Guatemalan Coffee
The Volcanic Heart of Central America.
An Eruption Of Flavor
Located just south of Mexico, Guatemalan coffees are among our our favorite Central American coffees. Nearly year-round rain, mountainous slopes and volcanic, mineral-rich soil allows coffees to develop into incredible flavors, smooth body, mild acidity and mouth-watering aromas. Like Hawaii, Guatemala’s topography and climate includes hundreds of micro-climates in its coffee growing regions, allowing for a wide variety of flavor profiles. It is certainly no wonder that Guatemala is the tenth top coffee producer in the world and among the most desired.
Guatemalan coffees flavor notes differ by its main coffee growing regions, but generally the coffees have a buttery smooth and light mouthfeel with delicately balanced acidity. Guatemalan farms only used the washed process given the constant rain, which tampers down any overly bright or acidic tones. The coffee tends to develop more fruit-forward flavors given the higher altitudes when compared to other Central American coffees with a brightness that doesn’t overwhelm.
Used both in blends and single origin offerings, Guatemala is truly a gem of Central America. We’re big fans and encourage you to explore our offerings in various roast profiles.
our Guatemalan Coffees
An Eruption of Flavor.
Guatemalan coffee regions
Antigua is Guatemala’s most famous growing region, perched in a valley surrounded by three volcanoes – Agua, Fuego, and Acatenango. Fuego is still active and periodically covers nutrient rich volcanic ash over already Antigua’s fertile mountainside. The region makes for some of Guatemala’s best coffee with a light to medium body, a delicate acidity, and notes of chocolate, fruit and wine.
Acatenango is grown on steep mountainous slopes up to 6,000 ft above sea level in the mountain shade from the active Fuego volcano.
Huehuetenango is one of Guatemala’s three non-volcanic regions, growing at the highest elevations in with a warm climate. Beans have a light, somewhat buttery body, a floral aroma and a clean, pleasant finish that lingers on the palate.
Coban coffee also grows in high altitudes, but in a rainforest which provides near constant rain and shade for coffee to develop, producing a medium to full body, a light fruity acidity as well as a rich flavor with hints of spice and fine wine.
Oriente (or sometimes Nuevo Oriente) is made up of small towns and local farmers, on the other side of the Fuego volcano. At altitudes ranging from 4,300 to 5,000 feet, the coffee produces a distinct and pleasant acidity.
San Marcos is the wettest and warmest coffee growing region in Guatemala, allowing for a very unique coffee profile with delicate floral notes in its aroma and taste and a recognizable acidity.
Atitlan, nestled in between Guatemalan’s three volcanoes, grows at various altitudes above 4,000 feet and is known for its fuller body, spicy or floral acidity (though not overwhelming) and rich, aromatic flavor.