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CAFE SOL MAYA
Our objective within the roasted and ground coffee market is: To position our product within
the best coffees commercialized from Guatemala. We are fortunate to be in one of the countries producing
the best quality of coffee in the world.
In order to maintain top quality for each delivery, we are constantly testing our raw materials
in a cupping laboratory, and then continue testing with a conventional coffee machine,
so that we can ensure the quality of the product before it is processed and packaged.
Our raw material is export quality coffee of the highest standard, and which is frequently purchased
by roasters from Japan, Switzerland, Belgium and Italy. We have over ten years
of experience in coffee cupping and tasting, including both testing with roasters and importers, and coffee internet auctions.
Our product if offered in one pound packages at a price of Us$ 5.00.
We hope our product meets your expectations and that we will be able to assist you in the future.
1- SOL MAYA COFFEE is harvested at over 1,500 metres above sea level, classifying it as SHB
(Strictly Hard Bean). Within coffee commercialization, coffees are classified by altitude, starting with EPW
(Extra Prime Wash), which is grown at below 900 metres above sea level, HB (Hard Bean), which is grown
at between 900 and 1,500 metres, and SHB, which is grown at 1,500 metres and above.
2- Coffee can be classified by the preparation of green coffee beans; there is the American Preparation and
the European Preparation. This standard is used to determine the quantity of defects of an
export coffee. The American Preparation has a defect count of approximately 23 in 350 grams of
green coffee beans. The European has a count of up to 8 secondary defects in 350 grams.
Defects are classified as primary or secondary; primary defects have a direct effect on the
cup of coffee, and as such are not permitted within exports to Europe. SOL MAYA COFFEE
is based on the preparation for European export.
3- Guatemalan coffee is also classified as washed Arabica, as is Costa Rican and Colombian coffee.
Brazilian and Vietnamese coffees are classified as natural. The difference between “washed” and “natural” coffees is the method used during processing on the coffee plantations: natural coffee
is cut from the tree (ripe cherries) and dried by the sun or by machine, to later be threshed
(removing of the outer skin) and exported. Washed coffee is cut from the tree (ripe berries) and the pulp
is removed. It is then placed in fermentation tanks (in order to remove the mucilage from the bean),
and is
then washed by machine or in channels with water, to later be dried in the sun or by machine. The latter
is more time consuming than the first and requires much care, as the coffee bean could be damaged in
any part of the process. As such, washed coffees are more expensively
priced than natural coffees from Brazil.
IT SHOULD BE NOTED THAT DURING OUR CUPPING PROCESS ANY DIFFERENCES THAT COULD OCCUR IN
THESE PROCESSES ARE DETECETED. THIS IS WHY WE MUST CARRY OUT TASTING OF THE PRIME
MATERIAL, TO ENSURE THERE ARE NO PROBLEMS WITH THE QUALITY OF THE FINISHED PRODUCT.
4. In order to secure a superior cup of coffee, we must try many different coffees from different
parts of Guatemala. Because of the altitude at which the coffee is grown, our coffee is aromatic,
acidic and full-bodied, so it must be balanced to assure an enjoyable coffee.
5. We must take into account that when coffee is roasted, an oxidization process begins.
As such,
it is recommended that coffee be used within three months after roasting; after which the flavour of brewed coffee may vary.
Savouring Coffee
Acidity, aroma and body form a coffee’s flavour.
As with wine, learning coffee tasting can be an endless journey. Drinking coffee is not just a about swallowing; four factors which appeal to the pleasure of good taste should be taken into account.
Acidity
Acidity is a desirable characteristic in coffee, but which should never be confused with sourness.
Acidity is experienced in the dryness the liquid produces on the edges of the tongue and in the
back part of the roof of the mouth. Acidity produces a marked taste, both vibrant and individual.
Without enough acidity, coffee tends to be flat.
Aroma
Aroma’s charms are difficult to separate from those of taste. With out it though, we can only perceive four
tastes (sweet, sour, salty and bitter). With it, the palate gains great variety and many nuances.
The game of smells includes a great many aromas… ashy, smoky, chemical, medicinal, chocolaty,
caramelly, malty, bready, earthy, sweet, salty, bitter…
Body
Body refers to the sensation a coffee gives in the mouth, to the viscosity, weight and thickness
with which it is perceived on the tongue. This characteristic is related to the oils and substances extracted
during the treatment of the bean.
In General, coffees from Asia tend to have more body than those from South and Central America.
A good trick to measure the body of different coffees is to add the same amount of milk to each one.
When diluted, brews with more body maintain more of their flavour than others.
Flavour
The acidity, aroma and body form the taste of a coffee. It is the relationship between these three factors
which determines if a coffee is more or less pleasing. There are three typical characteristics
of taste: richness, complexity and balance.
Bright, dry, caramelly, chocolaty, delicate, earthy, fragrant, fruity, mature, sweet, winey, wild,
almondy, and spicy: all these terms are appropriate for referring to what is desirable in a coffee.
Bitter, dead, dirty, flat, oily, soft, sour, thin, hard, muddy, rancid, rough, gummy and acrid:
none of these speak well about a cup of coffee.
