Guatemalan coffee is arguably the crown jewel of Central America. That doesn't mean all Guatemalan coffees are good ... but it does mean that the potential on the upside, the possibility of 88+ point coffees is greater from regions in Guatemala than its neighboring countries. Great Guatemalan coffees have a bright cup character, floral hints, clean fruited notes, moderate body, and a lingering clean aftertaste. With varying qualities, farms ranging from huge estates to tiny small-holders perched on steep slopes, and different cup characteristics from within the same micro-regions, there is much to learn to appreciate the complexity of Guatemala coffee. Here's a helpful article on roasting Guatemala and other wet-processed Central American coffees. Click Here to read more.

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  1. A flowering Gesha shrub at this Acatenango farm

    Guatemala Acatenango Gesha

  2. This sign marks the entrance to the farm

    Guatemala Antigua Pulcal Inteligente

  3. This flowering shrub is in a lower elevation area along the road we take up toward San Pedro Necta.

    Guatemala Proyecto Xinabajul Tujlate

  4. A portion of the Villatoro family pictured here, Aler in the blue v-neck t-shirt

    Guatemala Xinabajul Aler Villatoro

  5. New
    Caturra shrub loaded down with unripe coffee cherry in Bojonalito

    Guatemala Xinabajul Antonio Castillo

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