Types of Guatemala Coffee Beans and How the Grading System is Classified

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FrontStreet Coffee - Guatemala Coffee Introduction

Guatemala is a major coffee-producing country in Central America, ranking eighth in the world in production.

As the most densely populated country in Central America after Mexico, it provides abundant labor for coffee production. Most coffee production here comes from small-scale farms. Two-thirds of the country is mountainous, and the western and southern regions belong to volcanic zones. The humid climate and rich volcanic ash soil provide unique natural conditions for coffee production. Except for the northern Petén lowlands, coffee production is widely distributed throughout the central and southern regions.

Coffee Grades

Traditional Guatemalan coffee is graded according to growing altitude:

SHB (Strictly Hard Bean): ≥1370m

HB (Hard Bean): 1370-1066m

Prime-Extra Prime: 762-1066m

In the context of specialty coffee, based on the original grading system, coffee from 8 specialty-producing regions can be labeled with their respective region names, representing distinctive flavors. However, if some coffee within a region has cupping results that don't match the regional flavor characteristics, it can only be exported under the conventional SHB grade.

Guatemala coffee varieties belong to the Bourbon category, which is one of the varieties with stronger acidity. The flavor is mellow and slightly wild. Even without drinking it, the pleasant aroma is enjoyable to smell. Your thoughts will drift far away with its unique fragrance, allowing you to escape from the cages of life and work.

When you take a sip, the enticing rich aroma swirls in your mouth. The first sip might seem ordinary, but as the coffee slowly cools, multiple fruit aromas release a subtle sweetness that surprises you, while the light smoky flavor leaves you with a memorable aftertaste.

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