VarietieS

For those who wonder when did coffee arrive in Guatemala, it happened in the mid-1700s. And it is known that Typica and Bourbon, the first varieties to land, are like the grandfathers of most of the traditional ones in the country.

At La Hermosa, we have decided to produce some of the top-performing traditional varieties as well as a selection of thE trendy Geisha and Pacamara.

Take a lOok to what we’ve got!

Typica

One of our renown treasures, Typica is also one of the most important varieties from the C. arabica species in the region. It is well-known for its high quality but low yield. It is considered a traditional variety in Guatemala, but due to its low yielding and high susceptibility to major coffee diseases, it has gradually been replaced.

Our favorite processing methods for this variety: red and yellow honey

BEAN SIZE LARGE

YIELD POTENTIAL LOW

STATURE TALL

BOURBON

One of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at highest altitudes. Despite its low yielding, high susceptibility to major coffee diseases and sensitiveness to weather damage when the fruit is ripe, it is wide spread all over the country due to its quality in the cup.

Our favorite processing method for this variety: natural

BEAN SIZE AVERAGE

YIELD POTENTIAL MEDIUM

STATURE TALL

YELLOW BOURBON

A selection from spontaneous mutation of bourbon.

Our favorite processing method for this variety: natural

BEAN SIZE AVERAGE

YIELD POTENTIAL MEDIUM

STATURE TALL

BEAN SIZE LARGE

YIELD POTENTIAL LOW

STATURE TALL

BEAN SIZE AVERAGE

YIELD POTENTIAL MEDIUM

STATURE TALL

BEAN SIZE AVERAGE

YIELD POTENTIAL MEDIUM

STATURE TALL

CATURRA

A natural mutation of Bourbon variety, which has a single-gene mutation that causes the plant to grow smaller. It is a compact plant with good yielding potential. It is considered a traditional variety in Guatemala, and it is wide spread all over the country.

Our favorite processing methods for this variety: washed

BEAN SIZE AVERAGE

YIELD POTENTIAL AVERAGE

STATURE DWARF

CATUAÍ

Bourbon/Typica-related variety that comes from a cross between highly productive Mundo Novo and Caturra. It is a compact plant with high yielding potential. It is considered a traditional variety in Guatemala, and it is wide spread all over the country, accounting for around 20% of the country’s production according to the World Coffee Research.

Our favorite processing methods for this variety: yellow honey

BEAN SIZE AVERAGE

YIELD POTENTIAL AVERAGE

STATURE DWARF

PACAMARA

Bourbon/Typica-related variety, it was originated from a cross between Pacas and Maragogype varieties. Very well known for its high quality and particular flavor notes.

Our favorite processing methods for this variety: washed and natural

BEAN SIZE VERY LARGE

YIELD POTENTIAL AVERAGE

STATURE TALL

BEAN SIZE AVERAGE

YIELD POTENTIAL AVERAGE

STATURE DWARF

BEAN SIZE AVERAGE

YIELD POTENTIAL AVERAGE

STATURE DWARF

BEAN SIZE VERY LARGE

YIELD POTENTIAL AVERAGE

STATURE TALL

GESHA

One of our favorites. The seeds that originated our plantation were brought from Panama. Gesha is very well known for its high quality and particular floral notes in fragrance, aroma, and flavor.

Our favorite processing methods for this variety: washed and natural

BEAN SIZE AVERAGE

YIELD POTENTIAL MEDIUM

STATURE TALL

Meet Gesha Forest