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What makes Guatemalan Coffee so Special?

Posted by Josue Morales on November 30, 2010 at 8:44am

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Road to Coffee Plantations. Quiché.
Guatemala is known all over the world for its wonderful scenery, its diverse culture, but above all, for its excellent coffee!
By. Josue Morales

But what exactly is it that makes Guatemala's Coffee so special? To understand Guatemalan Coffee, one must understand Guatemala first. The name "Guatemala" comes from the ancient mayan meaning "land of many trees." Which only helps describe even better the nature of coffee growing in this country where 98% of coffee is shade grown. Using shade is an agricultural practice that provides priceless nurture to coffee plants, it provides the perfect natural setting for coffee to be grown under unique land and climate factors. The main
natural occurring influences in coffee are:

HIGH ALTITUDES: The finest coffee in Guatemala is cultuvated between 4,300 and 6,500 feet above sea level. Which are extremely high altitudes at which coffee production may only be achieved by shade forests and our next factor.
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Burning flame at Coffea Roasters Guatemala.

MORE THAN 300 MICROCLIMATES: In a relatively small geographical area, 108,889 square kilometers, this can only be explained by the many geogrphic influences present in Guatemala such as a large number of Volcanoes, vast Crater Lakes, High Plateaus and Ranges, along with the Atlantic and Pacific Oceans. All combine to create significant flavor differences among the different coffee regions in this country.

CONSISTENT RAINFALL PATTERNS: Annual rainfall in Guatemala ranges between 32 and 200, and constitutes our third natural factor in coffee excellence. Rain in Guatemala is not only plentiful, but in many ways predictable. With a heavy rainy that provides perfect development conditions for the coffee plant, with an added value of atleast one heavy rain in summer that allows for the coffee flower to blossom.
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Clouds over Guatemala City.
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6 December 2008

Posted by Von Flores on December 6, 2008 at 3:09am
We are one day away from our trip to Cape Town, South Africa.Unfortunately, my wife was deported back to South Africa in January of this year. She has our two year old boy while our six year old remained behind. I have been "minding the store" ever since. I feel like I have been amputated! She was the well oiled machine that ran the inner workings of our business. She was meticulous in her bookkeeping, inventory control and all that stuff for which I have very little patience nor talent. It has been an incredible struggle. It has also been an incredible experience. I have been very open to my regular morning crowd. Most of them know my predicament. All of them sympathize with my situation.I don't know if it was conscious but the result of sharing with my regulars has been comforting. It has helped me tremendously in my tough journey this past year. I don't know how else I could have survived caring for a six year old and running a business at the same time. Throughout all the long hours and stress of meeting bill payments I have witnessed the growth of our business in these tough economic times. But, most importantly, I have seen the growth of a very healthy "coffee community" for which our little espresso bar is the major intersection. I am indeed grateful to our customers.My son and I are departing to be with my wife (his mother) and son (his brother) in little more than twenty four hours. I am very lucky that there are people for whom I have great trust in caring for the shop and customers who will "keep an eye" on things in my absence. I shall miss the day-to-day routine. But there is no substitute to having my family together again for the holidays. Of course I will be testing the Cape Town cafe scene. I've been there numerous times. It will be interesting to note how and if things have changed over the years.I know in the almost two years we've had the shop there isn't a day that I don't learn something new about coffee. We carry three blends and it is just now that I am gaining intimate knowledge of each of the blend's nuances. I'll miss the tactile experience of preparing coffee. I know this respite will energize me to become an even better barista.This story is not yet finished.
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PT's Coffee Roasting Co. named Roast Magazine's Roaster of the Year!

Posted by Holly on October 22, 2008 at 6:05am

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I am so excited to finally announce that PT's Coffee Roasting Co. has been named Roast Magazine's 2009 Roaster of the Year! We at PT's are honored to have earned the coveted title. Look for the article in the November/December issue of Roast Magazine. For now, here's a press release...PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for2009 in the publication's November / December 2008 issue released today.The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria."We never set out with the intent of winning awards," said PT's Coffee Co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our DirectTrade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."PT's Coffee edged out North America's top specialty coffee roasters in the large(Macro) roaster category (companies roasting more than 100,000 pounds ofcoffee annually) to win the industry accolade."I am proud to have PT's Coffee Roasting Co. represent Roast magazine asour 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year -- environmentally and socially responsible, innovative roasting, astrong commitment their employees and of course, serving great coffee."Two categories of the award are presented each year. Winning the small(Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.About PT's Coffee Roasting Co.PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka,Kansas, later expanding into coffee roasting in 1997. PT's Coffee nowr oasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide's highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.PT's Coffee can be found at fine coffee shops and restaurants nationwideand in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit http://www.ptscoffee.com.
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The Espresso Quest by Instaurator - New Coffee Industry Book

Posted by Matt Milletto on April 1, 2008 at 8:36am
e_quest_lg.jpg Hi all, I am excited to tell you about The Espresso Quest, the new book by Instaurator. The Espresso Quest is an exciting tale of an espresso lover’s quest to find the pure joy experienced in a perfectly prepared cup of espresso coffee. In the Espresso Quest, Instaurator weaves in tales of how he became enlightened to that perfect espresso, and how his journeys - and people he met along the way — helped him realize that espresso is not something that can be prepared by following a set of rules. Instead it requires passion – of the grower, roasters and barista — to ensure the coffee bean is brought to its purist state. Join Instaurator as he dives into the intricacies of growing, processing and brewing espresso, revealing how each are necessary to understand if that perfect little cup is to find a place in your heart. Throughout the book he shares memories of his first true perfect espresso, then takes the reader on his journey to seek that sublime taste time and again. Along the road, he recounts his observations, discussions and first-hand experiences in the world of espresso coffee. Through it all, Instaurator emphasizes “Let taste be your guide.” His quest is sure to incite many more passionate discussions about how to best experience that ultimate espresso. About Instaurator Instaurator is a coffee and business consultant with a world renowned reputation for his coffee tasting and management expertise. He has been a specialty coffee roaster for 26 years and has established roasting businesses in Vancouver Canada, Tokyo Japan and in Sydney Australia. He established his own wholesale specialty coffee factory and retail chain of coffee shops now known as Danes Gourmet Coffee, prior to founding Michel’s Espresso in 1999 which has 350 espresso bars. By 2006 Michel’s was rated as the leading coffee chain in Australia by BIS Shrapnel. As Chairman of the Australian Coffee & Tea Association he was instrumental in establishing the barista training standards currently used by Government Registered Training Organizations nationally. Reviews: “The Espresso Quest gives eloquent voice to the passion that drives coffee professionals and enthusiasts” — Mike Ferguson, Former Chief Communications Officer Specialty Coffee Association of America. “The book is fantastic. The photos are incredible.” — Barista Magazine “The book is beautifully illustrated with photos showing the coffee industry from seed to espresso cup.” — Roast Magazine “The Espresso Quest is one man’s journey to find the smooth, rich and complex flavor of a flawlessly prepared espresso. Whether you’re a fan of a perfectly poured espresso, or have yet to acquire a taste for one, you’ll be sure to have an espresso epiphany after reading Instaurator’s book.” — Laura Everage, former Managing Editor of The Gourmet Retailer You can PRE-ORDER the book if interested | Ships May 15
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