Guatemalan Coffee

Steam rising from a cup of coffee on a saucer with coffee beans scattered around on a wooden table.

Throughout history, many have described Guatemala's coffees as unique. The country's more than 300 microclimates, provided by its valleys, lakes, volcanoes, the rich mineral wealth of its soils, its proximity to the Pacific and Atlantic Oceans, its pattern of consistent rainfall throughout the year, and the altitude of its coffee plantations, undoubtedly ensure unbeatable characteristics for coffee cultivation.

Guatemalan coffee plants bloom once a year, during the months of March, April, or May, depending on the elevation and rainfall regime of the particular region. The flowering process takes between two and three days, during this time the coffee plants take on the appearance of a snow-covered field. Each flower will give birth to a fruit containing two seeds or coffee beans. Between the months of June and October, the coffee plants are filled with green fruits that gradually grow to their normal size.

Guatemalan coffee is handpicked to select the appropriate fruit, which should not be green nor overly ripe. The typical processing involves a first wet milling, followed by sun drying and dry milling, in which machines convert the parchment bean into gold beans, ready to be shipped to roasters.

 

What are the different Guatemalan coffee regions?

  1. Antigua: this is the region considered the birthplace of Guatemala's coffee. Antigua produces an elegant, well-balanced cup with an exquisite aroma and particularly sweet flavor. The delicious taste of the coffee is due to the rich volcanic soil of the area, cool nights, and abundant sunshine.
  2. Acatenango Valley: coffee from this region has a marked acidity, a balanced body, a fragrant aroma, and a clean lingering finish.
  3. Traditional Atitlan: this coffeeis described as full-bodied with a bright citrus acidity.
  4. Fraijanes Plateau: produces a bright cup of Joe with a defined body. The acidity is evident in the taste.
  5. Nuevo Oriente: is well-balanced and full-bodied with distinct chocolate flavors.
  6. Coban Rainforest: have distinct deep syrupy flavor profiles that are less acidic than those grown in the volcanic regions.
  7. Huehuetenango Highlands: tends to be more acidic and fruit-forward, with wine notes and a full body.
  8. San Marcos: tend to be floral and delicate with a pronounced acidity.
     

Have fun trying all the regions, as they can have very different flavors from each other.