Guatemala - San Jose Poaquil
ORIGIN - GUATEMALA
REGION - CHIMALTENANGO
FARM - VARIOUS
ALTITUDE - 1700M - 1900M
VARIETIES - TYPICA, BOURBON
PROCESS - WASHED
Typica is considered the genetic backbone of nearly all specialty grade coffee grown today. During the 17th Century, the first Typica seedlings were taken from Eastern Africa and transported to nearby Yemen. From Yemen, the plant was spread across the globe; reaching Sri Lanka, India, and eventually Indonesia.
At some point in the early 1700s, at least one plant made its way from Indonesia to a botanical garden in Amsterdam. The Dutch then became the first nation to transport coffee to Latin America, with the intention of commercial production. Initially introduced in Brazil, Typica quickly spread across Central and South America wherever growing conditions were suitable.
The fruit from a Typica plant is usually large, bright red, and oblong shaped. In fact, Farmers in the Chimaltenango region refer to Typica as “gigante” or “giant”, in reference to the long curved beans that the variety produces. Typica plants are known to have relatively small yields and are highly susceptible to disease. However, Typica is grown all over the world because the variety is recognized for producing cups with intense sweetness, rounded body, and unparalleled flavor clarity.
The Bourbon variety is a natural mutation of Typica (discussed above). This mutation occurred on the island of Reunion (at the time called Bourbon), located off the eastern coast of Madagascar. Similarly to Typica, Bourbon is thought of by many to be a low yielding variety, and for that reason many Guatemalan producers have replaced Bourbon coffees with higher producing varieties such as Caturra, Catuaí and Pacas; all of which are Bourbon-derived.
Despite carrying the reputation for being low yielding, Bourbons are highly regarded for producing coffees with complex acidity and near perfect balance. Nearly all Bourbons possess a distinct and intense caramel quality with crisp acidity, but they can also present quite distinct flavors depending on where they are planted. Bourbons from Guatemala usually contain vibrant red-fruit and citrus flavors; typically displaying notes of cherry, apple, orange, and/or tangerine.