Coffee was introduced to Guatemala by the Jesuits in 1750; its cultivation was developed by the Germans who immigrated there after 1860. This coffee is grown in the centre of the country, on the plateau and volcanic ridges around Antigua. Rich volcanic soils, low humidity, intense sun and cool nights are all factors that have a positive influence on the quality of this coffee.
The best Guatemalan coffees come from the centre; they are processed by the wet method, sun-dried or dried in vertical and horizontal ovens heated with parchment or wood, mechanically, then electronically and manually sorted, shade-grown, with no irrigation. Strictly Hard Bean (1,600 to 1,700 metres) ranks among the best coffees in the world: full taste, balanced acidic and aromatic cup.
