Guatemalan Coffee History
The Guatemalan coffee industry developed around the 1850s. Small plantations in Amatitlán and Antigua were the first and grew quickly, but lack of widespread knowledge, technology, and labor caused slow growth. Over a decade, growth increased and between 1879 and 1893 exports reached almost 300 million pounds.
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.
The name Huixoc, which means “water spring” in the mam dialect, was given to this beautiful coffee finca by its founder, Jose Olivio Chavez, a coffee exporting & marketing pioneer, in 1940. It is located in the lush mountains of La Democracia, a small town in the Huehuetenango province, in northwestern Guatemala. There are several water springs located on the farm that help provide adequate moisture during the dry season and have also provided the energy to run the coffee mill throughout the years. The region’s rich soil, adequate rainfall and high altitude combine to create favorable conditions for producing an excellent quality coffee.