Guatemala washed Robusta
Finca La Ceiba belongs to the Amezquita family for more than 25 years - now run in its 3rd generation by Sebastián Amezquita. Cultivation of Robusta has a long-standing tradition at the Finca, tracing back to the great-grandfathers who started in 1994. After experiencing some economically challenging years, however, the Amezquitas have diversified their farm business away from only Robusta coffee. They now grow around 100 ha of Robusta trees along with the same size of Macadamia nut plantations. Around 35,000 shadow trees shelter flora and fauna from the sun.
When the Coffee Quality Institute (CQI) published the Fine Robustas Standards and Protocols, the Amezquitas decided to upgrade their production quality to these standards and offer mainly high-quality Robusta. Acceptance has since grown and Finca La Ceiba was able to raise its coffee production again. Nowadays, it is known as one of the major producers of washed Robusta in Guatemala.
As part of the Finca‘s sustainability program the Amezquita family built a hydro power plant, producing electric energy from the river running through the farm. The plant supplies the drying facilities for coffee and macadamia nuts.
Guatemala is a fascinating country with rich indigenous culture and stunning natural habitats. The most striking features of its landscape are the 37 volcanoes, several of them still being active. These volcanoes are not only attractive to travelers to discover but make up the distinct characters to be found in Guatemalan coffees.
|COFFEE REGIONS||Antigua, Huehuetenango, San Marcos, Acatenango, Atitlán, Cobán, Nuevo Oriente, Fraijanes|
|COFFEE ALTITUDES||1,300 – 2,000 masl.|
|VARIETIES||Bourbon, Caturra, Typica, Catuai, Pache|
|HARVEST PERIOD||Dec – Mar|
|COFFEE FARMS||Smallholders and plantations|
|AVERAGE FARM SIZE||0.5 – 5.5 ha|
|YEARLY PRODUCTION (IN 60KG BAGS)||3,606,000|