Origins: Guatemala

Guatemala's name comes from the ancient Nahuatl language, meaning "place of many trees." It's fitting, then, that this verdant Central American country has become one of the world’s most beloved coffee Origins. With soaring mountains reaching more than 4,000 meters above sea level, Guatemala's highlands are well suited for producing Arabica coffee with a broad range of flavors.

Average production
3.5 MM
bags
Planted area
350,000
hectares
Producers
100,000
Average farm size
3-4
hectares
Altitude
650-2,000
meters ASL
Harvest
Sept-April
Our Specialty Coffees

84.75

REGION: Cubulco

ELEVATION: 1,600 to 1,800 meters ASL

VARIETY: Catuai, Caturra, Pache, Bourbon, Sarchimor

PROCESSING: Fully washed, naturally fermented, sun dried

FLAVOR: Mango, toffee, almond butter

BODY: Delicate

ACIDITY: Balanced

85.75

REGION: Huehuetenango

ELEVATION: 1,500 to 2,000 meters ASL

VARIETY: Caturra, Bourbon, Catuai, Typica, Pacamara

PROCESSING: Depulped, naturally fermented, fully washed, sun dried

FLAVOR: Cinnamon, deep rose, burnt sugar

BODY: Clean

ACIDITY: Mild

85.5

REGION: San Antonio

ELEVATION: 1,500 to 1,800 meters ASL

VARIETY: Bourbon, Caturra, Pache

PROCESSING: Fully washed, naturally fermented, sun-dried

FLAVOR: Orange liquor, milk chocolate, walnut

BODY: Clean

ACIDITY: Balanced

Our Micro-lot Selections
Each micro-lot selected from this year’s crop in Guatemala represents a unique coffee with a unique story—from small holder producers working as a community in the village of Las Navajas to a family farm near the famous Volcán Pacaya that recently built their own wet mill in order to better control quality production. This selection of small lots represents some of the best coffees we tasted this season. Get them while they last.