🇬🇹 GUATEMALA COFFEE
Experience Guatemala's volcanic terroir. Guatemalan coffees offer remarkable complexity with rich chocolate notes, subtle spice, and bright fruit acidity - a testament to the country's ideal high-altitude growing conditions.
About Guatemala Coffee
Guatemala produces some of Central America's most distinguished coffees, with beans grown in the shadow of volcanoes at elevations up to 2,000 meters. The combination of volcanic soil, distinct microclimates, and centuries of coffee-growing expertise creates coffees of exceptional complexity and depth.
Coffee History in Guatemala
Coffee was introduced to Guatemala in the mid-18th century and quickly became the country's most important export crop. The Antigua region, established as a coffee-growing area in the 1850s, remains one of the world's most prestigious coffee origins. Today, Guatemala recognizes eight distinct coffee-growing regions, each with unique characteristics.
Flavor Profile
Guatemalan coffee is celebrated for its full body and complex flavor profile. Expect rich chocolate notes balanced with subtle spice, often complemented by bright fruit acidity and a smooth, satisfying finish. The volcanic soil contributes mineral notes that add depth and character.
Growing Regions
The eight recognized coffee regions include Antigua (famous for its refined, balanced cups), Huehuetenango (known for fruity, wine-like characteristics), Cobán (producing delicate, refined coffees), and Atitlán (offering bright, citrusy profiles). Each region's unique microclimate creates distinct flavor characteristics.
Our Guatemala Coffees
Frequently Asked Questions About Guatemala Coffee
What makes Guatemalan coffee special?
Guatemalan coffee's distinctiveness comes from its volcanic terroir and high-altitude growing conditions. The mineral-rich volcanic soil, combined with elevations between 1,300-2,000 meters, creates beans with exceptional complexity - rich chocolate notes balanced with bright acidity and subtle spice.
What does Guatemalan coffee taste like?
Guatemalan coffee typically features a full body with prominent chocolate notes (dark chocolate is common), subtle spice undertones, and bright fruit acidity. The finish is often clean and satisfying. Coffees from different regions vary - Antigua tends toward refined balance, while Huehuetenango offers more fruity complexity.
Is Guatemalan coffee acidic?
Guatemalan coffee has moderate to bright acidity, which adds liveliness and complexity to the cup. This acidity is well-balanced by the coffee's full body and chocolate sweetness, so it's perceived as pleasant brightness rather than sourness. If you prefer lower acidity, try a darker roast or cold brew.