Guatemalan Coffee: Production, Taste, and Buying Guide

Guatemalan coffee, primarily Arabica varietals like Typica and Bourbon, is grown in eight main areas, including Antigua, Fraijanes, and Huehuetenango. Guatemala produced 3,4 million 60-kg bags of coffee in 2023, about 3% of its GDP. Guatemalan coffee production involves planting seeds, transplanting to high-altitude plantations with fertile soil, using shade-grown methods, and hand-harvesting ripe cherries from November to April. The country faces challenges like unpredictable weather and pests due to climate change. Guatemalan coffee offers a complex range of flavors, including bright acidity, chocolate, caramel, fruit, and floral notes. To find the best Guatemalan coffee, consider the flavor profile, select Arabica varieties, and choose brands like Colipse that source beans directly from farmers. Guatemala stands out among coffee-growing countries for its bright acidity, complex flavors, and unique volcanic soil, high altitudes, and diverse microclimates.

What is Guatemalan Coffee?

Guatemalan coffee refers to coffee beans grown and processed in Guatemala, a country located in northwest Central America, bordering Mexico, Belize, Honduras, and El Salvador. Guatemalan coffee beans consist of 99% Arabica and 1% mostly Robusta varieties. Arabica beans include Typica, Caturra, Bourbon, Catuai, Pache, and Maragogipe. Guatemala was the 11th largest coffee producer in the 2023 marketing year (October to September), according to USDA Foreign Agricultural Service.

Guatemala maintains high-quality coffee through ANACAFE (Asociación Nacional del Café), a private non-profit organization. ANACAFE supports producers, advises the government, and sets policies. As a result, 80% of Guatemala’s coffee exports qualify as strictly hard bean (SHB), which is coffee grown above 1,350 meters to produce denser, more flavorful beans.

Guatemalan coffee comes in many forms. Specialty Guatemalan coffee refers to the highest quality coffee from Guatemala, scoring 80 points or above on a 100-point scale by the Specialty Coffee Association (SCA). "Guatemalan blend coffee" mixes beans from different areas in Guatemala or around the world. 100% Guatemalan coffee, or single origin, is sourced, grown, and produced in a specific region, plantation, or farm in Guatemala.

What is History of Coffee in Guatemala?

The history of coffee in Guatemala began in the mid-18th century when Jesuit missionaries introduced coffee plants for ornamental purposes. Guatemala began producing coffee commercially in the mid-1800s after demand for natural dyes declined. The government promoted coffee as an export crop, and by the late 1800s, coffee accounted for 90% of exports, becoming the economy’s backbone.

The National Coffee Association of Guatemala (Anacafé) was founded in 1960 to support farmers and promote Guatemalan coffee internationally. Starbucks and other buyers have promoted Guatemalan coffee globally. Since 1971, Starbucks has sourced coffee from Guatemala. Instant coffee was invented in Guatemala by George Constant Louis Washington, a Belgian-British chemist and businessman. While in Guatemala, he discovered a fine powder on his silver coffee pot’s spout, inspiring him to create soluble coffee. In 1909, he launched Red E Coffee, the first commercially successful instant coffee.

What are the Coffee Growing Regions in Guatemala?

Guatemala produces coffee in eight key regions: Antigua, Acatenango Valley, Atitlán, Cobán, Fraijanes Plateau, Huehuetenango, Nuevo Oriente, and San Marcos. Most of these regions are located at altitudes ranging from 700 to 2,000 meters above sea level. Coffee cultivation in Guatemala spans 20 of 22 departments and over 200 municipalities. The country’s 300 microclimates across 42,042 square miles create unique conditions for growing coffee. Guatemala's eight coffee-growing regions, which are defined by the Guatemalan National Coffee Association, are listed below.

1. Antigua
2. Acatenango Valley
3. Atitlán
4. Cobán
5. Fraijanes Plateau
6. Huehuetenango
7. Nuevo Oriente
8. San Marcos

1. Antigua

Antigua is a famous coffee region in Guatemala, situated in the Sacatepéquez department near the UNESCO World Heritage city of Antigua. The region grows coffee across thousands of hectares at elevations of 5,000 to 5,600 feet. Antigua's mild temperatures (64°F to 72°F), low humidity, and nutrient-rich volcanic soil from the Fuego volcano create ideal conditions for specialty coffee cultivation. Many Guatemalan Antigua coffees are organic certified, such as Guatemala La Esperanza coffee from the Finca La Esperanza estate and Filadelfia Guatemala coffee from Finca Filadelfia, a historic farm near Antigua that has produced coffee since 1870. Ricardo Zelaya's Guatemala Santa Clara coffee from Finca Santa Clara has won many awards, including the Cup of Excellence and Anacafe Antigua regional awards. Antigua commonly grows Bourbon, Caturra, and Typica coffee varietals.

2. Acatenango Valley

Acatenango Valley, a high-altitude coffee-growing region, lies near the Acatenango and Fuego volcanoes in Guatemala's Central Highlands. Acatenango coffee grows at elevations of 4,300 to 6,500 feet on mineral-rich volcanic soil. The unique microclimate includes temperatures from 57°F to 88°F, 70-80% humidity, and annual rainfall between 48-72 inches. Acatenango coffee is primarily Arabica. Common varieties include Bourbon, Caturra, and Catuai. Finca La Colina, originally owned by Mateo Mejia Mazariegos, was famous for its award-winning coffee and was the first to feature both wet and dry mills at “La Providencia.” Later, the farm was divided into five sections—La Colina, San Miguel, El Pensativo, El Carmen, and San Mateo—near San Antonio Nejapa and Los Planes in Acatenango.

3. Atitlán

Atitlán is a coffee region in Guatemala's Sololá department that sits beside Lake Atitlán, the country's largest volcanic lake. Atitlan coffee grows on steep slopes at high altitudes rangign from 1,500 to 1,700 meters. The region has moderate temperatures from 68°F to 72°F, high humidity, and significant rainfall. San Lucas Tolimán, San Pedro La Laguna, and Santa Cruz La Laguna produce some of the best organic-certified Guatemalan coffee in Atitlán. San Lucas Tolimán coffee, produced by Andres Fahsen, a 5th generation coffee grower from Finca Patzibir, is renowned for its organic, single-varietal micro-lots. San Pedro La Laguna and San Marcos La Laguna, located on Lake Atitlán in Guatemala, produce high-altitude coffee.

4. Cobán

Cobán is a lush, rainforest coffee-growing region located in the Alta Verapaz department in the northern part of Guatemala. Guatemala Coban coffee beans grow at elevations of 1,300 to 1,500 meters in a region with temperatures ranging from 59°F to 75°F, high humidity (85–95%), and significant rainfall (120–160 inches). The limestone-rich soil and cloudy climate provide ideal conditions for specialty coffee cultivation. Guatemala Santa Isabel coffee, produced by Luis "Wicho" Valdés at Finca Santa Isabel in San Cristobal, Coban, is one of the world's oldest Rainforest Alliance-certified farms. This coffee won the 2022 Cup of Excellence National Winner award. Cobán coffee commonly includes Bourbon, Caturra, and Catuai varietals.

5. Fraijanes Plateau

Fraijanes Plateau is a high-altitude coffee-growing region in Guatemala, near Guatemala City. Fraijanes coffee thrives in volcanic pumice soil at 1,400 to 1,800 meters. Temperatures range from 64°F to 72°F with humidity between 65–75%. Pacaya volcano provides mineral-rich ash to the soil. Despite morning cloud cover, the Fraijanes Plateau is generally sunny and dry. The Fraijanes region is famous for exotic Guatemalan coffee varieties, including Agua Tibia Geisha from Finca Agua Tibia. This historic coffee farm, owned by the Castillo family since 1886, won 1st place in the 2016 Anacafé Regional Competition. Guatemala La Nueva Montaña, produced by Antonio Gonzales at Finca La Nueva Montaña in El Palmar, Fraijanes region, specializes in honey-processed microlots of Red and Yellow Catuai varieties. Guatemala Buena Vista coffee, made by Fredy Orantes at Finca Buena Vista in the Fraijanes region near Santa Rosa, features shade-grown Pacamara specialty coffee from a microlot.

6. Huehuetenango

Huehuetenango is Guatemala's highest and driest coffee-growing region, located in the western highlands near the Mexican border. Huehuetenango coffee thrives at elevations up to 1,900 meters with temperatures of 64°F to 72°F, low humidity of 65%, and rainfall between 48–72 inches. The regions of La Libertad, San Pedro Necta, and Candelaria in Huehuetenango produce exceptional specialty coffee. Guatemala El Injerto coffee by Finca El Injerto in La Libertad, owned by the Aguirre family, is the most awarded coffee farm worldwide, winning 11 Cup of Excellence awards, including 9 first-place finishes and 9 Presidential Awards. Guatemala San Pedro Necta coffee by Jorge Heberto Villatoro Gómez from Finca Miralvalle in Huehuetenango achieved 5th place in the 2013 Cup of Excellence competition. Guatemala La Bolsa coffee from Finca La Bolsa earned second place in the 2002 Cup of Excellence with a score of 94.98.

7. Nuevo Oriente

Nuevo Oriente is a coffee-growing region in eastern Guatemala, spanning El Progreso, Zacapa, and Jalapa departments. Nuevo Oriente coffee thrives at elevations of 1,300 to 1,700 meters under temperatures of 64°F to 72°F, high humidity of 75–85%, and annual rainfall of 72–92 inches. Common varietals include Bourbon, Caturra, and Catuai. Nuevo Oriente produces chocolatey, full-bodied coffee, with some varieties winning local competitions. Guatemala El Socorro Gesha, created by Juan Diego de la Cerda, a fourth-generation farmer, earned top Cup of Excellence rankings. Similarly, Pompeyo Castillo Cerezo, from Kalibus de la Sierra coffee farm in Guatemala's Nuevo Oriente region, specializes in the award-winning Gesha variety. He achieved 1st place in the Cup of Excellence in 2014 and 2016.

8. San Marcos

San Marcos, in the western highlands of Guatemala near the Mexican border, is the warmest and wettest coffee-growing region. Coffee cultivation thrives in the San Marcos Department of Guatemala, particularly around Volcán Tajumulco and Volcán Tacaná. This Volcanic San Marcos region benefits from a warm climate, influenced by its Pacific Ocean proximity, and high annual rainfall of up to 5,000 mm. San Marcos produces coffee with floral notes, pronounced acidity, and a robust body. Coffee grows at 1,300 to 1,800 meters. Arabica varietals include Bourbon, Caturra, and Typica. Specialty farms like Finca El Platanillo grow Maragogype, Pacamara, and Geisha. Located in San Marcos, Finca El Platanillo placed 10th with a Geisha Natural lot in the 2020 Guatemala Cup of Excellence. It was the first farm globally to receive Rainforest Alliance’s “climate-friendly” verification in 2011.

How Much Coffee Does Guatemala Produce?

Guatemala produced 3,420,000 60-kilogram bags of coffee during the 2023 marketing year (October to September), according to the USDA Foreign Agricultural Service. Coffee production in Guatemala accounts for about 3% of the country's GDP. Guatemala produces excellent coffee due to its varied microclimates, high altitudes, and volcanic soils, according to World Coffee Research (WCR). Most Guatemalan coffee is produced by small family farms of less than 3 hectares. Some larger estates also exist. The country forecasts 376,000 hectares of coffee for the 2024/2025 season, with 1.8 billion plants, including 1.6 billion mature trees. Despite increased planted and harvested areas, production remains stagnant and below the 2011/2012 record of 3.8 million 60 kg bags.

Guatemala produced 2% of the world's coffee, generating $898 million USD in 2024, according to USDA Foreign Agricultural Service. Guatemala ranks eleventh in coffee production, ninth in coffee exports, and fourth in Arabica coffee exports globally. Arabica coffee dominates Guatemala's coffee production, while Robusta contributes only a minor share. Guatemala exported nearly 3 million 60 kg coffee bags in 2022-2023, with 80% classified as strictly hard bean (SHB), as reported by Asociación Nacional del Café. The United States is the largest importer, followed by Japan. Other importers include Canada, Germany, Belgium, and Italy. Guatemalan organic coffee accounted for approximately 1% of the nation's total coffee production, according to USDA data from 2017.

How is Coffee Produced in Guatemala?

Coffee production in Guatemala begins with planting and nurturing coffee seeds in nurseries. Once the seedlings are mature, they are transplanted to plantations in regions with ideal growing conditions, including high altitudes, warm climates, and fertile soil. Many Guatemalan coffee farms use shade-grown methods. This means coffee plants are grown under trees to protect them from the sun, preserve soil fertility, and allow cherries to mature slowly for better flavors. Coffee harvesting in Guatemala is mainly done by hand by smallholder farmers to ensure only ripe coffee cherries are picked. The harvest season typically runs from November to April.

After harvesting, the coffee cherries undergo processing to extract the beans. The most common method in Guatemala is wet processing, which involves removing the outer layers of the cherry, fermenting the beans in water, washing them, and then drying them. However, some farmers are known for using alternative methods like honey processing, where the beans are dried with some of the fruit pulp still clinging to them, resulting in a sweeter, fruitier flavor. For example, Jose Lopez and his family at Finca El Cerro in the Ayarza region grow Catuai, San Ramon, and Catimor coffee using honey processing. Their 3-hectare farm produces beans with a unique flavor profile.

What are the Challenges in Guatemalan Coffee Production?

The main challenges in Guatemalan coffee production include climate change causing unpredictable weather and pests, economic issues like fluctuating prices and low profitability, and social problems such as child labor and forced labor on plantations.

• Climate Change in Guatemala: Climate change causes rising temperatures and unpredictable weather in Guatemala, disrupting coffee production and reducing quality. Increased pests and diseases, like coffee leaf rust, threaten crops. Intensive farming depletes soil, and deforestation harms the environment, impacting long-term coffee production. In 2022, 44% of Guatemalan children experienced stunted growth due to malnutrition and food shortages exacerbated by climate change. Guatemala has one of the highest rates of stunting in Latin America, according to Reuters.
• Economic Problems in Guatemala: Guatemalan coffee farmers face challenges like fluctuating global prices, high production costs, and low profitability. These issues make them vulnerable to market changes and limit their ability to invest in their farms. Competition from other countries and limited market access further complicate their livelihoods. Guatemala faced a significant labor shortage in its coffee sector in 2021, with 353,504 people leaving the country according to World Neighbors.
• Child Labor in Guatemala: Child labor is prevalent in Guatemala’s coffee plantations, involving children aged 7-14, while forced labor practices include debt spirals and ID confiscation. Labor shortages, low wages, and rural poverty exacerbate challenges, driven by urban migration and historical land inequalities. These issues contribute to widespread malnutrition and food insecurity in rural communities. The documentary "Guatemala: The Human Price of Coffee" shows the hardships of Guatemalan coffee farmers who earn little despite coffee's high value. It explores their struggle for fair prices, the impact of the civil war, and their fear of organizing due to past persecution.

To address these challenges, organizations like Starbucks, JDE Peet’s, TechnoServe, International Women's Coffee Alliance (IWCA), and Strategies for International Development (SID) implement sustainable farming, training, and gender equality programs to support farmers and sustainability.

What Does Guatemalan Coffee Taste Like?

Guatemalan coffee has a complex and diverse range of flavor profiles, influenced by its unique growing conditions. It features moderate to bright acidity with tasting notes of chocolate, caramel, fruit, and floral tones. Guatemalan coffee's sweetness pairs with diverse notes for a well-balanced cup. Its body ranges from medium to full, influenced by region and variety.

Different regions in Guatemala produce coffee with different characteristics and flavor profiles. Guatemala Candelaria coffee from northwestern Huehuetenango has bright acidity, a light to medium body, and sweet flavors like dark chocolate, dried fruit, and caramel. Guatemala San Pedro Necta coffee from southern Huehuetenango has bright acidity, a medium body, and complex flavors like citrus, stone fruit, chocolate, floral notes, nuts, and brown sugar. Guatemala Panchoy coffee, from Antigua's Panchoy Valley (meaning "large lagoon" in the indigenous Cakchiquel language), has balanced acidity and body. Its tasting notes include floral, chocolate, and a subtle smokiness, ending with a soft, buttery texture.

Is Guatemalan Coffee Strong?

No, Guatemalan coffee isn't necessarily strong in terms of flavor or caffeine. Its strength can vary depending on the roast level and brewing method. Light roasts have a lighter body and more acidity, while dark roasts have a stronger, bolder flavor. Some Guatemalan coffees do have a strong taste, but they often also have bright acidity and complex flavor notes like chocolate or spice. This makes them more than simply "strong."

What is the Quality of Guatemalan Coffee?

Guatemalan coffee quality is judged by a grading system that uses altitude and bean density. Strictly Hard Bean (SHB) or Strictly High Grown (SHG) is the highest grade. This means the beans were grown at altitudes above 1,350 meters. Although the term "Fancy" was once used in a nine-category system based on elevation, today it's not used in grading. Quality and bean size are also not part of official classifications. Guatemalan coffee grading also considers if the flavors match the growing region. The following table summarizes the main quality grades in Guatemalan coffee.

How to Choose the Best Guatemalan Coffee?

The following five steps show how to choose the best Guatemalan coffee.

1. Evaluate the Flavor Profile: Guatemalan coffee features bright acidity, fruity notes, and chocolate undertones, with regional variations. Guatemala Santa Rosa coffee delivers a balanced flavor with chocolate, caramel, nutty notes, and fruity accents. Rio Azul coffee, from Huehuetenango, offers a full body with chocolate flavors, a rye aroma, and dark fruit, citrus, and marzipan notes.
2. Select the Bean Variety: Choose from Guatemala coffee blends, single origin coffees, single varietals, or microlot coffees. Blends are mainly described as 100% Arabica. Single origin Guatemalan coffees use Arabica varietals like Typica, Bourbon, Caturra, and Catuaí. Rarer and more expensive microlot options include Maragogype 'elephant' beans, Gesha, and Guatemalan peaberry coffee.
3. Determine the Roast Level: The roast level of Guatemalan coffee affects flavor and brewing methods. Light to medium roasts bring out bright, fruity qualities, best with manual drippers like Hario V60, Kalita Wave, Blue Bottle Dripper, or Origami Dripper. Dark roasts highlight chocolate and toasted flavors, losing brightness, and are better suited for French Press, Cold Brewing, or Espresso.
4. Support Guatemalan Farmers: Supporting Guatemalan coffee farmers means buying coffee from private specialty coffee roasters, like Colipse, who use direct trade and fair prices. Unlike larger companies that rely on certifications, these roasters ensure farmers receive more money for their crops. This is crucial because many farmers struggle to afford basic necessities and education for their children. When those needs aren't met, sustainability and certifications become less important.
5. Prioritize Freshness: For the freshest Guatemalan coffee, buy whole beans from specialty roasters who roast to order. Whole beans stay fresh longer, allowing you to grind them right before brewing for the best flavor. While ground coffee is convenient, it loses its freshness quickly.

What is the Best Guatemalan Coffee?

The best Guatemalan coffee is single-origin, made from 100% Guatemalan Arabica beans graded as Strictly Hard Bean (SHB). These coffees meet Specialty Coffee Association (SCA) standards, scoring 80+ points, judged on aroma, acidity, body, and flavor complexity. Single-origin Guatemalan coffee originates from one region or farm. Pure Guatemalan Arabica beans have complex flavors. Strictly Hard Bean (SHB), Guatemala's highest quality grade, means the beans are dense and have well-developed flavors. Coffee scoring 80+ points by the SCA signifies exceptional quality.

Colipse offers some of the best Guatemalan coffees that meet high standards. Our Guatemala Huehuetenango Rio Azul is a specialty-grade Arabica made from Catuai, Pache, and Caturra varieties, graded SHB (Strictly Hard Bean). This ethically sourced coffee comes from family-owned farms in the high-altitude region of Huehuetenango, and is directly traded via the Asociacion de Apicultores y Caficultores de Union Cantinil (AAPICUC) coop.

Where to Buy Guatemalan Coffee?

You can buy Guatemalan coffee from specialty roasters, online retailers (like Trader Joe's, Starbucks, and Costco), and directly from Guatemalan producers. For freshly roasted single-origin Guatemalan coffee, choose specialty brands like Colipse Coffee. A Guatemala Huehuetenango Rio Azul coffee is a good example, which is a single-origin offering with a balanced body, medium acidity, and flavor notes of lemon, nougat, and brown sugar. This medium "City" roast coffee is best brewed using drip, pour-over, Moka pot, or cold brew methods. Colipse offers a Guatemalan coffee subscription for monthly service and discounts.

What are the Best Guatemalan Coffee Brands?

The best five Guatemalan coffee brands and companies are listed below.

• Godoy Coffee Guatemala: Godoy Coffee is a family-owned business in Guatemala's Nuevo Oriente region. They produce high-quality, organic, shade-grown coffee with chocolate notes. Roasted coffee prices range from $15 to $20 per pound.
• Ferris Coffee Guatemala: Ferris Coffee sources specialty coffee from the San Miguel Mill in Antigua, Guatemala. This partnership with the Falla family supports sustainable practices and direct trade. Ferris offers single-origin and blended coffees, like San Sebastián and San Miguel, priced around $18-$22 per pound.
• Supreme Summit Coffee: Supreme Summit Coffee is a premium Guatemalan brand from Antigua. They use high-altitude, volcanic-grown Arabica beans to produce Bourbon, Caturra, and Maragogype coffees, priced around $20-25 per pound.
• R. Dalton Coffee: R. Dalton Coffee is one of the best place to buy coffee beans in Antigua, Guatemala. With over 150 years of family tradition and Bird-Friendly certification, the Dalton family cultivates Arabica coffee with notes of chocolate, caramel, and nut. Their coffee is priced at $18-24 per pound.
• Bella Vista Coffee: Bella Vista Coffee is a specialty coffee producer and mill in Antigua, Guatemala. Led by Luis Pedro Zelaya Zamora, they focus on microlots and partnerships with smallholders. They produce Bourbon and Caturra coffee varieties, with premium microlots priced at $20-$30 per pound.

What are the Best Guatemalan Coffee Drinks?

Some of the best Guatemalan coffee drinks include Guatemalan hot coffee, a medium-roast classic with balanced acidity and chocolate undertones, and Guatemalan iced coffee, a refreshing drink that highlights the beans’ fruity and floral notes. Other favorites are Guatemalan cold brew, offering a smooth, low-acid profile, and Dunkin’ Donuts’ 100% Guatemalan Coffee, a single-origin medium roast with chocolate notes that supports reforestation efforts in Guatemala.

How to Brew Guatemalan Coffee?

To make Guatemalan coffee, follow these three steps below.

1. Grind medium-roast Guatemalan coffee beans to a medium consistency.
2. Use a French press or pour-over method, adding hot water (195–205°F) to the coffee grounds.
3. Steep for 4 minutes, then serve to enjoy its rich, chocolatey flavor profile.

How is Guatemalan Coffee Different from Coffee Grown in other Countries?

Guatemalan coffee, compared to other coffee growing countries, offers complex flavor profiles with moderate acidity, fruity notes, and chocolate undertones. In contrast, Sumatran coffee is known for its earthy, bold flavors, while Brazilian coffee features nutty and chocolatey profiles. Kenyan coffees stand out for their bright acidity and black currant notes, while Guatemalan coffee offers diverse flavors shaped by its microclimates, ranging from citrusy and floral to smooth and chocolatey. Nearly all Guatemalan coffee, unlike other coffee growing countries, is high-quality Strictly Hard Bean (SHB). This grade signifies beans grown at higher altitudes, resulting in better density and flavor.

What is the Difference between Guatemalan and Ethiopian Coffee?

Guatemalan and Ethiopian coffees differ in taste and origin. Guatemalan coffee has a chocolatey, nutty flavor. High altitudes and volcanic soil enhance its full body. Coffee from Ethiopia have floral and fruity notes. Its diverse microclimates, like Sidamo or Yirgacheffe, shape its taste.