What is the Flavor Profile of Guatemalan Coffee? What are the Characteristics of Guatemalan Coffee? Guatemala

Introduction to Central American Coffee

Central and South America are considered the finest coffee-producing regions, with coffee known for its mild, bright, and elegant fruity acidity. Almost all coffee blend formulations include Latin American coffee beans. The coffee-producing countries in this region include Jamaica, Brazil, Colombia, Guatemala, Mexico, Costa Rica, Panama, and more.

Guatemala's Unique Coffee Growing Conditions

Guatemala's coffee grows in the high-altitude cloud belt, where the significant temperature difference between morning and evening prevents coffee from growing too quickly (rapid growth makes coffee beans softer and less flavorful), combined with fertile volcanic soil, making Guatemala's coffee growing conditions the most ideal among Central American countries. Unlike other Central American countries that produce cleaner, fresher-tasting coffee beans, Guatemala's coffee exhibits more varied styles due to different altitudes. The capital Antigua and the northwestern Huehuetenango highlands are the two major producing regions that dominate people's impression of Guatemalan coffee. Antigua coffee has better richness and subtle smoky flavors, while Huehuetenango highlands are characterized by delicate citrus acidity.

Guatemala's Coffee Market

Guatemala's coffee export trade is controlled by private companies, but the National Coffee Association (Asociación Nacional del Café) controls other sectors of the coffee industry. Currently, some of Guatemala's highest quality coffee is exported to Japan.

Most small-scale producers are descendants of the Mayan people, and they prefer to be called locals. Currently, they benefit from a US-funded project, which locals call "The Project," that encourages the establishment of small, high-quality coffee plantations.

Guatemala's Coffee Regions

Acatenango Valley

Rising to 2000 meters (6500 feet), with dense shade and unique ecology, the nearby Fuego volcano's frequent eruptions enrich its coarse, sandy soil with various minerals. Temperate sea breezes from the Pacific and distinct seasonal climates allow coffee from this region to be reliably sun-dried and processed using traditional family methods accumulated over many years.

Characteristics: Notable acidity, prominent and pleasant dry and wet aromas, good body, clear and long aftertaste.

Rainforest Cobán

Perennially cloudy, rainy, and cool climate. Most Rainforest Cobán coffee grows in the distinctly undulating, foggy mountains of this region, deeply influenced by Atlantic basin limestone and clay. Cobán has two seasons: rainy season and very rainy season.

Characteristics: Distinct fresh fruit flavors, balanced body, pleasant aroma.

Antigua

Rich volcanic soil, low humidity, abundant sunshine, and cool nights characterize this region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions enriches Antigua's soil with minerals. Volcanic pumice retains moisture, overcoming Antigua's low rainfall disadvantage; dense shade protects against occasional frost damage.

Characteristics: Rich wet aroma, good balance, high sweetness, elegant and ethereal mouthfeel.

Huehuetenango Highlands

Among Guatemala's three major non-volcanic coffee-producing regions, Huehuetenango Highlands is the driest and highest altitude region. Dry, hot winds from Mexico's Tehuantepec plateau protect the region's coffee from frost damage, allowing coffee cultivation up to 2000 meters (6500 feet). Due to its remote location, all coffee farmers must process their own coffee, fortunately, the region has countless streams, allowing small processing plants to be established almost anywhere.

Characteristics: Balanced and pleasant mouthfeel, high body, with wine-like aftertaste.

Fraijanes Plateau

This region has volcanic soil, high altitude, abundant rainfall, and variable humidity. Volcanic ash from Guatemala's most active Pacaya volcano provides important minerals for the region's soil. The dry season has sufficient sunshine; although morning clouds and dew are heavy, they dissipate quickly. Therefore, 100% of the region's coffee is fully sun-dried processed.

Characteristics: Bright and consistent acidity, full aroma, delicate body.

New Oriente

New Oriente is the newest of Guatemala's major coffee-producing regions. In ancient times, it was a volcanic area where the soil consists of metamorphic rocks, rich in minerals. Before coffee cultivation began, New Oriente was Guatemala's poorest region. Since the 1950s, farmers in the mountains have relied on this naturally nutrient-rich land to start coffee cultivation, gradually bringing vitality to the area. Now it has become a rising star in Guatemala's coffee industry.

Characteristics: Balanced mouthfeel, full body, with chocolate notes.

Traditional Atitlán

Atitlán is one of Guatemala's five major volcanic coffee-producing regions, with the richest organic matter in its soil among the five. 90% of Traditional Atitlán coffee grows on the steep volcanic slopes along Lake Atitlán's shore. Daily breezes stirring the lake water are an important factor affecting the region's microclimate. The region has accumulated excellent cultivation and processing techniques over time.

Lake Atitlán was formed by volcanic activity over 80,000 years ago - a large lake about 1000 feet deep and covering 140 square miles. At dawn, shrouded in morning mist, Lake Atitlán begins to reveal its beautiful blue form as the sun rises. The temperature difference between day and night and the afternoon winds known as Xocomil create unique microclimates around Lake Atitlán.

Characteristics: Refreshing aroma, bright acidity, full body.

San Marcos Volcano

San Marcos is the hottest climate region among Guatemala's eight coffee-producing regions, with the highest rainfall reaching 200 inches (5,000 mm). The rainy season starts earlier than other regions, and coffee trees also flower earlier. Like other remote areas of Guatemala, Volcanic San Marcos coffee is grown and processed by small farmers themselves. Due to frequent rainfall during the rainy season, most coffee is first pre-dried in the sun, then dried using Guardiola dryers.

Characteristics: Subtle floral notes in aroma and taste, noticeable acidity, good body.

FrontStreet Coffee's Guatemala Coffee Brewing Recommendations

V60/90°C/1:15 ratio/2 minutes brewing time

Guatemala coffee has excellent fruity acidity, smooth mouthfeel, and the subtle smoky notes in the finish make it particularly distinctive.

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