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Central America · GT

Guatemala

Spicy · rich · medium–full body — Guatemala began coffee production in the 1850s. Farms typically range from 1–50 hectares across a diverse ecosystem of volcanic highlands.

The origin

About Guatemala

Guatemala began coffee production in the 1850s. Farms typically range from 1–50 hectares across a diverse ecosystem of volcanic highlands.

Seven famous growing regions — Antigua, Atitlán, Fraijanes, Huehuetenango, Nuevo Oriente, Cobán and Volcán San Marcos — produce some of the world’s most aromatic coffees: spicy, rich, and medium to full bodied.

All origins →
Guatemala coffee origin
Spicy · rich · medium–full body
Growing Guatemala

Reference notes

Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.

Harvest

December to April, varying by altitude and region

Altitude

1,200–1,900 m above sea level

Varietals

Bourbon, Caturra, Typica, Pacamara, Catuaí

Processing

Mostly washed; some honey and natural experiments

Growing regions

Antigua, Atitlán, Huehuetenango, Cobán, Fraijanes, Nuevo Oriente, San Marcos

In the bag

Blends from Guatemala

Roasts that carry this origin in the cup.

Keep exploring

Other origins

All origins
BR South America Brazil Mild sweetness · nutty · low acidity Read about Brazil → CO South America Colombia Smooth · mild · medium–high acidity Read about Colombia → ET East Africa Ethiopia Fruity · floral · sweet · light acidity Read about Ethiopia → CR Central America Costa Rica Clean · bright citrus · soft chocolate Read about Costa Rica →
Taste the origin

Roasted in Windsor.

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