Description
Guatemala stands out as one of Central America’s premier coffee origins, shaped by deep indigenous roots and a striking landscape of 37 volcanoes, many still active. The mineral-rich volcanic soils, paired with varied climates and high altitudes, provide the perfect setting for coffees noted for their distinctive character and layered complexity.
Coffee first reached the country in the mid-18th century through Jesuit missionaries. It only rose to become the leading agricultural export in the mid-1800s, when the global indigo market collapsed after synthetic dyes appeared and many farmers shifted their focus to coffee cultivation—establishing an industry that remains vital today.
Today roughly 125,000 smallholder growers work across eight recognized regions. High elevations combined with more than 300 distinct microclimates allow classic Arabica varieties such as Bourbon, Caturra, Catuai, Pache and Pacamara to thrive. Harvesting typically runs from December through April, with exact timing depending on local altitude and weather patterns.
Guatemala grades much of its coffee by elevation, since higher-grown cherries mature more slowly and generally deliver superior cup quality. This lot carries a Hard Bean (HB) classification, meaning it was produced between about 1,220 and 1,300 metres above sea level. The cooler temperatures at these heights yield denser beans that respond well to roasting and develop appealing sweetness along with solid structure.
Drawn from a network of smallholder farms spanning several regions, this washed Arabica presents a balanced, approachable profile in the cup.
