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Guatemala

Guatemala

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.

 Water and Rainfall

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.

Microclimates

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.

Precision and Skill

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.

Rich Soils at high altitudes

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.

Volcanic San Marcos

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Thanks to having the warmest climate and highest rainfall of Guatemala’s eight coffee growing regions, San Marcos produces beans that flower earlier with subtle floral notes, distinctive acidity, and great body you appreciate with each cup of any of our coffees.

Region: Volcanic San Marcos Cup Characteristics: Very aromatic with floral tendency. Pronounced acidity and flowery. Good and delicate body. Altitude: 4,300-6,000ft (1,300-1,800mts) Soil: Volcanic Major Microclimate Influence: Pacific Ocean Annual Rainfall: 160-200 inches (4,000-5,000mm) Ave. Temp: 70-81 Degrees F (21-27 Degrees C) Low/How Humidity: 70-80% Drying Process: Sun Dryed on Patios Type of Share: Inga Varieties: Bourbon, Caturra, Catuai Harvest Season: December/March

Highland Huehuetenango

Informacion

Region: Highland Huehue Cup Characteristics: Very aromatic with wine notes. Pronounced, fine acidity with a pleasant wine note tendency. Clean and full body. Altitude:5,000-5,600 ft (1,500-1,700 mts) Soil: Limeston Major Microclimate Influence: Tehuantepec plain Annual Rainfall: 48-56 inches (1,200-1,400mm) Ave. Temp: 68-75 Degreese F (18-24 Degreese C) Low/How Humidity: 70-80% Drying Process: Sun Dryed on patios and dryer Type of Share: Inga Varieties: Bourbon, Caturra, Catuai Harvest Season: January/April

Thanks to dry, hot winds that blow from Mexico’s Tehuantepec plain, the Highland Huehue region is protected from frost, which allows for cultivation at extreme altitudes of beans with a fine intense acidity, full body and delightful wine notes present in each of our coffees.

New Oriente

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Rainy and cloudy, the New Oriente region is located on a former volcanic range and has soil made of metamorphic rock with a balance of minerals quite different from soils in active volcanic ranges. Beans produced here are balanced and full-bodied with a chocolaty flavor you’ll love in any of our coffees.

Region: New Oriente Cup Characteristics: Aromatic with hints of chocolate. Well balanced and pleasant. Full body chocolaty taste Altitude: 4,300-5,000 ft 1,300-1,700 mts Soil: Metamorphic and Clay Major Microclimate Influence: Atlantic Ocean Annual Rainfall: 72-80 inches (1,800-2,000mm) Ave. Temp: 68-77 Degrees F (18-25 Degrees C) Low/How Humidity: 70-80% Drying Process: Sun Dryed on Patios and Dryer Type of Share: Inga Varieties: Bourbon, Caturra, Catuai, Pache Harvest Season: December/March

Fraijanes Plateau

With a bright lingering acidity and aromatic body, coffee grown in the Fraijanes Plateau has the benefit of volcanic pumice soil, high altitudes, ample rain, and variable humidity to help give it a distinct and refreshing taste noticeable in all of our coffees.

Region: Friajanes Plateau Cup Characteristics: Very aromatic. Crisp and a presistant pleasant acidity. Stong and intense Altitude: 4,500-6000ft (1,400-1,800mts) Soil: Volcanic with pumice Major Microclimate Influence: Highland Plain Annual Rainfall: 60-120 inches (1,500-3,000mm) Ave. Temp: 54-79 Degrees F (12-26 Degrees C) Low/How Humidity: 70-90% Drying Process: Sun Dryed on Patios Type of Share: Inga Varieties: Bourbon, Caturra, Catuai, Pache Harvest Season: December/February

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