Guatemala is one of Central America’s most celebrated coffee origins, known for its dramatic landscapes, volcanic soil, and remarkable microclimates. These natural conditions give rise to coffees prized for their balance, bright acidity, and layered sweetness.

This guide offers a clear look at what makes Guatemalan coffee unique—from its major varieties and growing regions to its processing methods, flavor characteristics, and grading standards—so you can better understand the depth and diversity behind this origin.

 

Guatemalan Coffee Overview

Most of Guatemala’s coffee production is Arabica, while only about 3% of farmland is planted with Robusta. Since 2023, however, national programs have supported the expansion of Robusta production, suggesting that its share may gradually increase in the future.

Coffee was first introduced to Guatemala in the 18th century by missionaries or European settlers. In 1832, government incentives such as tax exemptions and production quotas encouraged farmers to cultivate coffee, and exports began to grow after 1850. By the late 19th century, coffee had become one of Guatemala’s most important crops and had gained recognition for its quality.

In the late 20th century, the Guatemalan National Coffee Association (Anacafé) strengthened national branding by focusing on quality and promoting “Guatemalan coffee” as part of the country’s identity. In 2018, Guatemalan coffee was declared national intangible cultural heritage.

According to the 2025 Coffee Annual, Guatemala’s main export market is the United States, followed by Canada, Japan, Belgium, and Italy, with Taiwan ranking eighth. (Source: USDA Foreign Agricultural Service, Coffee Annual 2025.)

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The Role of the Guatemalan National Coffee Association (Anacafé)

Founded in 1960, the Guatemalan National Coffee Association (Anacafé) is a nonprofit organization dedicated to supporting a sustainable, competitive, and high-quality coffee sector.

Its work spans five main areas:

• Producer support: Providing technical development, innovation, communication, and farmer assistance to improve profitability and long-term sustainability.
• Marketing: Developing and implementing strategies to strengthen consumer recognition of Guatemalan coffee.
• Strategic partnerships: Collaborating with domestic and international institutions.
• Operations and information: Improving efficiency through streamlined processes and offering useful data to help farmers make informed decisions.
• Talent development: Training and cultivating professionals to drive industry progress.

Key Coffee Varieties Grown in Guatemala

Guatemala primarily cultivates Arabica, with traditional varieties such as Caturra and Catuai forming the foundation of both yield and quality. These cultivars have played an important role in the country’s development within the specialty market. In recent years, plantings of rust-resistant varieties have continued to expand, and new hybrids have been developed to combine disease resistance with strong cup quality.

Based on data from the Coffee Annual, the six most widely planted varieties in Guatemala are:

• Catimor: A hybrid derived from Timor Hybrid and Caturra. It contains robusta genetics, giving it strong resistance to leaf rust. In Guatemala, it is often used as a base in breeding programs for disease-resistant varieties.
• Caturra: A natural mutation of Bourbon characterized by its compact size, high yield, and good cup quality. It is one of Guatemala’s key high-quality varieties but is more susceptible to leaf rust.
• Catuai: A hybrid of Mundo Novo and Caturra. It has high productivity and adapts well to different environments, making it widely cultivated, though it has weak resistance to leaf rust.
• Sarchimor: A hybrid between Villa Sarchi (a natural Bourbon mutation) and Timor Hybrid. It offers strong resistance to leaf rust and is frequently used in Guatemala for breeding disease-resistant cultivars.
• Anacafé 14: Developed by the Guatemalan National Coffee Association (Anacafé), this variety is known for high yield, strong cup quality, and good resistance to leaf rust, making it a notable cultivar in the country.
• Bourbon: An heirloom Arabica variety valued for its sweetness and layered flavor profile. It has lower yields and is more susceptible to disease, making it more challenging to grow.

 

Guatemala’s Coffee-Growing Conditions and Major Regions

 

Guatemala has eight major coffee regions, each shaped by its own geography and microclimate. These differences influence the growing environment and contribute to the distinct characteristics found in coffees from each area.

Coban

Located in the central part of Guatemala, Coban lies within a tropical rainforest and receives the second-highest annual rainfall among the country’s coffee regions, surpassed only by San Marcos. Coffee is grown on misty, rain-soaked hillsides, where the cool, humid climate persists throughout the year. These conditions create a distinctive microclimate that contributes to Coban’s unique coffee characteristics.

• Temperature: 15–20°C
• Annual rainfall: 3,048–4,064 mm
• Relative humidity: 85–95%
• Elevation: 1,311–1,707 masl
• Harvest season: December–March

Huehuetenango

Huehuetenango is located near the border with Mexico and is the highest and driest among Guatemala’s non-volcanic coffee regions. Warm, dry winds from the Mexican plains protect the high-altitude farms from frost, allowing the coffee cherries to mature healthily and develop flavor over a longer period.

• Temperature: 20–24°C
• Annual rainfall: 1,219–1,422 mm
• Relative humidity: 70–80%
• Elevation: 1,524–1,981 masl
• Harvest season: January–April

 

San Marcos

San Marcos is located near the Tajumulco Volcano, which contributes to the area’s fertile soil. It is the warmest and wettest of Guatemala’s eight coffee regions. Because the rainy season begins earlier here, coffee trees tend to flower sooner than in other areas.

• Temperature: 21–27°C
• Annual rainfall: 4,064–5,080 mm
• Relative humidity: 70–80%
• Elevation: 1,311–1,829 masl
• Harvest season: December–March

 

Atitlán

The Atitlán region lies along Lake Atitlán, Guatemala’s largest volcanic lake, and is known for its nutrient-rich volcanic soil with high organic content. Around 90% of the coffee is grown on the slopes of three volcanoes located on the southern side of the lake. In addition to the fertile soil, cool winds coming off the lake help create a distinctive microclimate that contributes to the region’s characteristic coffee profile.

• Temperature: 20–22°C
• Annual rainfall: 1,829–2,337 mm
• Relative humidity: 75–85%
• Elevation: 1,524–1,707 masl
• Harvest season: December–March

 

Acatenango

Acatenango is one of Guatemala’s well-known high-altitude coffee regions. It is located near the actively erupting Fuego Volcano, whose activity enriches the soil with minerals that nourish the coffee trees. The area also benefits from Pacific winds and distinct seasonal patterns, conditions that not only help shape the region’s identifiable coffee characteristics but also support effective sun-drying.

• Temperature: 14–31°C
• Annual rainfall: 1,219–1,829 mm
• Relative humidity: 70–80%
• Elevation: 1,311–1,981 masl
• Harvest season: December–March

 

Antigua

Antigua is located in a valley surrounded by three volcanoes—Agua, Fuego, and Acatenango. Fuego is an active volcano, and its periodic eruptions deposit fresh volcanic ash that replenishes minerals in the soil. The presence of volcanic pumice also helps the soil retain moisture, reducing the impact of low rainfall on coffee plants.

• Temperature: 18–22°C
• Annual rainfall: 813–1,219 mm
• Relative humidity: 65%
• Elevation: 1,524–1,707 masl
• Harvest season: January–March

 

Fraijanes

Fraijanes is located near the active Pacaya Volcano, which last erupted in 2021. Although the volcano poses potential risks, its frequent activity provides a steady supply of volcanic ash that enriches the soil with minerals.

• Temperature: 12–26°C
• Annual rainfall: 1,524–3,048 mm
• Relative humidity: 70–90%
• Elevation: 1,372–1,829 masl
• Harvest season: December–February

 

New Oriente

New Oriente is located in an area that was once part of an ancient volcanic range. The volcanoes are now dormant, and the soil has transformed into mineral-rich metamorphic rock. This distinctive terroir contributes to the region’s notable chocolate-like characteristics and has supported its gradual development—from a poor area in the 1950s into a coffee-dependent production zone.

• Temperature: 18–25°C
• Annual rainfall: 1,829–2,032 mm
• Relative humidity: 70–80%
• Elevation: 1,311–1,707 masl
• Harvest season: December–March

Coffee Processing Methods in Guatemala

 

Because many of Guatemala’s coffee regions are humid and receive significant rainfall, washed processing is widely used. For specific flavor goals, producers may also employ natural, honey, or anaerobic methods depending on local conditions. Below is an overview of the two primary methods: washed and natural processing. 

Washed Processing

Steps: Depulping → fermentation to break down mucilage → washing → drying → hulling

Washed processing is not restricted by climate but requires proper equipment and sufficient water, making it relatively more costly. Its main advantage is that it allows greater control over fermentation, resulting in more consistent and predictable flavor expression.

Because the skin, pulp, and mucilage—key factors that influence flavor—are removed early in the process, washed coffees tend to be cleaner and less prone to defects. In the cup, they typically show bright acidity, clear fruit notes, and a clean, refreshing profile.

Natural Processing

Steps: Drying freshly harvested cherries → regular turning → drying completion → hulling

Due to Guatemala’s climate, natural processing is less common but still produced on a smaller scale. Since the cherries dry in contact with the skin, pulp, and mucilage for an extended period, natural coffees often develop pronounced fruity aromatics, higher sweetness, softer acidity, and a heavier body.

However, natural processing requires ample sunlight, and the drying stage is more susceptible to contamination by foreign matter, making consistency more difficult to maintain.

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Flavor Characteristics of Guatemalan Coffee

Although flavor profiles vary across Guatemala’s diverse microclimates and growing conditions, coffees from the country generally share a bright and pleasant acidity. Below is an overview of the flavor characteristics associated with each of the eight major regions.

• Coban: Fresh fruit aromas, balanced body, and an overall even flavor profile.
• Huehuetenango: Lively acidity, common wine-like notes, and a high level of body.
• San Marcos: Delicate floral notes, noticeable acidity, and good body.
• Atitlán: Bright citrus acidity, pronounced aroma, and a clean, refreshing cup.
• Acatenango: Fragrant aromatics, distinct acidity, balanced body, and a clean, lingering finish.
• Antigua: High sweetness, rich aroma, and an elegant, balanced profile; the specialty-grade “Flor del Café” is particularly representative.
• Fraijanes: Bright acidity, strong aroma, and a full body.
• New Oriente: Distinct chocolate-like flavor.

 

Guatemala’s Coffee Grading System

Guatemala grades its coffee primarily by elevation. The classifications are as follows:

• SHB (Strictly Hard Bean): Above 1,350 meters
• HB (Hard Bean): 1,200–1,350 meters
• Semi-HB (Semi-Hard Bean): 1,100–1,200 meters
• Extra Prime: 900–1,100 meters
• Prime: 750–900 meters

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How to Choose Guatemalan Coffee: Four Key Tips

Once you understand the characteristics of Guatemalan coffee, choosing the right beans becomes much easier. Focusing on four aspects—region, processing method, roast level, and freshness—will help you find a coffee that suits your taste.

1. Region

Guatemala’s diverse microclimates, terrain, humidity levels, and rainfall patterns create distinct regional flavor profiles. When selecting Guatemalan coffee, choose a region based on the flavor notes you prefer. For example, Antigua coffees are known for higher sweetness, while beans from New Oriente often have chocolate-like characteristics.

2. Processing Method

Guatemalan coffees are naturally bright, and washed processing enhances their lively acidity, producing a lighter and cleaner cup. If you prefer sweetness and a heavier body, natural or honey-processed coffees are good alternatives.

3. Roast Level

Guatemalan coffees are commonly roasted from light to medium.

• Light roast: Preserves floral and fruity aromas with bright, clear acidity.
• Medium roast: Highlights nutty and chocolate-like notes while balancing sweetness, acidity, and gentle bitterness.

4. Freshness and Storage

Coffee flavor compounds fade over time, so it’s best to choose beans that are freshly roasted or within their optimal flavor window. If an opened bag has little aroma, it may have been stored for too long. Visible spots or sticky oils on the surface can indicate deterioration, and such beans are not recommended for consumption.

 

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Frequently Asked Questions About Guatemalan Coffee

What roast level works best for Guatemalan coffee?

The ideal roast level depends on personal preference, but Guatemalan coffees are most commonly roasted from light to medium.

• 浅煎り highlight floral, fruity, and citrus notes with bright acidity and a clean finish.
• 中煎り bring out chocolate-like qualities while maintaining balanced sweetness, acidity, and subtle bitterness.

If you want to emphasize vibrant floral and fruity aromatics, a light roast is generally the best choice.

What are the recommended pour-over brewing parameters?

• Roast level: Light to medium
• Grind size: Medium-fine, similar to granulated sugar
• Coffee-to-water ratio: 1:15–16
• Water temperature: 90–93°C
  • Light roast: 92–93°C
  • Medium roast: 90–91°C

Note: Adjust the parameters based on the bean’s characteristics and your flavor goals.

 

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Bring Out the Best of Guatemalan Coffee with a 1Zpresso Hand Grinder

 

To fully appreciate the bright acidity, floral notes, and balanced sweetness of Guatemalan coffee, grind consistency is essential.

A 1Zpresso hand grinder allows you to adjust grind size precisely according to the roast level and brewing method, helping prevent uneven extraction and ensuring a clear, stable flavor profile.

Whether you enjoy the fresh fruit acidity of light roasts, the gentle nuttiness of medium roasts, or the rich depth of darker roasts, a 1Zpresso grinder helps each coffee reveal its character and opens the door to exploring a wider range of flavors.

1Zpresso offers a variety of models to suit different needs—from pour-over to espresso, and from high-efficiency designs to low-effort options—so users can choose the grinder that fits their style.

The grinders also feature a tool-free disassembly design for easy cleaning, helping prevent residual grounds from affecting flavor.

Start your journey into better coffee with a 1Zpresso hand grinder today.