In Guatemala, harvesting and processing are underway. While traditionally we might see fresh-crop arrivals beginning in March, global logistics delays have us more realistically anticipating May or even June arrivals.
Until then, we have good supplies of current-crop Guatemalan coffees from a variety of regions, and we encourage you to explore and enjoy! Some of our favorites include:
Guatemala Atitlán La Voz Organic
This extraordinary co-op now has two cafes for tourists, and members compete in pour-over competitions. Milk chocolate, green apple, citrus fruits, bright acidity, creamy body.
Guatemala Atitlán AAPOSA Organic
This association of Maya producers follows Agroforestal Organic practices that nod to their fierce stewardship of the land. Caramel, chocolate, tropical fruits, bright acidity, creamy body.
Guatemala Fraijanes SHB EP
Grown by producers in the department of Santa Rosa and processed at the Beneficio San Victor wet mill. Brown sugar, vanilla, citric acidity, medium body.
Guatemala Nuevo Oriente Anacafe SB EP 14
From 10 farmers who deliver ripe cherry on the same day to the Beneficio El Brasilar Camotan wet mill. Chocolate, floral, sweet, citric acidity, smooth body.
Guatemala FECCEG Fairtrade Organic
This secondary co-op represents 12 smaller ones, with 1,943 members in all. It focuses on valued-added agriculture projects that promote food security and gender equity. Orange, cinnamon, caramel, grapes, full body.
Guatemala Santa Rosa SHB A Strictly Hard Bean regional coffee from producers across the valleys of Santa Rosa. Chocolate, caramel, nuts, tropical fruit, bright acidity, creamy body.
Guatemala Santa Rosa Los Alamos
A blend from seven producers on the western edge of Jalapa— six from Mataquescuintla and one from San Pedro Pinula. Brown sugar, milk chocolate, citric acidity, clean and bright.
Guatemala Coffee Kids Huehuetenango
The final bags from the final Coffee Kids project in Huehuetenango, where young producers embraced training and resources to follow their entrepreneurial ambitions. Chocolate, berries, caramel, citrus fruits, bright acidity, creamy body.
Guatemala In Context
Guatemala is the 10th largest coffee producer in the world, with nearly half of its exports destined to the United States. The country’s coffee success is due in part to its distinct and idyllic micro-climates. A mild, subtropical climate, nutrient-rich volcanic soil, consistent temperatures and heavy rainfall create lush growing conditions. Combine this with mountains rising over 4,000 masl, and its eight distinct coffee-growing regions each provide a dream terroir.
Its eight growing regions each tend to be known for particular cup qualities and are worth getting acquainted with:
Antigua: This south-central region is home to some of the oldest coffee estates in Guatemala. High elevations and volcanic soil produce delicate fruit flavors, heavy sweetness, medium acidity and a full body.
Huehuetenango: The limestone soils in Guatemala’s western highlands produce one of the more complex profiles, characterized by lively, often winey, acidity, fruit flavors and a full body.
Acatenango: The high elevations of this volcanic region, paired with fertile forests ,create yet another unique microclimate. Coffee here is known for its articulated aromas, marked acidity, medium body and balance.
Atitlan: Coffee grown on the volcanic slopes surrounding Lake Atitlan creates a highly aromatic cup with bright citric acidity and full body.
Coban: The rainforest in central Guatemala maintains consistent humidity despite its relatively cold temperatures. Coffee grown here in clay-and-limestone soil produce a well-rounded cup with delicate acidity and fruity aromas.
Fraijanes: Another high-altitude plateau with mineral-rich soil from nearby volcanoes, Fraijanes is known for producing coffees with bright acidity, a medium body, and citrus and chocolate flavors.
Nuevo Oriento: Subtropical climates on the eastern edge of Guatemala contribute to generally chocolatey, full-bodied coffees with medium acidity.
San Marcos: This volcanic region in the southwest is Guatemala’s warmest and rainiest region. Coffee here presents delicate, floral aromas, pronounced acidity and a medium body. •
