Guatemala
La Morena Huehuetenango Natural Process

Description

In 2016, Genuine Origin created the La Morena program to give female coffee growers access to the global supply chain and to address gender inequality in coffee farming. The program started off small, working with four IWCA members to import 32 boxes of green coffee beans. It was a micro-lot by all accounts, but roasters were receptive, and the small lot quickly stocked out. The growers enjoyed success from that introduction to the market and their coffees became highly sought after.

Fast forward to 2023, what started as a micro-lot of about 2,000 lbs of coffee has blossomed into a platform that strongly addresses gender inequality in coffee with over 800 women farmers spanning the coffee-growing regions of Huehuetenango and Baja Verapaz.

This Guatemala coffee beans (Huehuetenango) is grown at heights up to 6,500 feet (2,000masl) in dry and frost-free conditions. By necessity, farmers in this highly remote area often set up their own mills along the many rivers to process their coffee.

• Temperature: 68-70F
• Rainfall: 48-56in
• Humidity: 70-80%
• Altitude: 5,000-6,500ft
• In the cup: intense acidity, full body, winey notes

Guatemala coffee beans owe its distinctive, mountainous topography, lush rain forests, biodiversity and its coffee to massive volcanic activity. Volcanic peaks and mountains roll across the country and carve out Guatemala’s unique coffee-growing regions. The mountain ranges help to create the country’s unique micro-climates. Together with the rich soil left behind in the wake of immense volcanic activity, Guatemala has the ideal conditions for coffee production.

Guatemalan producers are constantly looking for better growing conditions: richer soil; advantageous micro-climates; and ideal shade conditions. Farmers are investing in moving to higher grounds to increase their options for growing specialty coffees. Producers are dedicating lands at higher altitudes to planting traditional varietals that produce differentiated cup qualities.

As to new plantings and renovating farms: producers are loyal and continue to bet on traditional varietals like Bourbons, Catuais, Typicas, Pacamaras and Geshas. Time and again, these varietals have helped farmers yield better quality coffees.

GEOGRAPHY:

Region Huehuetenango

Altitude 1200 – 1600m

PRODUCER:

Various women producers

VARIETY:

Bourbon, Caturra, Catuai

PROCESSING:

Natural

HARVEST TIME:

December — March