GUATEMALAN COFFEE REGIONS PROFILE NO. 5: FRAIJANES

It's often a big surprise to find such excellent coffee in the mountains that surround Guatemala City. The Region of Fraijanes is a vast extension of old forests, rough land, and peaceful people.
By. Josué Morales

View of the drying patio at Finca San Jorge in Palencia. Considered part of the Fraijanes Plateu.
Photo by Josué Morales.

Guatemalan Coffee Profile: Fraijanes SHB

Coffee from this region is characterized for being one of the most intense from all of Guatemala. Although this region is so vast that the idea that all the coffee produced here can have a common denomination is a misconception from many points of view. The classification of this region was done so based on the geographical location and the high altitudes of the mountain range that surrounds Guatemala City from north to south-west, rather than by a specific criteria of cupping characteristics. 

Under the criteria of specific cupping characteristics common to each area, common altitudes, microclimate variations, and major geographical influences, the whole of the Fraijanes region should be divided into four micro-regions that are as follows:

Guatemalan Coffee Regions: Fraijanes.
Images by Google. 

1. Amatitlán. Constituted by the area that surrounds and is part of the Amatitlán Lake Valley. Subject to less precipitation each year than the rest of the region, this area also has a more direct influence from the strong winds of the Lake and the activity from the Pacaya Volcano. Cup Characteristics are defined by a well rounded cup with persistent acidity that is mellow in contrast to its deep and sweet grape fruit and citric flavors. It has a rich buttery complexion that finishes off with a spectacular caramel aftertaste. 

2. Fraijanes. The area that gives the name for the regions comes from the jurisdiction of the Fraijanes County which is a hard terrain situated on a high plateau that is affected by constant winds, heavy rains, and even frost during the cold season in Guatemala. Cup Characteristics proper to this micro-region are a clean, bright, and strong cup with crisp acidity that gives way to an apricot, blueberry and toffee-nut flavor. It lingers a long and tasteful aftertaste. 

Guatemalan Coffee Regions. Sunrise at Finca San Gerardo in Lake Amatitlán; considered part of the Fraijanes Region. Photo by. Iván Castro.

Guatemalan Coffee cherrys ripe and ready to be harvested.
Photo by Iván Castro.

3. Mataquescuintla. Placed right at the border between the New Oriente Region and Fraijanes, this coffee can be said to have the better part of both. Cup Characteristic: rich and flavorful it denotes a great strength in the cup that has to be carefully tended at darker roasts to prevent bitter tones. Its flavor is bittersweet complicated by both sweet oranges and milk chocolate. 

4. Palencia. Last but not least this part of the region is at the northern part of Guatemala City, it covers up an area that receives just the right amount of rain each year and plenty of sunny days. Its rough terrain garnishes an ideal amount of moisture that allows slow development in the bean, thus making its Cup Characteristic a complicated blend between wild honey and caramel notes. Chocolate is present through all of its roasting stages, and finishes up with dry fruit flavors. 

Profilve variations may be one of the greatest asset of the Fraijanes Region, allowing for multiple flavors and unique treasures that are yet to be discovered.