Nav: Home > Coffee >

Guatemala Special Processing - Winey Natural Process Pacas Coffee, Guatemala Catadillas Estate

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, For professional barista exchanges, please follow Coffee Workshop (WeChat Official Account: cafe_style). Flavor Characteristics: Green beans have sweet coffee cherry dried fruit aroma, mixed with roasted nuts, pistachios, similar to Bourbon variety aroma, then transforms into orange sweet and sour, white grape juice, with milk chocolate and a hint of spice in the middle to finish.

Professional barista exchange, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee Guatemala Finca Caldreas Winey Natural Pacas Coffee

Flavor Characteristics:

The green beans have a sweet aroma of dried coffee cherry, mixed with roasted nuts and pistachios, reminiscent of the Bourbon variety aroma. Upon tasting, it transforms into orange sweetness and acidity, white grape juice, with milk chocolate and subtle spice notes in the middle to later stages.

Guatemala Coffee Overview

Guatemala is located in Central America, with numerous volcanoes forming high mountains and plateaus throughout the country. It produces high-quality Central American high-altitude strictly hard bean coffee, ranking as the world's 9th largest coffee producer. FrontStreet Coffee's Guatemala coffee primarily comes from seven major regions: (1) Antigua, (2) Huehuetenango, (3) Atitlan, (4) Coban, (5) Fraijanes, (6) San Marcos, and (7) Acatenango. All coffee beans produced are Arabica varieties, grown in highland terrain under subtropical climates with abundant and stable rainfall, and fertile volcanic ash soil. These conditions provide Guatemala with an extremely suitable natural environment for coffee cultivation. Each region possesses unique flavors, with superior acidity and fruity notes, smooth and mellow, making it one of the world's top-tier coffees.

Pacas Variety

The Pacas coffee variety is a mutation of Bourbon, first discovered in El Salvador in 1949. The biggest difference from Bourbon is that Pacas plants are shorter, produce fruit in clusters, and have higher yields, with superior flavor compared to Caturra. The Pacas variety is often used as a parent plant for breeding programs. For example, Pacamara is a hybrid descendant of Pacas and Maragogype.