Guatemala
Volcanic soils, eight distinct regions. Expect cocoa, brown sugar, and bright citrus.
Guatemala has eight defined coffee regions, each with its own microclimate driven by altitude, rainfall, and volcanic soil. Antigua, Atitlán, and Huehuetenango are the most famous.
The signature Guatemalan profile is cocoa, brown sugar, and bright citrus acidity — a balance that makes Guatemalan coffee excellent both as filter and as espresso. Bourbon and Caturra are the dominant varieties.
Huehuetenango coffees, grown at extreme altitudes, can be intensely floral and bright — closer to Ethiopia than to your average Latin American coffee. Antigua coffees are more chocolatey and balanced.
30 coffees in the catalog →