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

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FrontStreet Coffee - Guatemala Coffee

Today, let's explore the mysterious land where the ancient Maya people once lived, one of the centers of ancient Indian Maya culture, the birthplace of Maya civilization, and also the wise land that cultivates delicious coffee—Guatemala.

Guatemala coffee beans are produced in Guatemala and belong to the Bourbon variety of coffee beans, one of the varieties with stronger acidity. Its acidity is pronounced, with a mellow and slightly wild flavor, making it suitable for both single-origin consumption and for blending into mixed coffee.

Guatemala is located 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, meaning "land of many trees." Located in Central America, it is known as the "pearl on the Central American crown" and is a major coffee-producing country in Central America, with annual coffee production ranking eighth in the world.

Despite its limited land area, Guatemala boasts a rich diversity of climates and numerous volcanoes. Coffee grown in volcanic soil produces rich, specialty coffee. Guatemala's average elevation is quite high, which means coffee trees grow in environments with significant day-night temperature variations. This harsh environment with large temperature differences allows coffee cherries to grow longer and slower on the trees, resulting in hard beans with more complete and rich flavors. Volcanic soil, precipitation, temperature, humidity, elevation... these unique natural factors make Guatemala an ideal environment for coffee cultivation.

Flavor profile: bitter yet aromatic, with excellent mouthfeel.

Guatemala coffee once enjoyed the reputation of being the world's best quality coffee. Its strictly hard beans are known for their elegant and lively acidity, clean taste without impurities, distinct layers, as well as green apple acidity, berry fragrance, jasmine floral notes, orange peel aroma, green pepper scent, fruit sweetness and sourness, chocolate sweetness, and even a smoky aftertaste, earning it the nickname "cigarette coffee." The coffee beans are full-bodied, deliciously balanced, with mellow coffee flavor and good acidity. Coffee made from these beans is pure and rich, well-received, making it the best material for blended coffee.

Currently, coffee-producing countries that adopt this grading standard include Guatemala, Mexico, Honduras, El Salvador, and other Central and South American countries. Taking Guatemala as an example, the highest grade of coffee is called SHB (Strictly Hard Bean), grown at elevations above 1350m. Next is HB (Hard Bean), grown at elevations between 1200m-1400m, followed by SH (Semi Hard Bean), EPW (Extra Prime Washed), PW (Prime Washed), EGW (Extra Good Washed), and GW (Good Washed), with cultivation elevations of approximately 1200m, 1000m, 800m, 600m-800m, and below 600m respectively.

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