How Do Washed Guatemala Coffee Beans Taste? Introduction to Guatemala Coffee Bean Characteristics

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Introduction to Guatemala Finca La Bolsa Coffee

Guatemala is bordered by Mexico to the north and El Salvador and Honduras to the south, with numerous volcanoes throughout the country. This nation, which primarily focuses on coffee cultivation and export, possesses fertile soil suitable for coffee tree growth, an ideal climate, abundant water resources, and high-altitude cultivation conditions. The country is also home to many renowned growing regions, such as Antigua, Huehuetenango, Cobán, and others. Among these, Huehuetenango and Antigua are the most well-known to coffee enthusiasts. The Huehuetenango region is located in the northwestern highlands of Guatemala, with cultivation altitudes reaching 1800-2100 meters, making it the highest coffee-growing region in the country, renowned for producing excellent quality beans.

The Washed Coffee Processing Method

The washed coffee processing method began in the mid-18th century. During the washing process, the pulp of the coffee fruit must first be removed, followed by using fermentation tanks to eliminate the mucilage remaining on the parchment. The beans are then washed and subsequently dried.

The washed method allows for the removal of impurities and defective beans through each step, resulting in uniform appearance of the raw beans, which are generally considered to be high-quality. However, the biggest disadvantage of washed coffee is that the beans are easily contaminated by fermentation odors during the fermentation process. The beans typically acquire fermentation flavors due to poor management and maintenance of the fermentation tanks. When coffee beans with mucilage on the parchment are soaked in fermentation tanks, changes in microorganisms can lead to contamination with fermentation flavors. Additionally, the equipment costs for washed coffee processing are relatively high, and the washing steps require considerable effort.

Guatemala Finca La Bolsa

Region: Huehuetenango

Estate: Finca La Bolsa

Altitude: 1500 meters

Variety: Pacamara

Processing: Washed

This La Bolsa coffee is quite impressive, with distinct yet gentle acidity and sweetness. It features acidic notes of lemon, passion fruit, and plum, along with the aroma of brown sugar. The flavors continuously evolve as the temperature changes.

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