For over 150 years, Guatemala has been producing coffees of excellent quality. There are over sixty five thousand coffee growers, of which 95% are small growers.
Guatemala’s distinct microclimates and high quality processing methods make its coffee of the highest standards. All of Guatemala’s coffee is hand picked and the abundant water supply allows for it to be washed in a wet mill. The various microclimates and the altitude diversity produce unique cup characteristics in every coffee region. Guatemala recognizes 8 coffee producing regions and classifies them into a typical cup profile for that region.
Please find a list of the best coffees of each region on your right hand side
All of Guatemala’s coffee is processed by the fully washed method. Water is a key asset in this process; it is used to wash, select and ferment the beans. Guatemala is blessed with many rivers and springs used for this process to give the coffee a clean and even quality.
Guatemala is blessed with abundant and predictable rainfall in the coffee regions.
The various micro-climates in Guatemala help develop different qualities and flavors in the coffees. Eight regions have been identified from the almost unlimited combination of temperature, altitude, rainfall and soils.
Hand picking the coffee allows the cherries to be picked at the optimum point of maturity. Top quality harvesting methods combined with traditional methods of processing, which require skill and precision dictate the fermentation process and the humidity levels. All coffee is hand selected by skillful and fast hands for the green coffee to be shipped in its best state.
The best coffees are cultivated in soils with many minerals, either volcanic or from limestone deposits. These soils are rich in organic matter, ideal for producing excellent coffees. Guatemala has many mountain ranges and volcanoes, where coffee is cultivated at 4,300- 7,000 feet (1,300-2,200mts). The higher the altitude, the more pronounced the aroma, acidity and more balanced the cup.