History

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala.

Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala.

Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds.

Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

AAPICIC Coop

AAPICUC, which translates to Association of Beekeepers and Coffee Growers of Unión de Cantinil, was founded in 2013. The cooperative is constantly developing sustainable and environmentally friendly coffee production systems; approximately 10 producers of the association are also beekeepers, which not only provides them an economic alternative but to contribute to the nutrition and productivity of the coffee trees.

Research has shown that pollination increases coffee’s productivity by up to 25%. The producers that form AAPICUC follow the traditional washed process carried out in Huehuetenango. Picked ripe, depulped that same afternoon, fermented for about 24-48 hours underwater, and sun dried.

This coffee comes from northern Huehuetenango region. The Co-op has 200 members who have been working together for over 10 years to produce fantastic organic coffees. The high altitude, focus on cup quality and the use of reliable milling practices ensures a superior coffee year after year.