The Jesuits are believed to have introduced Guatemala coffee in the mid-1700s. Sometime after 1856 coffee became an important crop due to reduced demand for indigo, which had previously been the main cash crop. Fast forward to present day where Guatemala produces more than three million bags per year, distributes globally, and has been extremely successful at communicating the distinctiveness of its key growing regions from one another. Guatemalan coffees are as delicious and colorful as the country’s rich cultural traditions.
COSTA RICA MEETS GUATEMALA
TRIBO COFFEE is excited to include an offering from Guatemala’s Antigua region. Located between 4,900-5,600ft, Antigua is probably the country’s most well-known coffee-producing region. The La Minita La Flor farm marries Costa Rican La Minita with Guatemalan La Flor, which makes for a beautiful combination of exceptional coffee management with high elevation, fertile volcanic soil and accommodating shade trees.
NUTTY, CITRUS, CHOCOLATE, OH MY!
Roasted medium, this coffee provides wonderful flavor and fragrance complexity with notes that touch floral, nutty, citrus and chocolate. Its medium acidity at the start rolls beautifully into a tasty sweet finish, leaving you with a satisfying sense of balance and pleasant body along the way.
Best Brew Temp: 92C/197F
Flavor Notes: citrus | chocolate | floral