Guatemala

Specialty Coffee Nourished by Volcanoes

Guatemala has more than thirty volcanoes, countless microclimates and fertile volcanic-ash soils, making flavor differences between regions striking. Coffee became the country's most important export in the mid-to-late 19th century, and Guatemala remains one of Central America's most important specialty origins.

Eight Regions

Guatemala's national coffee association, Anacafé, divides the country into eight main regions, each with a distinct terroir:

Antigua

Ringed by the Agua, Fuego and Acatenango volcanoes — the most famous region. Water-retaining volcanic soils and cool nights produce elegant cups with chocolate, spice and a hint of smoke.

Huehuetenango

A non-volcanic highland in the northwest near Mexico. Dry, hot winds from Mexico let coffee grow above 2,000 m without frost, giving very bright cups with intense fruit and wine-like acidity.

Atitlán

Surrounding Lake Atitlán, with fertile volcanic soils and a lake-moderated climate, producing full-bodied, very sweet coffees.

Acatenango

Near an active volcano whose ash continually replenishes soil minerals, producing sweet cups with red fruit.

Cobán

A rainforest climate with heavy rainfall and humidity, giving mild cups with fruit and winey notes.

Nuevo Oriente

An eastern region near Honduras with metamorphic soils, producing balanced, chocolatey coffees.

San Marcos

The warmest and rainiest region, with early flowering and floral, bright cups.

Fraijanes

A plateau near the capital with pumice soils from volcanic activity, producing bright, clean coffees.

Processing Methods

• Washed: the dominant method, emphasizing balance and clarity
• Natural and honey: increasingly tried by specialty farms

Common Varieties

Bourbon, Caturra and Catuaí dominate; Huehuetenango and other regions also keep many older varieties and some Geisha.

Flavor Profile

• Smoky chocolate and cocoa
• Florals and citrus
• Caramel sweetness
• Spice (cinnamon, clove)
• Medium to full body

Brewing Tips

Chocolate-driven lots from Antigua work well as medium-roast espresso or French press; bright lots from Huehuetenango suit medium-light pour-over at 91–94°C. The harvest runs roughly from December to March.