Coffee's Role in Guatemala

Guatemala is one of the most beautiful and culturally-rich coffee-producing countries in the world. From lush forests covered in low-hanging clouds to many volcanoes and mountains, its high altitudes are homes to over 300 microclimates—which, in turn, produce a large variety of different coffees.

Coffee was first introduced to Guatemala in the 1800s and has been a top export for over 100 years now. Its impact on the economic, social, and cultural development of the country has been massive—so much so that in 2018, national authorities declared Guatemalan coffee as an Intangible Cultural Heritage of the Nation.

Regions & Cup Profile

Guatemalan coffees are distinguished by their delicious aroma, balanced acidity, full body, and sweetness. There are eight distinct regions that all produce what is known as a “Strictly Hard Bean”, which is characterized by the flavor profile, climate, soil, and, most importantly in Guatemala’s case, high altitude.

Harvest Period

November – April

Annual Productivity

3.5 million bags

Genetic Varieties

Bourbon, Caturra, Catuai, Typica, Maragogype, Pache, Pacamara

Growing Regions

Antigua, Acatenango, Atitlan, Coban, Fraijanes, Huehuetenango, New Oriente & San Marcos