Each of Guatemala’s eight coffee regions has a unique personality forged from the combination of distinct natural and human elements. Varied microclimates, volcanic soils, consistent rain, rainfall patterns and high altitudes of Guatemala create the perfect environment for growing fine coffee.
All of Guatemala’s high altitude coffees develop a delightful aroma, a pleasant acidity, a full body and a delicate sweetness; a combination that results in a balanced and flavorful coffee. These coffee attributes create a special complexity, producing eight coffee profiles.
Well balanced and full-bodied with a nutlike flavor and chocolate overtones. 
Nuevo Oriente:
Coffee in this region has been cultivated, almost exclusively by small producers since the 50’s. Rainy and cloudy, Nuevo Oriente is located on what once was a volcanic range. Its soils made from metamorphic rock; balanced in minerals and quite different from soils in regions which have seen volcanic activity since coffee was first planted.
A marked acidity, fragrant aroma, balanced body and clean, lingering finish.
Temperate Acatenango:
Is a recently discovered jewel in the world of Guatemalan coffee, farmers have grown this coffee under dense shade as high as 6,500 feet, creating a forest that is an ecological gift. Constant eruptions from the nearby Fuego volcano keep the coarse, sandy soils full of minerals. Temperate gusts from the Pacific Ocean and marked seasons allow coffee to be sun dried. Processing follows age–old family traditions; this coffee region is synonymous with family.
Delightfully aromatic cup with bright citrus fruit notes.
Mayan Atitlán:
Of Guatemala’s five volcanic regions, Atitlan’s soil is the richest in organic matter. Ninety percent of Mayan Atitlan is cultivated along the slopes of the dramatic volcanoes that dominate the shores of Lake Atitlàn. The daily winds (Xocomil) and the cold lake water are important influences on the microclimate. The culture’s highly developed artisan tradition is reflected in the small producer’s skilled cultivation and processing.
Elegant, well balanced with a rich aroma and very sweet taste.
Antigua Colonial:
Every once in a while, Fuego- one of Guatemala’s three active volcanoes–adds a fresh dusting of minerals –rich ash to Antigua’s soil. Volcanic pumice in the soil retains moisture, wich helps offset Antigua’s low rain fall. In Antigua shade is especially dense to protect the coffee trees from the region’s occasional frost. Antigua Colonial keeps its growing legacy, producing an elegant cup, amidst volcanoes, baroque churches and ruins.
COMING SOON!!!
Distinct fresh fruit notes, a fine well balanced body and pleasant aroma.
Coban Chipi-Chipi:
Is cloudy, rainy and cool all year long, most Coban Chipi-Chipi (the Mayan term for frequent light rain – now applied to the coffee it nurtures) is cultivated in the area’s distinctive rolling hills, in limestone and clay soils under the tropical influences of the Atlantic. Coban Chipi-Chipi has two seasons: rainy and rainer. Chipi-Chipi frequently engulfs the region in a fine mist that falls from dense cloud cover.
Elegant, well balanced with a rich aroma and very sweet taste.
Fraijanes Range:
A volcanic pumice soil, very high altitudes, plenty of rain, variable humidity and an active volcano characterize this region. Pacaya, the most active of Guatemala’s three erupting volcanoes, supplies the region with a light deposit of ash every so often, giving the soil an important mineral boost. The dry season has lots of sun. Although clouds, fog, and heavy dew are common in the early morning, they bum off quickly allowing all Fraijanes Range coffee to be sun dried.
Fine, intense acidity, full body and pleasant wine notes.
Misty Huehuetenango:
Of the three non volcanic regions, Huehuetenango is the highest and driest under cultivation, Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Misty Huehuetenango to be cultivated up to 6,500 feet. Misty Huehuetenango’s extreme remoteness requires that virtually all producers process their own coffee.
Fortunately the region has an infinite number of rivers and streams, so a mill can be located almost anywhere. Rugged mountains are filled with small producers and cooperatives that produce coffee with a fine, intense acidity; worthy winner of several international internet coffee auctions.
Delicate floral notes present in aroma and taste, a pronounced acidity and good body.
San Marcos Rainforest:
The warmest of the eight coffee growing regions, San Marcos Rainforest also has the highest rainfall pattern, reaching up to 200 inches. The Seasonal rains come earlier than in the other regions, producing the earliest flowering. As in all of Guatemala’s remote regions, most of San Marcos Rainforest is cultivated in farms with their own processing mills. Because of the unpredictability of the rain during the harvest season, much of the coffee is pre-dried in the sun and finished in a Guardiola dryer.