Locations to buy "Fresh Roasted Coffee"
Ashery Country Store 8922 Rt 241 Fredericksburg, OH
Hilltop Market, Benner Rd. Rittman, OH
Mt. Hope Country Health Store, Rt 241 Mt. Hope, OH
Red Tomato Market, St Rt. 250 Mt. Eaton, OH
** We roast for private label stores too.
Guatemala coffee for its outstanding flavor & taste, setting it apart from other countries!
Purchase direct by e-mail at Wendell@schlonegerscoffee.com
Purchase direct by e-mail at Wendell@schlonegerscoffee.com
This photo of Lake Atitlan was taken by me during a visit with my family. You see them ready to board a small boat to cross the lake.
Huehuetenango, Guatemala coffee is comprised of the harvests of many small producers. These harvests range in growing altitude from 1,500 - 1,700 masl and are comprised of Bourbon, Caturra, and Catuai varieties. The coffees are sun dried on patios, as well as by mechanical dryer.
Of the three non-volcanic regions, Huehuetenango is the highest and driest under cultivation. This area is one of the best regions in Guatemala for coffee production. Huehuetenango, is at the foot of the Cuchumatanes, the highest non-volcanic mountain range in Central America. There are currents of hot air that sweep up from Mexico’s Tehuantepec plain that cross paths with cool air descending from the Cuchumatanes Mountains. This region is thus protected from frost, allowing the coffee to be cultivated up to 2,000 meters. Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has an almost unlimited number of rivers and streams, so a mill can be located just about anywhere. This region has ideal geographic conditions for the cultivation of great quality coffee.
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Colombia Coffee
Dense clouds form from the Pacific releasing heavy rainfall on the west-facing slopes of the Cordillera Occidental. They glide over the Cauca valley, and are squeezed again as they ascend the Central Cordillera. The process happens a third time with the Cordillera Oriental where Pacific moisture mixes with moist streams from the Amazon. Coffee grows on all three ranges throughout Colombia, ranging in altitude from 4,000 to over 6,000 feet and with a hefty yearly rainfall averaging 80 inches or more. Colombia’s proximity to the equator results in two coffee harvest seasons per year a main one, in which the best qualities are produced, and a minor one, referred to as the “mitaca.” The main harvest occurs April to July for some regions and during September to December in others.
For over one hundred years Colombia has been one of the world’s largest producers of coffee, often ranking second and providing approximately 10% of the world’ supply, all higher quality Arabica. The northern coffee regions such as Antioquia, Bucaramanga and Medellin are today dominated by large relatively efficient farms producing very good commercial qualities, while more Southern states, such as Huila, Cauca, Tolima and Nariño, are composed nearly entirely of very small farmers. Just about all of Colombia’s coffee is sold by grade (size beans and number of defects) and, for more upscale markets, by region.
Most small farmers have well under 10 acres of land, many only 2 or 3 acres. Each farm, no matter how small, produces finished green coffee ready to be sorted and exported. Their outputs, for obvious economic reasons, have always been lumped together to produce large easily exportable lots. There has been no incentive to produce more than what is acceptable. This has led to generally good commercial qualities lacking standouts. Cupping micro-lots consisting of as little as 100 lbs. and selecting the very best for which it pays prices to the farmers at far higher rates than Fair Trade and on a rising scale based strictly on quality. Find farmers who are naturally inclined craftsmen are also naturally committed towards ecological farming. It really is in the cup!
Colombian coffees are generally lively, mild yet distinctly flavored with notes of honey, tropical fruits and molasses. Colombia has huge potential for the emerging single origin quality market.
Dense clouds form from the Pacific releasing heavy rainfall on the west-facing slopes of the Cordillera Occidental. They glide over the Cauca valley, and are squeezed again as they ascend the Central Cordillera. The process happens a third time with the Cordillera Oriental where Pacific moisture mixes with moist streams from the Amazon. Coffee grows on all three ranges throughout Colombia, ranging in altitude from 4,000 to over 6,000 feet and with a hefty yearly rainfall averaging 80 inches or more. Colombia’s proximity to the equator results in two coffee harvest seasons per year a main one, in which the best qualities are produced, and a minor one, referred to as the “mitaca.” The main harvest occurs April to July for some regions and during September to December in others.
For over one hundred years Colombia has been one of the world’s largest producers of coffee, often ranking second and providing approximately 10% of the world’ supply, all higher quality Arabica. The northern coffee regions such as Antioquia, Bucaramanga and Medellin are today dominated by large relatively efficient farms producing very good commercial qualities, while more Southern states, such as Huila, Cauca, Tolima and Nariño, are composed nearly entirely of very small farmers. Just about all of Colombia’s coffee is sold by grade (size beans and number of defects) and, for more upscale markets, by region.
Most small farmers have well under 10 acres of land, many only 2 or 3 acres. Each farm, no matter how small, produces finished green coffee ready to be sorted and exported. Their outputs, for obvious economic reasons, have always been lumped together to produce large easily exportable lots. There has been no incentive to produce more than what is acceptable. This has led to generally good commercial qualities lacking standouts. Cupping micro-lots consisting of as little as 100 lbs. and selecting the very best for which it pays prices to the farmers at far higher rates than Fair Trade and on a rising scale based strictly on quality. Find farmers who are naturally inclined craftsmen are also naturally committed towards ecological farming. It really is in the cup!
Colombian coffees are generally lively, mild yet distinctly flavored with notes of honey, tropical fruits and molasses. Colombia has huge potential for the emerging single origin quality market.