Flavor Profile of Guatemala Coffee Beans: An Introduction to Guatemalan Coffee Characteristics

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FrontStreet Coffee - Guatemala Huehuetenango Finca La Esperanza Introduction

Guatemala is located at approximately 15 degrees latitude, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The Sierra mountain range along the Pacific side is Guatemala's main coffee cultivation region.

Due to the extensive mountain range, regional climate variations are significant, which has created Guatemala's seven major coffee-producing regions. Each of these seven regions produces coffee with different flavors and characteristics. Among them, Antigua coffee is slightly acidic, fragrant, mellow, and rich, with a hint of volcanic carbonized flavor, making Guatemala particularly famous worldwide for the Antigua region.

Guatemala's coffee belongs to the Arabica species and is processed using the washed method. In the distant northwestern region, there is the Huehuetenango highland area. Due to altitudes above 5,000 feet, the coffee produced here has the characteristics of high-altitude coffee: hard texture, strong acidity, and rich flavor. It is also one of Guatemala's most distinctive coffees.

Guatemala Huehuetenango Finca La Esperanza

Region: Huehuetenango

Estate: Finca La Esperanza

Coffee Variety: Caturra

Altitude: 1460~1590m

Processing Method: Washed

Award Recognition: 2013 Cup of Excellence Winning Estate

Cupping Notes: "Hazelnut, spices, black pepper, milk chocolate, raisins, caramel, smoky flavor, osmanthus."

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