Guatemala Coffee Beans

Guatemala's geography is built around a chain of volcanoes running through the highlands, and volcanic soil, high altitude, and sharp microclimate variation between regions give the coffee real structure. Antigua's volcanic soil and stable climate produce clean, full-bodied lots. Huehuetenango, in the far northwest, is one of the highest and most remote growing areas in the country, known for bright acidity and fruit-forward cups. Acatenango, Atitlán, and Cobán each carry their own character, shaped by elevation, rainfall, and soil.

Guatemalan coffee sits toward the fuller, structured end of the Central American spectrum. Washed processing is traditional and still dominant, giving cups with clear structure, brown sugar sweetness, and layered acidity. Natural and honey lots are turning up more often now, from farms willing to invest in the extra drying infrastructure. Varietal diversity adds to the range within that character, spanning Bourbon, Caturra, Pacamara, and various heirloom selections.

Browse: Latin American coffees · Bourbon · Caturra · Pacamara · All single origins · Honey process coffee