Balanced yet complex are what we like for Guatemalan coffee. It gives a very comforting acidity of stone fruit, malic and sometimes citric with a lingering and sweet finish. Use in blends for extra balance for the profile.

Recommended for Blended and Single Origin Espresso

Current Crops

Guatemala Santa Felisa Pacamara Natural (Auction Lot)
Red Pacamara | Aerobic Fermentation | 1500 masl
Peach, Chocolate, Apple, Red Plum, Toffee

Guatemala San Martin Jiotepeque SHB EP Washed
Mixed | Washed | 1788 masl
Citrus, Dark Chocolate, Apple, Butterscotch

Country Profile

Size - 108,889 sq km

Capital City - Guatemala City

Main Port Cities - Puerto Barrios, Puerto Quetzal

Population - 15,189,985 (July 2016)

Language/s Spoken - Spanish (official), 23 officially recognized indigenous languages


Producer Profile

Population Involved in Coffee - approx. 500,000

Average Farm Size - 1–50 hectares

Bags Exported Annually - 3.4 million bags 


Coffee Profile

Growing Regions - Acatenango, Antigua, Atitlan, Chimaltenango, Cobán, Fraijanes, Huehuetenango, Nuevo Oriente

Common Varieties - Bourbon, Caturra, Catuai, Typica, Maragogype, Pache

Processing Method/s - Washed or mechanically demucilaged

Country-Specific Grading - SHB (Strictly Hard Bean, 1600–1700 masl); FHB (Fancy Hard Bean, 1500–1600 masl); HB (Hard Bean, 1350–1500 masl)

Bag Size - 69 kg

Harvest Period - September–April

Typical Arrival - June