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Guatemalan coffees are true Central American coffees. In particular, the Strictly Hard Bean green coffees grown in the Atitlan and Antigua coffee growing regions, in the country’s central highlands exhibit these qualities. Known for being floral, fruity, clean acidity and often spicy or chocolatey.
Coffee was introduced to Guatemala during the mid-18th century by Jesuit missionaries, initially as an ornamental plant in monastery gardens. By the mid-19th century, coffee had emerged as one of the country’s most important export crops, encouraged by government policies aimed at expanding agricultural production and international trade. The volcanic soils, diverse microclimates, and high elevations found throughout Guatemala’s mountain ranges proved ideal for cultivating high-quality Arabica coffee.
During the late 19th and early 20th centuries, coffee became a cornerstone of the Guatemalan economy, shaping rural communities and agricultural development across the country. Today, Guatemala is recognised as one of the world’s leading producers of specialty coffee, with its distinct regional growing areas producing coffees celebrated for their complexity, sweetness, and vibrant acidity. The country’s diverse terroir allows for a wide range of flavour profiles, from the chocolate and spice notes of Antigua to the bright fruit and floral characteristics found in Huehuetenango and Atitlán.
Common Arabica varieties:
Bourbon, Caturra, Catuai, Pache, Maragogype, Pacamara, Anacafé 14, and Sarchimor-derived varieties
Key growing regions:
Antigua, Huehuetenango, Atitlán, Cobán, Acatenango Valley, Fraijanes Plateau, Nuevo Oriente, San Marcos, and Rainforest Cobán
Harvest months:
Main harvest: December – March (most regions including Antigua, Atitlán, Acatenango, and Huehuetenango) | Earlier harvest: November – February (lower-elevation regions such as Nuevo Oriente and Fraijanes) | Later harvest: January – April (higher-altitude areas of Huehuetenango and San Marcos)
In addition to all the sourcing and exporting work they do, the Montenegro family operates Finca La Labor, an 80-hectare farm on Guatemala City’s north side. La Labor was first purchased in the 1940s by Francisco Montenegro Girón, who deemed the location’s microclimate ideal for exceptional coffee.
Varietal: Typica, Bourbon, Pache, Pacamara, Geisha Y Caturra
Elevation: 1,445 MASL
Processing: 130hr Yeast Fermentation Honey
Region: Guatemala
Cup Profile: orange notes, aromatic and with a well-defined body, sweet honey, and balanced acidity
Finca San José del Lago is located in the Western highlands of Guatemala, department of Sololá, right in the middle of the famous Atitlán Region. The farm stands between Volcan San Pedro and Lake Atitlan. The farm has an area of 200 ha, 45 of which are planted with coffee and the rest is an outstanding natural reserve.
Due to its topography, there are breathtaking views of the lake, the farm, the reserve and the three volcanoes that surround the lake (Atitlán, San Pedro and Tolimán).
Varietal: Caturra, Typica, Bourbon, Catimor
Producer: Eduardo Cabrera
Elevation: 1,550 – 2,100 MASL
Processing: Fully Washed
Region: Sololá, Santiago Atitlán
Cup Profile: chocolate, lime citric acidity, well balanced and smooth
One of the recently discovered coffee regions, San Martin Jilotepeque is located in the Chimaltenango department, well known for the famous ruins of Mixco Viejo.
Varietal: Typica, Bourbon
Producer: Many producers from the Asproguate Coop
Elevation: 1,800 MASL
Processing: Fully Washed
Region: Chimaltenango
Cup Profile: citrus aroma and acidity, with sugar-honey flavour, juicy, consistent and full bodied
Godoy’s de Guatemala is a medium-sized family operated coffee business. The farm is located in the South East corner of Guatemala, near the border with El Salvador, on a small volcano called Moyuta.
The coffee from Nuevo Oriente is composed primarily of small to medium-sized plantations and the roasted coffee tends to have notes of chocolate in the cup with a pleasant aftertaste.
Varietal: Bourbon, Caturra, Pache
Producer: Familia Godoy
Elevation: 1,800 MASL
Processing: Fully Washed
Region: Nuevo Oriente
Cup Profile: chocolate cream, grapes, sugar, good body, smooth aftertaste
Beneficio Pastores is a historic mill built in 1800s. Back in time, it used to be a flour mill until 1905 then it was re-fitted for coffee wet and dry processing using traditional methods in which a group of women hand-sorts the coffee to give the coffee an absolute perfect preparation. Coffee is selectively handpicked from the surroundings of the magical Antigua Guatemala, only the ripe cherries are taken into the process, then coffee is depulped, naturally fermented and sun-dried on red brick patios.
Varietal: Yellow Bourbon
Producer: Various Smalholders
Elevation: 1,450 MASL
Processing: Natural
Region: Antigua
Cup Profile: sweet plums, delicate fruity notes, chocolate smooth aftertaste, milk chocolate
Atitlán is part of the 8 main coffee regions in Guatemala. Located in the south central region of the country is home to three important volcanoes: Toliman, San Pedro, and Atitlán. Making this region’s soil rich in volcanic matter. Coffee is grown in the slopes surrounding Lake Atitlán developing an aromatic profile with citric acidity and full body.
Varietal: Bourbon, Typica, Caturra, Catuaí
Elevation: 1,520 MASL
Processing: Washed
Region: Sololá
Cup Profile: deliciously aromatic with pronounced citrus acidity and a lot of body
Asoproguate members selectively hand harvest their own cherry during the harvest season. Most rely on their immediate family to help with this work, as farm sizes are small. The cooperative then collects cherry from producers. After collection, cooperatives pulp and ferment coffee at their wet mills. Then, parchment is washed in clean water and laid to dry. Asoproguate’s partner, Dinamica, dry mills and exports the beans.
Varietal: Bourbon, Caturra, Catuaí
Producer: Various Members of Asoproguate Cooperative
Elevation: 1,310 MASL
Processing: Washed
Region: Acatenango, Chimaltenango
Cup Profile: marked acidity, fragrant aroma, balanced body, clean, persistent finish
Huehuetenango is a distinguished department in Guatemala, renowned for producing the finest coffee. The exceptional quality is attributed to its high- altitude strata, soil excellence, meticulous agronomic practices, and in some cases, artisanal craftsmanship. These factors contribute to the production of strictly hard coffees, characterized by a distinct acidity that sets them apart from other regions in the country.
Varietal: Bourbon, Typica, Caturra
Producer: Small Holders
Elevation: 1,585 – 1980 MASL
Processing: Washed
Region: Huehuetenango
Cup Profile: NOTES OF APRICOT, PLUM, GOLDEN RAISINS, MILK CHOCOLATE AND SUGARCANE. JUICY BODY AND LINGERING IN FLAVOUR
The farm has belonged to the Montenegro family since the 80s. It was acquired by Francisco Montenegro Girón, in search of the ideal microclimate to produce exceptional coffees. The processes applied on the farm are 100% friendly to the environment, minimising the impact. It’s coffees have participated in the Cup of Excellence for several years.
The farm contributes to the conservation of forests and is an important source of work for the families of the area.
Varietal: Bourbon, Caturra, Pache Coliz, Geisha, Typica, Catuai, Pache Comun, Maragogipe, Pacamara, Sarchimor, Obata
Producer: Francisco Quezada
Elevation: 1,300 – 2,000 MASL
Processing: Fully Washed
Region: Mataquescuintla, Jalapa
Cup Profile: well-balanced, full body, nice subtle acidity and chocolatey flavours
Cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hours in a tank with lalcafe INTENSO yeast. A PH meter is used to maintain a target PH degree where all the microorganisms create those amazing flavours.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve an even drying.
Varietal: Bourbon
Producer: Francisco Quezada
Elevation: 1,980 MASL
Processing: 130hr Yeast Fermentation Natural
Region: Mataquescuintla, Jalapa
Cup Profile: cacao, strawberries, prunes, tropical mandarine, pineapple, and a creamy body
Cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hrs in a tank with lalcafe INTENSO yeast. A Ph meter is used to mantain a target PH degree where all the microrganisms create those amazing flavors.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings ” coffee is then constantly monitored and moved in order to achieve an even drying.
Varietal: Red Bourbon
Producer: Francisco Quezada
Elevation: 1,450 MASL
Processing: Natural Yeast Merlot
Region: Guatemala
Cup Profile: merlot, dried fruits, red apple, super creamy with a chocolate after taste
Finca La Bella began in 1960 when it was established. Teodoro’s journey started in 1999 when he eagerly joined his father in the family coffee business where he worked for 13 years. After his father’s passing, Teodoro decided to continue the family business as a fourth generation coffee producer. Finca La Bella Estate has been nurtured with the knowledge passed down through the generations is now renowned for its exceptional coffee, a testament to Teodoro’s passion and expertise. Teodoro ensures that the special coffee from Finca La Bella captivates coffee lovers for generations to come.
Finca La Bella Estate has gained global acclaim for its exceptional coffee, featured multiple times in the cup of excellence.
Varietal: Pacamara
Producer: Teodoro Engelhardt
Elevation: 1,445 – 1650 MASL
Processing: Washed
Region: Sierra De Las Minas
Cup Profile: SWEETNESS OF CARAMEL, FLORAL, CHAMOMILE. TEA-LIKE BODY, CLEAN AND WELL BALANCED
Finca La Bella began in 1960 when it was established. Teodoro’s journey started in 1999 when he eagerly joined his father in the family coffee business where he worked for 13 years. After his father’s passing, Teodoro decided to continue the family business as a fourth generation coffee producer. Finca La Bella Estate has been nurtured with the knowledge passed down through the generations is now renowned for its exceptional coffee, a testament to Teodoro’s passion and expertise. Teodoro ensures that the special coffee from Finca La Bella captivates coffee lovers for generations to come.
Finca La Bella Estate has gained global acclaim for its exceptional coffee, featured multiple times in the cup of excellence.
Varietal: Pacamara
Producer: Teodoro Engelhardt
Elevation: 1,450 – 1650 MASL
Processing: Natural
Region: Sierra De Las Minas
Cup Profile: NOTES OF RASIN, VANILLA, AND PRUNE. JUICY BODY, WELL FERMENTED, COMPLEX, WITH A LINGERING AFTERTASTE
Finca La Bella began in 1960 when it was established. Teodoro’s journey started in 1999 when he eagerly joined his father in the family coffee business where he worked for 13 years. After his father’s passing, Teodoro decided to continue the family business as a fourth generation coffee producer. Finca La Bella Estate has been nurtured with the knowledge passed down through the generations is now renowned for its exceptional coffee, a testament to Teodoro’s passion and expertise. Teodoro ensures that the special coffee from Finca La Bella captivates coffee lovers for generations to come.
Finca La Bella Estate has gained global acclaim for its exceptional coffee, featured multiple times in the cup of excellence.
Varietal: Caturra
Producer: Teodoro Engelhardt
Elevation: 1,450 – 1650 MASL
Processing: Washed
Region: Sierra De Las Minas
Cup Profile: SWEET AROMA OF DARK CHOCOLATE AND A HINT OF MANDARIN WITH A CARAMEL, HONEY AFTERTASTE
Ivonne is a proactive and passionate woman whose family has been in the coffee business for many years. In 2017, Ivonne had a dream to become one of the best coffee farmers in the area and providing job opportunities to the women in Aldea Los Pozitos.
In 2017, Ivonne took her first step towards her dream by exporting 10 bags of coffee, each weighing 69kg. In 2019, Finca El Mirador became part of a blockchain traceability project called Yave, which increased the farm’s exposure to international markets. In 2023, the farm is collaborating with FunCafe to provide medical support to women and children in Aldea Los Pozitos.
Varietal: Bourbon, Catuai, Marsellesa, SL28
Producer: Ivonne Herrera
Elevation: 1,450 – 1600 MASL
Processing: Washed
Region: Escuintla
Cup Profile: CRISP AND BRIGHT ACIDITY, NOTES OF HONEY, RASIN, AND APRICOT WITH A JUICY AND DEEP FINISH
