Guatemala Coffee Bean Varieties and an Introduction to its Coffee Grading System

Guatemala is the kind of origin that rewards curiosity. Volcanoes, Maya history, and a strict grading system all come together here, and the coffee that results is both distinctive and remarkably versatile.

FrontStreet Coffee - Guatemala Coffee

Today we travel to the land where the ancient Maya once lived, one of the centers of ancient Maya culture and the birthplace of Maya civilization, and also a wise land that cultivates delicious coffee: Guatemala.

Guatemalan coffee beans are grown in Guatemala and belong to the Bourbon variety, one of the more acidic types. That acidity is pronounced, and the cup carries a mellow, slightly wild character, which makes the beans just as suitable for single-origin drinking as for blending into a mixed coffee.

Guatemala lies in Central America, bordered by the Pacific Ocean to the west, the Caribbean Sea to the east, Mexico to the north, Belize to the northeast, and Honduras and El Salvador to the southeast. The name Guatemala comes from the Maya language and means "land of many trees." Set in Central America, it is known as the "pearl on the Central American crown" and is a major coffee-producing country, with annual output ranking eighth in the world.

Despite its limited land area, Guatemala packs in a remarkable diversity of climates and a great many volcanoes. Coffee grown in volcanic soil turns out rich and distinctive. Average elevations are high, so the trees grow where day and night temperatures swing widely. That harsh contrast lets the cherries ripen longer and more slowly on the branch, producing hard beans with fuller, more complete flavor. Volcanic soil, rainfall, temperature, humidity, elevation, all these natural factors combine to make Guatemala an ideal place to grow coffee.

Flavor profile: bitter yet aromatic, with an excellent mouthfeel.

Guatemalan coffee once enjoyed a reputation as the finest in the world. Its strictly hard beans are known for elegant, lively acidity, a clean taste free of impurities, and clearly defined layers, along with green-apple acidity, berry fragrance, jasmine florals, orange peel, green pepper, fruit sweetness and tartness, chocolate sweetness, and even a smoky aftertaste that earned it the nickname "cigarette coffee." The beans are full-bodied and deliciously balanced, with mellow coffee flavor and good acidity. Coffee made from them is pure and rich, widely well received, and the best possible material for a blended coffee.

Today the producing countries that use this grading standard include Guatemala, Mexico, Honduras, El Salvador, and other Central and South American nations. Take Guatemala as the example. The highest grade is SHB (Strictly Hard Bean), grown above 1350m. Next comes HB (Hard Bean), grown between 1200m and 1400m, followed by SH (Semi Hard Bean), EPW (Extra Prime Washed), PW (Prime Washed), EGW (Extra Good Washed), and GW (Good Washed), grown at roughly 1200m, 1000m, 800m, 600-800m, and below 600m respectively.

FrontStreet Coffee is a coffee research space, and we are happy to share what we know with everyone. We hold nothing back, because the more people understand coffee, the more they fall in love with it. That has been our mission for the past six years.

FrontStreet Coffee Recommendation

Guatemalan beans were practically made for blending, and FrontStreet Coffee's espresso lineup shows why the tradition endures. The Classic Blend is a traditional "Mamba"-style recipe built on Mandheling and Brazil, with a touch of Robusta for aroma and body; it pulls an espresso crowned with golden crema and stands up beautifully in a latte or cappuccino. FrontStreet Coffee's Premium Blend pairs washed Colombia with semi-washed Brazil for notes of nut, dark chocolate, and caramel over a pleasant bittersweet base, silky with milk and steady enough for consistent latte art.

If you prefer a single origin, FrontStreet Coffee's Black Cocoa Blend is 100% Arabica, combining washed Yunnan with semi-washed Brazil for a ripe-plum acidity and aromas of cream chocolate and cocoa cookie, balanced and rich with a golden oil on the surface. For something closer to Guatemala's own clean, balanced style, the Papua New Guinea Bird of Paradise, a Typica grown at 1600-1800 meters on volcanic soil and triple-washed to AA grade, offers a sweet, pure cup that many drinkers compare to a "little Blue Mountain."