Guatemala is a country with a rich coffee tradition, recognized as the first producer to establish a designation of origin system that characterizes its eight coffee-growing regions. Since 1850, coffee has been cultivated for export, and in 2018, it was recognized as an "Intangible Cultural Heritage of the Guatemalan Nation." With 96% of its production dedicated to Arabica coffee, Guatemala ranks tenth in the world in specialty coffee production.

At Right Side Coffee, each season we travel to select unique coffees from a range of producers who cultivate, harvest, ferment, and dry our lots at origin. This direct relationship allows us to enhance the raw material from the plant, respecting its original character and offering the highest quality in every coffee bean.

Purpose of the Trip

The purpose of our recent trip to Guatemala was broad and multifaceted:

• Strengthen the relationship with the coffee-growing communities and cooperatives with which we work.
• Learn about the work of six other cooperatives near Huehuetenango.
• To better understand and document local systems and plantations.

Exploring the region allowed us not only to consolidate existing relationships, but also to establish new connections with farmers and cooperatives who share our passion for quality coffee.

Day 1: Travel from Barcelona to Guatemala

Our trip began with a long flight from Barcelona to Miami and then on to Guatemala. The excitement was palpable as we prepared to immerse ourselves in the culture surrounding Guatemalan coffee.

Day 2: Transit to Huehuetenango

On Sunday, March 3, we set off for Huehuetenango with Mario, a scout from Anacafe. After a five-hour drive, we discussed the year's economic situation and opportunities for coffee farmers. Anacafe, a government organization that supports coffee producers, is encouraging the pruning of older plants for more sustainable growth.

Day 3: Visits to Jacaltenango and San Antonio Huista

On Monday, March 4th, we departed at 5:30 am for Jacaltenango and San Antonio Huista. We met up with Carlos and Magdalí Martínez, engineers from Anacafe, and Aldo Palacios, our driver and accountant. We visited the "El Sendero" cooperative and met Don Pablo, the manager. We took 12 samples of Caturra coffee with us.

Later, we visited Guayab's facilities in Jacaltenango, where we met several producers and presented our purchasing model based on compensation for quality. Then, we visited the Rancho Viejo cooperative and took samples of their Anacafe 14, Catuai, Caturra, Sarchimor, and Pacamara varieties.

Day 4: Visit to Maximiliano Hernández's Farm

On Tuesday, March 5th, Luis, an engineer from Guayab, picked us up to visit Maximiliano Hernández's farm. We learned about his pulping and fermentation process, carried out by his wife, María Roselia Hernández. We were impressed by their dedication and the meticulous care they put into each stage of the process. This made us reflect on how we can improve our processes at Right Side Coffee to offer the best whole bean coffee to our customers in cafes and coffee shops in Barcelona.

Day 5: Encounters in San Marcos

On Wednesday, March 6, we set off a little later than usual and immersed ourselves in discussions about crucial topics such as coffee quality, processing methods, and the challenges producers currently face. From farming practices to drying systems, every detail was examined with care and attention to fully understand the complexity and beauty of the coffee production process in Guatemala.

We split up: Joaquín stayed at Anacafe to roast the samples while Mario and I went to visit two cooperatives in San Marcos. We were surprised by the lack of communication regarding the coffee's quality and its potential price. These kinds of challenges are common in coffee production, but they are crucial to ensuring that producers receive fair compensation for their specialty coffee.

Day 6: Reflections on Education and Child Labor

On Thursday, March 7, Carlos spoke to us about literacy and school enrollment rates, as well as child labor on farms. We reflected on possible solutions and the challenges of implementing educational programs in local communities. We also analyzed coffee samples and noted that many fell below quality standards, possibly due to weather conditions. These topics are essential for understanding the social and economic context of coffee producers in Guatemala.

Day 7: Problems with the Humidity Reading Machine

On Friday, March 8th, we discovered that the moisture meter was not properly calibrated, which affected our quality measurements. This almost caused us to return to Spain empty-handed, but we managed to resolve the issue in time. This incident underscores the importance of precision and quality control at every stage of the coffee production process.

Our trip to Guatemala was an enriching and enlightening experience that allowed us to immerse ourselves in the country's rich coffee culture and strengthen our ties with local communities and cooperatives. Despite some technical setbacks, we were able to overcome the challenges and advance in our mission to explore and understand the world of Guatemalan coffee.

We took with us not only exceptional coffee samples, but also priceless memories and a deep appreciation for the passion and commitment of Guatemalan farmers. We look forward to continuing to collaborate with our Guatemalan partners and sharing the beauty and quality of Guatemalan coffee with the world.

Right Side Coffee - Award-winning coffee roasters in Barcelona, ​​committed to quality and direct contact with producers at origin.

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