The Coffee Growing Regions of Guatemala

The Coffee Growing Regions of Guatemala

With more than 305 thousand hectares of coffee plantations, Guatemala stands out in the region for the quality of its coffee beans. The country is divided into 8 coffee growing regions that produce different cups of coffee. The variety of microclimates, soils, coffee growing houses and other factors are responsible for the flavor of each type of coffee produced. The 8 recognized coffee producing regions are: Acatenango, Antigua, Atitlán, Cobán, Fraijanes, Huehuetenango, Oriente and San Marcos, and each one presents distinctive varieties and characteristics that many tasters of this delicious beverage seek. Below, we tell you more about each of these regions and their characteristics.

Credits: Intercontinental Coffee Trading

Acatenango

A relatively new coffee growing region that harvests its beans in the shade with one of the highest altitudes at 2,000 meters above sea level, using a natural drying method. It is harvested from December to March and the varieties found in this region are Bourbon, Caturra and Catuaí. The cup from this region has a marked acidity, a fragrant aroma, clean and balanced body and a fairly persistent aftertaste.

Antigua

Surrounded by three volcanoes that provide a soil full of minerals and moisture to help compensate for the dry seasons that often occur. Harvesting is usually at an altitude between 1500 and 1700 meters above sea level and takes place from February to March. The varieties you can find in this region are Bourbon, Caturra, Catuaí and sometimes Pache. The breed of this region is elegant, ideally balanced and with distinctive sweet aromas.

Atitlán

Most of the coffee producers in this region are quite small and are located in the foothills of the Tolimán, San Pedro and Atitlán volcanoes providing humid soils and cold winds thanks to Lake Atitlán. With harvests from December to March and at more than 1500 meters of altitude, Bourbon, Typica, Caturra and Catuaí varieties are produced. Its cup is very aromatic with outstanding citric acidity and a prominent body.

Cobán

The high levels of rain and cold in this mountainous region give the beans a distinct color compared to other regions. It is harvested from December to March between 1300 and 1500 meters above sea level in clay soils, its drying is usually mechanical due to the humidity of the region. Bourbon, Maragogype, Caturra, Pache and Catuaí are produced. Due to its harvest conditions, its cup is the most distinguished of all with fruity notes, a delicate and fine body, exceptional balance, low acidity and a pleasant fruity aroma.

Fraijanes

With soils enriched by the slopes of the Pacaya volcano, this mountainous region south of Guatemala City has variable rainfall and humidity due to its changing temperatures. Coffee is grown from December to February between 1400 and 1700 meters above sea level. It produces Bourbon, Caturra, Pache and Catuaí. Its cup has a bright and very pronounced acidity, very aromatic and with a defined body.

Huehuetenango

Despite not being a volcanic region, this dry region has one of the highest mountain ranges in Central America, the Sierra de los Cuchumatanes, where coffee is harvested at up to 2300 meters above sea level from January to April. Varieties such as Bourbon, Caturra and Catuaí are found. Its cup presents a fine acidity, full and pleasant body with hints of wine.

Oriente

This region does not have soils enriched by volcanoes, but its soils are enriched by its mountainous and cloudy lands. Its harvests take place from December to March at an altitude of 1300 to 1700 meters above sea level. It produces varieties such as Bourbon, Caturra, Catuaí and Pache. Its cup is balanced and full-bodied, with notes of chocolate due to its roasting and very predominant aromas.

San Marcos

This region has the earliest flowering due to its heavy rainy seasons. In the foothills of the Tacaná and Tajumulco volcanoes, its beans are harvested from 1400 to 1800 meters above sea level. The varieties produced in this region are Bourbon, Caturra and Catuaí. Its cup has a pronounced acidity, good body and a delicate aroma with floral notes.

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