July 9, 2021

Coffee from Guatemala

Coffee Countries
Guatemala coffee farmer illustration

Strong flavour

Guatemalan beans are among some of the strongest in flavour yet smooth enough for even an amateur’s palate. They come with different levels of acidity depending on what you prefer. However Guatemalans pride themselves as having one that suits every taste bud! The coffee in Guatemala is grown at an altitude of over 5,000 feet and has robust flavour. The unique growing region with a mild subtropical climate combined with nutrient-rich volcanic soil creates the perfect environment for producing some delicious coffee.

Growing regions

Guatemala offers eight different regions which have been growing coffee since Spanish colonisation began back in 1527


Antigua Coffee is the most famous coffee beans in Guatemala, and are prized for their rich flavour. The climate of Antigua contributes to its high quality taste, making it a favourite among many Guatemalan residents. The fertile soil in the Antigua region is rich and full of nutrients due to minerals left behind from past eruptions. The active Fuego volcano continues to dump these mineral deposits today, keeping it a fruitful place for farming coffee beans that are famous all over the world.


In high altitudes such as those found near Mt Fuego's volcanic soils that nourish volcanically enriched soil here in Acatenago - 2 kilometres up from sea level to be exact – coffee plants grow thick forests among which we find some unique flavours for our favourite beverage’s profile: dry air combined with cool breezes off the pacific ocean give these coffees their distinctive flavour profiles whereas its close proximity to land helps protect it against disease or pests so common at lower elevations too


The volcanic soil in the Atitlán region produces a cup of coffee with citrusy notes and full body. The nearby Lake, volcanoes, and other geographical features make this area notable for its excellent beans.The beans of the Atitlán region are some of the best in Guatemala, and this is thanks to its rich soil. The volcanic slopes provide it with minerals which yield a full-bodied coffee with citrusy notes.


Cobán's weather is a far stretch from other sunny volcanic regions. Here, coffee beans are cultivated in soil consisting of clay and limestone amid rain that falls all year round. The subtropical region produces more balanced medium-bodied coffees with less acidic flavours than its peers elsewhere on the globe, which can be attributed to Coban's humid climate where it rains all year long.


The Fraijanes Coffee Plantation benefits from an abundance of nutrients due to volcanoes activity nearby- helping make them one great Guatemalan farm that produces remarkable coffee beans! The combination of 4500 feet elevation and significant rainfall results in rich because there are several opportunities for waterlogged soils to dry before they have time to develop unpleasant flavours from decomposing plant matter.


The Huehuetenango region of Guatemala is famed for its distinct coffee beans. The high altitude and dryness lend an earthy flavour to the plant, which makes it a speciality in Guatemalan cuisine. A full-bodied flavour with high acidity characterises these unique beans that are grown at over 2500 meters above sea level! The high elevation of the region, coupled with warm air from nearby mountains is what keeps this area free of frost. 

Nuevo Oriente

Coffees from the Nuevo Oriente are widely known for their unique and flavourful taste.The region's climate is wet, cloudy, and mineral-rich all year long which creates a perfect environment to grow coffee beans that produce an acidic yet balanced beverage with a strong aroma.

San Marcos

The coffee that often gets the most attention, is grown in one of Guatemala's hottest regions. It also tends to get more rain than anywhere else. In SanMarcos alone you can expect upwards of five meters drop each year. To help avoid getting caught up with unexpected rains, producers here implement what they call "pre-dry" technique which entails drying the coffee beans in the sun before drying them in a Guardiola dryer.