Origin Guide: Guatemala

• Antigua: Nestled between three volcanoes, this region produces coffee with a heavy body, rich cocoa notes, and a touch of spicy smokiness.
• Huehuetenango: Grown in the highest, driest non-volcanic region, these coffees are known for their complex acidity and distinct maple syrup or caramel sweetness.
• Atitlán: Grown in rich volcanic soil near Lake Atitlán, these lots often feature a crisp citrus acidity and a lingering floral finish.

• Altitudes: 1,200m – 2,000m+.
• Processes: Primarily Washed (standard for the region's clean flavor profile); some innovative Natural and Honey processing in recent years.
• Common Varietals: Bourbon, Caturra, and Catuai (the classic trio); also notable for high-quality Typica and Pache.
• Harvest: Main Crop (December – April), depending on altitude and region.

Guatemalan coffee production is a mix of large estates (fincas) and smallholder cooperatives. We focus on sourcing from producers who utilize sustainable shade-grown practices and are part of transparent supply chains. By working with exporters who provide technical assistance and price transparency, we ensure that the quality premiums support the long-term viability of Guatemalan farming communities.