National Organic Program (NOP) certification, Rainforest Alliance certification for environmental protection, UTZ certification for sustainable operations, and Coffee and Farmer Equity (C.A.F.E. Practices) standards, making this farm particularly distinctive within its producing region.

Additionally, the Ovalle family is committed to giving back to society, improving the local educational environment, and continuously enhancing the quality of life for their employees.

"Guadi" is a nickname used by coffee enthusiasts for Guatemala. This important center of Maya civilization sits atop 37 volcanoes, two of which erupted in succession in 2010. Combined with frequent tornadoes and widespread natural disasters, it is truly a "land of danger." However, the fertile volcanic soil, undulating mountain terrain, and varied microclimates provide ideal conditions for coffee cultivation. As of 2011, Guatemala was the highest coffee-producing country in Central America.

FrontStreet Coffee Roasting Recommendations:

Guatemala SHB coffee beans possess high hardness. To fully develop their flavors while maintaining Guatemala coffee's excellent acidity, roasting can employ an "acid-pulling" technique—increase heat at the yellowing point, keeping the temperature curve steeply rising to achieve enhanced aroma and crack development. When first crack becomes dense, reduce heat for "sweetness enhancement" to develop sweet flavors, then turn off heat before dropping to increase body and maturity. The smoky flavor in Huehuetenango becomes more pronounced with darker roasts, so a lighter roast degree is recommended. Suggest dropping at approximately 13 degrees development after first crack, when the beans are in the late stage of first crack, resulting in a light roast.

Pour-over Technique Recommendations:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 88-90°C

Other Brewing Recommendations:

French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 87-89°C
Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 87-89°C

Important Notice :

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