November – April
Bourbon, Caturra, Catuai, Typica, Maragogype, Pache & Pacamara
Natural, Pulped Natural, Semi-Washed, Fully Washed
Mostly well balanced with medium body. Notes of chocolate and sweet fruits. Unique microclimates are common in Guatemala, so differences between regions are noticeable.
MAIN GROWING REGIONS
Antigua, Acatenango, Atitlan, Coban, Huehuetenango, Faijanes, San Marco
1400 - 2,000 Meters
Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.
Population Involved in Coffee – approx.
Average Farm Size
– 1–50 hectares
Bags Exported Annually
3.4 million bags
Guatemala was once the world’s leading coffee producer from Central America. It has since faced stiffer competition from places like Honduras and El Salvador. With that said, it is still one of the world’s 10 leading coffee producers. Some 125,000 coffee producers contribute to the export of excellent coffee, which contributes to more than a third of the country’s overall agricultural exports.
Guatemala offers the perfect conditions for consistently growing great coffee, with a healthy balance of humidity and moisture. However, its hilly regions also benefit from their own unique microclimates with varying rainfall (like Ethiopia). This results in a plethora of favour variations being produced in a fairly condensed space, in comparison to somewhere like Brazil.
Coffee in Guatemala grows from anywhere between 500-2000 meters above sea level. That means that there are a lot of distinctive flavour profiles on offer! Guatemala exports lots of speciality coffees too. Speciality Guatemalan coffees tend to be very well balanced, with medium mouthfeel and lots of flavour. Look for notes of chocolate and orange.