Coffee of Guatemala 

While Guatemala is a relatively small country, it offers some of the most diverse regions you will find anywhere on the globe.  Because of the rich soil, the amount of rainfall, the levels of humidity, great temperatures, and altitude, you will find seven specific types of coffees grown there.  In this article, we will identify those seven regions and discuss the characteristics of the coffee. 

Antigua 

This part of Guatemala is known for producing excellent coffee.  Antigua is located in a valley between three volcanoes.  The climate there is ideal for growing coffee.  For instance, the soil is young, the dry and rainy seasons well defined, temperatures range between 66 and 71 degrees, the altitude is 4,600 to 5,600, and both rainfall and humidity are perfect for outstanding coffee beans.  The characteristics are full and velvety with a fine acidity and energetic aroma.  The beans are harvested from the months of January to March to include Cattura, Catuai, and Bourbon. 

Fraijanes Plateau 

This second region of Guatemala is north of Lake Amatitlan, which is up in the mountains nestled in the Valley of Ermita.  Because soil contents include volcanic ash and high levels of potassium, the characteristics of the coffee is very similar to Antigua coffee.  For the best beans, they must be cultivated between 4,000 and 5,000 feet above sea levels.  Humidity levels stay around 60% with good rainfall.  The bean produced is hard and described as being heavy-bodied with a marked acidity and gentle aroma. 

Rainforest Coban 

Here, the climate is very humid with significant amounts of rain.  The name Coban translates to the Maya Keckchi word meaning, “Cob” because of the clouds that often linger.  The beans grow well in temperature ranging from 59 to 73 degrees and with just a few hours of sunlight each day, the humidity level averages consistently between 85% and 95%.  Interestingly, the soil is primarily clay and limestone but when the bean are grown between 4,300 and 5,000 feet, they produce a nice, medium bodied, light acidity, and fruity flavored coffee.  In fact, the coffee has soft wine notes. 

Highland Huehuetenango 

Crossing over the Cardillera de Los Cuchamatanes that has areas up to 11,80 feet, Highland Huehuetenango borders with Mexico.  The coffee is planted between 5,000 and 6,000 feet and with decent rainfall and high humidity up to 80%, the coffee has a beautiful appearance and uniform maturation.  Temperatures in this region average 73 degrees and hot, dry winds help protect this area from frost.  The coffee results in a high quality that has nice wine notes. 

Atitlan 

The coffee here is harvested primarily on the Pacific side of the region where there are three volcanic mountains with significant rain.  The beans are grown between 4,000 and 5,900 feet, and wet processed using water from Lake Atitlan.  Humidity levels average around 75% and the beans are dried outdoors.  Most of the beans harvested include Bourbon, Caturra, Catuai, and Typica.  The coffee is very aromatic with a crisp acidity and full body. 

Volcan San Marcos 

Of all the regions in Guatemala where coffee is grown, this is the warmest.  The rainy season is intense and the growing altitude between 4,600 and 6,000 feet.  The soil in Volcan San Marcos includes volcanic ash with a microclimate influence that comes from the Pacific Ocean.  Typically, you would see coffees such s Bourbon, Catuai, and Caturra with a wonderful flavor. 

Oriente 

The weather in Oriente is similar to Coban but not quite as intense.  Located on a volcanic range, the soil consists of metamorphic rock and clay.  The beans are grown at altitudes of 4,300 and 5,000 feet and temperatures range from 65 to 77 degrees.  Although Oriente gets little rainfall, the coffee grown is aromatic with marked acidity and a nice body.  The coffee grown includes Bourbon, Caturra, Catuai, and Pache.