Los Arroyos

Caramel and brown sugar fragrance. Vanilla and milk chocolate aroma. Full body. Dark chocolate, nutmeg and hazelnuts flavor.

Like many of the Central and South American colonies,
coffee arrived in Guatemala at the end of the 18th
century, but its cultivation only began to take hold in
the 1860s, with the arrival of European immigrants
encouraged by the Guatemalan government to
establish plantations.
Coffee seeds and seedlings were distributed as a
stimulus, as the country’s main export crop (indigo) had
recently failed, leaving the population somewhat
desperate to find an agricultural replacement. By the
end of the 19th century, Guatemala was exporting more
than 140 tons of coffee a year. Up until 2011 it was
among the five largest coffee producers in the world,
only recently surpassed by Honduras.
A large percentage of the Guatemalan population (and
in turn of the coffee sector) identifies with one of the
more than 20 officially recognized indigenous groups.
Most of the farmers are small growers who work
independently of each other or are formally affiliated
with cooperatives.
In 1960, coffee growers created their own guild, which
has since become the Anacafé National Coffee
Institute, acting as a research centre, marketing agent,
and financial institution offering loans and support to
producers in the different regions.