Guatemala

• Growing Altitude: 1,200 - 1,700 meters above sea level
• Arabica Variety: Bourbon, Typica, Catuai, Caturra
• Harvest Period: December - April
• Milling Process: Washed, Sun-dried
• Aroma: Floral, Citrus
• Flavor: Chocolate, Sweet, Nutty (slight)
• Body: Full, Round
• Acidity: Bright, Pleasant

Guatemala is an inherently mountainous region, and its crops benefit from being grown year-round on steep slopes and at high altitudes. Guatemala also has as many as 300 micro climates, all of which offer unique growing conditions which affect the development of crops produced.

The country also enjoys almost constant rainfall, meaning the fruits are never wanting for water. Add to that mineral rich soils, the result of regular volcanic activity, and you have optimal conditions for growing some of the world’s best coffee.

Coffee is grown in 20 of Guatemala’s 22 departments. Currently there are over 270,000 hectares of land dedicated to coffee production.

Regions of Guatemala

Antigua coffee has a light to medium body, a medium acidity, and spicy, velvety flavor that is often extremely rich. These coffees are well-known for keeping their flavors across all roasts, even well into espresso.

Huehuetenango beans have a light, somewhat buttery body, a floral aroma and a clean, pleasant finish that lingers on the palate.

Grown in north-central Guatemala, Coban coffee exhibits a number of qualities found in all good Central American coffees. These include a medium to full body, a light fruity acidity as well as a rich flavor with hints of spice. For the coffee fan who likes wine as well as roasts, the lingering winey notes are definitely enticing.