Coffee Break in Atitlan, Guatemala

The Land of Perpetual Spring
Atitlan, Guatemala
Part 2

by Martha Hollis
Golf Clubs, Golf Resorts, Golf Courses

Association, promotes seven different microclimate Guatemalan coffees: Antigua Classic, Traditional Atitlán, Rainforest Coban, Fraijanes Plateau, Highland Huehue, Volcanic San Marcos, and New Orient (eastern region of country).

The Atitlán bean, purportedly the strongest of the seven, has a slightly floral background and, according to Anacafé "full bodied and has marked acidity which initially is very pronounced."

The coffee cognoscenti making this recipe for Atitlán Coffee Flan (inspired by the restaurant in Posada de Don Rodrigo, Panajachel on Lake Atitlán) will pour steaming cups of the full-bodied brew marketed with the legacy of the Atitlán volcanic soils and humid forests.

Take your coffee Guatemalan style, very strongly brewed cut with warm milk.

For the flan, a dash of cardamom adds an incredible, tropical taste variation. In addition to coffee beans another export crop is cardamom, a member of the ginger family grown in tropical areas. The very pungent spice with about 18 seeds to the pea-sized pod is used in Scandinavian baking as well as in many Middle Eastern foods. As the essential oils of cardamom dissipate quickly, grind pods or seeds just before using.

Atitlán Guatemalan Coffee Flan

Caramelizing sugar should be carefully done in a heavy pan. Once the sugar starts to melt and turn amber, the process goes quickly, so forget multi-tasking. Pay attention as the temperature of the sugar is hotter than Guatemala’s Mayan region.

• ½ cup sugar
• 4 eggs
• 1/3 cup sugar1 ½ cups milk
• ½ teaspoon vanilla
• dash of ground cardamom, optional
• 1 cup strongly brewed Guatemalan coffee
• 6 roasted Atitlán coffee beans, garnish

In a heavy small-sized saucepan heat sugar, constantly swirling pan until it becomes golden amber. Pour into six 6 oz. individual ramekins or custard dishes rotating cups to spread the caramelized sugar evenly. Whisk together eggs, 1/3 cup sugar, milk, vanilla and cardamom. Whisk in freshly brewed hot coffee. Pour mixture on top of caramel in individual dishes. Place filled dishes in a large pan or turkey roaster. Fill with hot water reaching half way up each cup. Bake at 350° F for 45 minutes or until the custard is set. It will be wiggly. Refrigerate several hours. To unmold dip each dish quickly into hot water. With a knife loosen the edges of custard then invert on a dessert plate. Garnish each with a roasted coffee bean.

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Images 1-4 ©1999 Anthony Scaggs/SearchWrite

Flan Image ©1999 Martha Hollis/SearchWrite

All of the images, except for the flan were shot by Anthony Scaggs/SearchWrite. Some of these are available from INGUAT, but we (SearchWrite) have the copyrights. The flan was styled and shot by Martha Hollis/SearchWrite exclusively for Tropi-Ties.

Sidebar Information

INGUAT, Guatemala Tourist Commission, http://www.guatemala.travel.com.gt or 888-INGUAT1

Grupo TACA flies from North American gateway cities of San Francisco, Los Angeles, Houston, Dallas, New Orleans, Orlando, Miami, Washington, DC, New York and Toronto to all major Central American cities. http://www.grupotaca.com

Grupo TACA’s Destinos Vacations offer incredibly valued destination packages consisting of air, accommodations and tours of the Atitlán Lake region. 888-337-8501.

Anacafé, the Guatemalan Coffee Association in Guatemala City can be contacted at promotion@guatemalancoffees.com