Guatemala Coffee Beans

Guatemala has one of the longest and most developed specialty coffee traditions in Central America. The country's geography is defined by a chain of volcanoes running through the highlands, and the combination of rich volcanic soils, high altitude, and significant variation in microclimate between regions creates conditions for coffees with real complexity and structure. The most recognised growing regions include Antigua, where the volcanic soil and stable climate produce clean, full-bodied lots; Huehuetenango in the far northwest, one of the highest and most remote growing areas in the country, known for bright acidity and fruit-forward cups; and Acatenango, Atitlán, and Cobán, each with their own distinct character shaped by elevation, rainfall, and soil composition.

Guatemalan specialty coffee typically sits in the fuller, more complex end of the Central American spectrum. Washed processing is traditional and predominates, producing cups with clear structure, brown sugar sweetness, and layered acidity. Natural and honey lots are increasingly available from farms willing to invest in extended drying infrastructure, and the country's varietal diversity, spanning Bourbon, Caturra, Pacamara, and various heirloom selections, gives individual lots a wide range of expression within that broader regional character.

Browse: Latin American coffees · Bourbon · Caturra · All single origins