Overview

The history of Guatemalan coffee, dating back to the 1700s, saw a significant shift in the 19th century from ornamental plants to a primary export commodity. Guatemala's unique climate and rich, volcanic soil contribute to the cultivation of arabica varieties across regions like Coban and Fraijanes. Today, Guatemala is a key player in the global coffee market, with a focus on specialty, traceable coffee.

Processing Methods

Guatemala is renowned for its washed process coffees, where cherries are pulped, fermented, and washed, resulting in a 12% moisture content. Variations in fermentation and drying, including patio and raised table methods, contribute to diverse flavours. Some producers also explore natural and honey processes for unique fruit characteristics.

Flavour Profiles

Guatemalan coffee, celebrated for its balanced flavour and medium to full body, showcases gentle acidity. Its diverse range of tastes, influenced by varietals and processing, includes notes of chocolate, orange, brown sugar, and apple-like flavours, varying across different regions.

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