Guatemala: Rich Soils, Complex Cups

Guatemalan coffee grows in volcanic soil at high altitude, and you can taste it. Brown sugar sweetness, medium body, a clean finish. It sits between Ethiopia’s fruit and Sumatra’s earth, which is why it works as an everyday single origin.

Why Guatemala coffee tastes the way it does

Seven growing regions, volcanic soil, and farms often sitting 1,300-1,700 meters up. Cooler nights slow the cherry, so sugars develop and the bean stays dense. Most lots are washed, which keeps the cup clear instead of muddy.

Antigua tends chocolatey and full. Huehuetenango can run brighter and more complex. Atitlán is fuller around the lake. Cobán is milder with a hint of wine.

What our Guatemala tastes like

Our Guatemala is a washed single origin: brown sugar, medium body, clean finish. It holds up in drip, pour over, or French press without getting boring.

If you want a neighbor in the same lane, try Colombia for caramel sweetness or Brazil Santos if you like it smoother and lower acid.

Shop these

• Guatemala
• Colombia
• Brazil Santos
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