Guatemala Acatenango Nº 310

The third-highest volcano in Central America can be found in the municipality of Acatenango, Chimaltenango, in Guatemala. On the slopes of this volcano lies a coffee cooperative that shares its name, Cooperative Acatenango. Founded in the 1960s by 27 farmers seeking better value for their coffee cherries, the co-op had a challenging start. In its early days, large gatherings like theirs often faced suspicion and accusations of ties to local guerrilla movements. However, through persistence and determination, the cooperative has grown to include 395 producers, collectively producing around 2.2 tonnes of coffee annually.

At lower altitudes on the volcano, the co-op focuses on cultivating a variety of hybrid coffee varietals, experimenting with ways to tackle emerging threats such as coffee leaf rust, which is becoming increasingly widespread due to climate change. Higher up the slopes, more traditional cultivars like Bourbon, Caturra, and Catuai continue to thrive.

All these coffees benefit from a secret ingredient: volcanic soil. This type of soil offers numerous advantages for plant growth. It’s rich in minerals, has a naturally balanced pH, contains high levels of organic material, provides excellent drainage, and helps regulate temperature. These factors all contribute to producing high-quality, flavourful coffee.

Once the cherries are picked, they’re washed and pulped using a semi-dry siphon system, which recirculates water and allows for controlled fermentation. This step usually takes 16 to 18 hours. The beans are then dried initially on patios for three days, followed by a move to a temperature-controlled environment for a more precise drying phase. A slow, declining temperature is used until the beans reach their optimal moisture content. This careful process ensures even drying, which preserves the green coffee’s shelf life and quality. Finally, the beans are sent to the Fedecocagua mill for final grading and milling before export.