Guatemala Huehuetenango Washed Bourbon Coffee Flavor Characteristics and Guatemala's Eight Major Coffee Regions

In most cases, Guatemala has a well-functioning network of producers. Although infrastructure generally remains lacking (there is no national postal service), coffee farmers' connections are surprisingly good. This is largely thanks to the efforts of Anacafé (Asociación Nacional del Café), a trade group that supports coffee growers.

Anacafé has branded eight growing regions: Acatenango Valley, Antigua Coffee, Traditional Atitlán, Rainforest Cobán, Fraijanes Plateau, Huehuetenango Highlands, New Oriente, and San Marcos Volcano.

Most of FrontStreet Coffee's Guatemalan coffee comes from the Huehuetenango region. For example, take this Guatemala Huehuetenango Agua Blanca Washed Bourbon Catuai. FrontStreet Coffee uses a medium roast level, presenting flavors of berries, gentle fruit acidity, smoky notes, smoothness, and balance.

Acatenango Valley

Crossing the Fuego and Acatenango volcanoes to the west of Antigua lies the Acatenango Valley, where coffee grows on steep slopes up to 2,000 meters under dense shade. Frequent eruptions from the nearby Fuego volcano enrich the coarse, sandy soil with minerals, while shade from Gravilea (Gravillearobusta), Cuje (Inga sp.), and Guachipilín (Diphysa americana) regulates temperature and creates habitats for diverse flora and fauna.

Gentle breezes from the Pacific and distinct seasons allow coffee to be sun-dried, with processing following ancient family traditions.

The United Acatenango Coffee Growers Association was established in 2006 to define and recognize the region's uniqueness, and in 2012 obtained a designation of origin for the area's coffee. The geographical area of Café Acatenango covers 9,663 hectares, all located in the Chimaltenango province.

Varieties commonly grown in this region include Caturra, Bourbon, and Catuaí. Coffee is traditionally hand-picked and sorted, fully washed, and sun-dried. More information can be found here.

Average harvest season: December - mid-March

Atitlán

Among Guatemala's five volcanic coffee-growing regions, Atitlán has the highest soil organic matter content. 90% of Atitlán certified coffee is grown along the slopes of the spectacular volcanoes that dominate the shores of Lake Atitlán. The daily winds that stir the cold lake waters (called Xocomil) have a significant impact on the microclimate. The highly developed artisanal traditions of the culture are reflected in the skilled cultivation and processing by small producers.

Average harvest season: December - mid-March

Cobán

The annual precipitation is approximately 3,500 millimeters, with regular rainfall for nine to ten months of the year. Constant rain (much of which is gentle drizzle/mist, locally called chipichipi) means flowering is very staggered, with 8-9 flowering events per year. Due to the extended flowering period, coffee matures at different stages, meaning up to 10 passes (with intervals of up to 14 days between passes) are required to ensure only the ripest cherries are selected.

The cool, rainy climate makes drying coffee difficult in Cobán, and traditional mechanical drying has become common. Nevertheless, Cobán is home to some of the most innovative and dedicated coffee producers in all of Guatemala, many of whom have made great strides in experimenting with drying under challenging conditions and producing some of the best coffee Guatemala has to offer.

Average harvest season: December to March

Fraijanes Plateau

Volcanic pumice soil, very high altitude, abundant rainfall, variable humidity, and an active volcano characterize the region. The Pacaya volcano, the most active of Guatemala's three erupting volcanoes, periodically provides the region with small amounts of volcanic ash, enriching the soil with important minerals. The dry season is characterized by abundant sunshine, and although clouds, fog, and heavy dew are common in the early morning, they quickly burn off, allowing the entire Fraijanes Plateau to dry.

Average harvest season: December to February

Huehuetenango

Of the three non-volcanic regions, Huehuetenango is the highest and driest coffee-growing area. Thanks to dry, hot winds from Mexico's Tehuantepec plain that blow into the mountainous region, the area is protected from frost, allowing highland Huehue to be cultivated up to 6,500 feet (2,000 meters). These high altitudes and relatively predictable climate create exceptional specialty coffee.

Huehuetenango is extremely remote, requiring almost all producers to process their own coffee. Fortunately, the region has an almost unlimited number of rivers and streams, so processing plants can be placed almost anywhere.

Average harvest season: January to April

Nueva Oriente

In this region, coffee has been grown almost exclusively by small producers since the 1950s. Today, almost every farm on the mountains has become a coffee production unit, and what was once one of Guatemala's poorest and most remote regions is now vibrant and growing. Rainy and cloudy, Oriente is located in the pre-volcanic mountain range. Its soil consists of metamorphic rock: mineral-balanced, distinctly different from the soils of areas with frequent volcanic activity since coffee cultivation began.

Average harvest season: December to March

San Marcos

As the warmest of the eight coffee-growing regions, San Marcos also has the highest rainfall, reaching up to 200 inches (5,000 millimeters). Seasonal rains arrive earlier than in other regions, and flowering occurs earliest.

Like all remote areas of Guatemala, most of San Marcos's coffee is grown on farms that have their own processing plants. Due to the unpredictability of rainfall during the harvest season, most coffee is pre-dried in the sun and then finished in Guardiolas (mechanical dryers).

Average harvest season: December to March

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