Get To Know Our Coffee Culture

Each region, sculpted by ancient Volcanoes, crafts beans with distinct, vibrant profiles that capture the heart of Guatemala’s diverse landscapes

Antigua: Nestled in a valley cradled by three towering volcanoes, Antigua’s volcanic soils produce a smooth, full-bodied coffee with enchanting notes of chocolate, caramel, and a whisper of citrus zest, making every cup a refined delight

Atitlán: Grown around the shimmering Lake Atitlán, surrounded by volcanic peaks, this region yields a bright, crisp coffee with lively acidity, bursting with floral undertones, tropical fruit hints, and a silky, clean finish

Huehuetenango: High in the misty, rugged highlands, Huehuetenango’s volcanic terroir creates a complex, vibrant coffee with juicy fruit notes like apricot and berry, balanced by a delicate wine-like acidity and a velvety texture

Cobán: Shrouded in the misty rainforests of Alta Verapaz, Cobán’s volcanic soils craft a rich, medium-bodied coffee with sweet, nutty flavors, hints of dark chocolate, and a subtle spice that dances on the palate

San Marcos: Bathed in warm rains and volcanic richness, San Marcos delivers a bold, robust coffee with deep cocoa notes, a touch of brown sugar sweetness, and a creamy body that’s pure indulgence

Acatenango: Grown on the slopes of the Acatenango volcano, this region’s coffee erupts with bright, crisp acidity, vibrant citrus and stone fruit flavors, and a smooth, lingering finish that’s as dynamic as its namesake

Fraijanes: High above Guatemala City, Fraijanes’ volcanic plateau produces a well-balanced coffee with bright acidity, notes of red apple and milk chocolate, and a clean, refreshing aftertaste that sparkles

Nuevo Oriente: From the lush, volcanic east, Nuevo Oriente offers a bold, earthy coffee with smoky undertones, rich dark chocolate notes, and a hint of spice, delivering a rustic yet refined flavor adventure

People and culture

Guatemala’s world-renowned coffee ranking is driven by its 300+ microclimates, created by volcanic soils and diverse elevations, producing distinct flavors like bright, citrusy notes from Atitlán or rich, chocolatey depth from Huehuetenango

The authentic heart of this excellence lies in the Guatemalan people—largely indigenous Mayan communities and family farmers—who, since coffee’s 18th-century introduction, have woven it into their cultural fabric, passing down meticulous growing techniques through generations, hand-tending coffee plants with deep pride and resilience, making each bean a testament to their enduring traditions and communal spirit

Washed

Large quantities of water used-All outer layer is removed

Demucilaged

little water used-skin and pulp mechanically removed

Honey Process

Little water used - skin removed - pulp remains

Natural - Dry Process

No water used - no outer layers are removed “ dried in fruit’