Guardia Santa Paula Farm Coffee introduces smooth coffee beans

Country: Guatemala

Production area: Keban

Name of the farm: Santa Paula Farm

Farm owner: Oscar Schaps, Christian Schaps and Rony Asensio

Altitude: 1375 m

Variety: Kaddura, Kaduai

Treatment method: washing method

Appearance: .17-18 mesh

Flavor: tropical fruit flavor, uniform overall cup flavor, creamy smoothness in the middle, soft and harmonious sweet and sour changes in the aftertaste.

Located on a hill about 1375 meters above sea level near the town of San Pedro Carchaa in the Copan region, the Santa Paula farm was established in the early 1990s and has been producing good coffee for a century. The main varieties are Caturra, Catua í and Catimor, all of which grow in the shade to ensure a long-term stable ripening of coffee cherries, which produce about 750bags per year.

Coffee beans are grown in almost all areas of agricultural land in Guatemala. 98% of them are shaded by trees and are almost monopolized by Arabica beans. The main subvarieties are Bourbon, Tipica, Caturra, Catua í, Pache and Pacamara. Guatemala has high elevations and 300 different microclimates. Coupled with stable rainfall and fertile soil rich in minerals, it is ideal for coffee cultivation in Central American countries. Since the early 1990s, Anacaf é has taken the lead according to the characteristics of coffee, growth climate, soil quality and altitude. Eight different producing areas for the production of alpine hard beans (SHB) are: Ekat Nango Valley (the Acatenango valley), Antigua (Antigua), Attila (Atitl á n), Caban Rain Forest (Coban á n), Farrakhan Nice Plain (the Fraijanes plateau), Vicki Nango (Huehuetenango), New Oriental (Nuevo Oriente) and San Marcos volcanic area (San Marcos). The main harvest season is from December to March of the following year. Relatively high-altitude producing areas such as Vivette Nan fruit can be shipped as long as the harvest is completed and processed, usually during the period from April to July.