Organic beans and ethical aromas: Small-scale coffee production in Guatemala

In this thesis the experiences of small-scale Guatemalan coffee farmers and those who work with them are examined. The focus is on farmers who are transferring to organic coffee production and/or entering into the fair trade market. The thesis is based on four months of field research in Guatemala, during which time open-ended interviews were conducted with a number of producers and other people working in the coffee industry. After exploring the existing literature on Guatemala's coffee history, organic production, and the fair trade market, the experiences of community members of Hierba Buena, Zacapa are detailed. This is followed by an examination of other experiences across Western Guatemala.;Converting to organic production is neither an easy nor a rapid process. In Hierba Buena most producers are seriously considering reverting from organic to conventional production. However, organic production can be of benefit to small-scale farmers, as was the case in some communities studied in other parts of Guatemala. Organic producers can receive higher prices for their products while improving the health of their land and families. Most people who work with growers believe that organic coffee is best suited to small-scale producers, despite a seemingly endless array of difficulties. While some producers had positive experiences with the fair trade market, organic production appears to be more sustainable and beneficial for the producer. The role of women in coffee production is also examined. Although women are not usually described as being an integral part of coffee production, they in fact form an indispensable, albeit "invisible" force. The labour that women perform is discussed and illustrated by the exploration of the few women's stories that were recorded.