Time to harvest the coffee in La Antigua Guatemala

So what makes La Antigua Guatemala the best coffee in the world? To get the best cup of coffee of the world, one must start with the right altitude; somewhere above 1,500 meters above the sea level; add lots of fertile volcanic soil; mix in plenty of rain (about six months); stable temperate weather (about 76˚ F / 25˚ C); once you have the above, make sure you plant the best possible Arabica coffee.

Below you can read a summary of the whole process by Eve Andersson and if you visit her web site you can also see pictures describing every single stage.

Growing
The plants start out in pots for the first couple years of their lives, then they’re transported to high-altitude fields where they grow in the shade of large [Gravilea] trees that let just the right amount of sunlight through.

Processing
The beans fruits are picked, pulped, washed, dried, sorted by size, sorted by density, hand sorted for defects, roasted, and packaged.

Tasting
This is the best part. It’s like a wine tasting; you take a sip and then spit it out. The high-altitude Arabica coffee grown in [La] Antigua [Guatemala] was by far the best coffee.

Come back tomorrow to see a coffee plantation for the dead!

Breaking News Side Note:
MiPeriódico supplement of the Guatemalan Newspaper elPeriódico [ñ] is covering the La Antigua Guatemala Daily Photo in their Sunday edition for March 2nd, 2008. If you want to see what pictures they chose to highlight and to read the introductory text (if you can read Spanish), you can visit them online at MiPeriódico supplement or purchase the Sunday edition of elPeriódico.

© 2008 – 2020, Rudy Giron. All rights reserved.