Guatemala Samuel Escalante

A large percentage of Guatemala’s population, and therefore also the coffee sector, identify with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.

In 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.

Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle to coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Farmers attempted a combination of chemical and organic treatments, intensely targeted pruning, reduction of shade plants, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with more leaf-rust-resistant ones. Anacafé has been working closely with World Coffee Research on variety trials and research that will hopefully result in future protection and prevention of similar outbreaks, as well as provide more productive harvests for the smallholder farmers.

Huehuetenango is located in Western Guatemala bordering Mexico. It is extremely diverse and known for producing some of the best coffees in Latin America due to its climate, altitude, water sources, and traditional varieties. A range of offerings come out of Huehuetenango, including chocolatey volume offerings and fruit-forward microlots.

Samuel Escalante owns Finca La Vega in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.

Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catimor, Caturra, Maragogype, and Pache — the most commonly cultivated varieties in this region.

 Flavor Notes: Honeydew Melon, Candied Apple, Kumquat, White Tea, Cane Sugar