GREEN COFFEE Guatemala Antigua

GUATEMALA

The City of Santiago de los Caballeros , in the Panchoy Valley between the Siamese- twin volcanos of Fuego (fire) & Acetanango (horse) and Volcan Agua (water volcano), was the second Spanish Colonial Capital of Guatemala to bear that name. It was removed after a devastating earthquake in 1773, and a new city was built Nueva Guatemala de la Asunción (New Guatemala of The Assumption) also known as Guatemala City. The city that grew up in the Panchoy Valley after the 1773 natural disaster was given the name La Antigua Guatemala (The Old Guatemala). Today Antigua is the capital of the Guatemalan Department of Sacatépequez.

Antigua is an appellation for coffee, as Champagne and Cognac are for wine, and Genuine Antigua coffees, famous for well over a century, are in no small measure responsible for the high reputation of Guatemala as a coffee origin. Antiguas, with near ideal growing conditions, including rich volcanic soil, and 1,400-1,700 M (4,600-5,600 FT) altitude in the highlands, are considered by many to be among the very best coffee in the world. It is among my favorite origins, and I class it among the two Gran Cru coffees (the great classic coffees) of Central America. The other being Costa Rica Tarrazu. Panama has made an excellent case for excellence with its sterling quality Geisha cultivars in recent years, but that is a newer story. For the quintessential classic Central American cup, Antiguas are the genuine article.

Founded in 1969 Federación de Cooperativas Agrícolas Guatemala (Fedecocagua) is a co-operative of 20-thousand coffee farmers belonging to 52 affiliated farmer organizations in Guatemala . The co-op's goal's include achieving better market opportunities for small coffee producers and improving the living standards of their families. Its local Antigua members contribute their coffee to the proprietary blend that is marketed under the Genuine Antigua Pastoral banner. It produces a cup of intricate delights; with acidity and body in balance with its floral, chocolatey (sometimes hint of smoke and spice) flavors, with a soft buttery finish. It is truly a classic cup, and not at all in the new fashion of dynamic acidity up front, which may explain why we don’t see Antiguas winning medals the way we used to. A pity; it’s such a great cup.

We recommend a Standard Roast (Agtron: 40-45) –DNS, Coffeeman



Following the passage of the Food Safety Modernization Act (FSMA 2011) and the recommendation of Green Coffee Association Inc (GCA) Gillies is now labeling all green coffee products with the following guidance:



FOR FURTHER PREPARATION ONLY Green Coffee Should Be Roasted Prior to Use as a Food Ingredient



In addition we offer the following FOOD SAFETY GUIDANCE: This product has not been processed to control microbial pathogens, physical or chemical hazards, or toxins that might be present. Green coffee is a raw agricultural product requiring further processing prior to consumption.