Guatemala Baja Verapaz Cubulco SHB EP 2023

Cubulco Green Coffee Beans

Cubulco is a small town in the heart of Guatemala, located in the department of Baja Verapaz. A high percentage of the population is indigenous, with the majority being of Achi Mayan descent. Altitudes range from 1600 to 1800masl, and small-sized farms dot the highlands. Most farmers employ traditional agricultural practices and operate their own wet mills in the region.

Cubulco is one of Genuine Origin’s first community lots, crafted by our amazing quality control lab in Guatemala City. They work with multiple small producers to develop a consistent, high-quality blend every year. The main contributors to the Baja Verapaz Cubulco lot include Las Anonas, Las Naranjas, La Esperanza, Grano de Ora, Finca Las Piedras, and other smallholders. In the cup, Cubulco tastes like dark chocolate, red grape, and orange zest with a bright acidity and medium body.

Guatemalan Green Coffee Beans

With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles. Read more in our Guatemala Coffee Origin Report.

Guatemalan Unroasted Coffee Quality Specifications

A Strictly Hard Bean (SHB) coffee grows at altitudes of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.

Washed Coffee Processing Method

In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level.

Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.