Guatemala is renowned for producing high-quality Arabica coffee beans, which are highly regarded in the specialty coffee industry.

• Bourbon: Bourbon is one of the classic Arabica coffee varieties known for its exceptional cup quality. In Guatemala, Bourbon coffee beans are cultivated in various regions, contributing to a diverse range of flavor profiles. Bourbon beans often produce coffee with a smooth body and bright acidity, featuring floral, fruity, and sometimes nutty notes.
• Typica: Typica is another classic Arabica variety and is one of the most widely grown coffee types in the world. In Guatemala, Typica coffee beans are known for their well-balanced flavors, medium body, and bright acidity. The flavor profile can include notes of citrus, floral tones, and mild sweetness.

• Growing Regions: Guatemala has several coffee-growing regions known for their unique flavor profiles. Some notable regions include Antigua, Huehuetenango, Atitlán, Cobán, and Fraijanes. Each region’s climate, altitude, and soil conditions contribute to the distinctive characteristics of the coffee.
• Altitude: The high altitudes at which coffee is cultivated in Guatemala, typically ranging from 1,200 to 2,000 meters (3,900 to 6,500 feet) above sea level, contribute to the development of the coffee’s flavors. The cooler temperatures and volcanic soil found at these elevations provide optimal conditions for growing specialty coffee.
• Flavor Profile: Guatemala Arabica coffee beans are known for their exceptional cup quality and well-balanced flavors. They often exhibit a medium to full body, moderate acidity, and a wide range of flavor notes. These can include chocolate, caramel, nuttiness, citrus, floral tones, and sometimes hints of spice.

• Processing Methods: Various processing methods are used for Guatemala coffee beans, including washed (wet-processed), natural (dry-processed), and honey (semi-washed) methods. The processing method can influence the flavor profile, with washed coffees often exhibiting brighter acidity and cleaner flavors, while natural processed coffees tend to be fruitier and more complex.
• Shade-Grown and Sustainable Practices: Many coffee farms in Guatemala practice shade cultivation, where coffee plants are grown under the canopy of shade trees. This traditional approach provides a more balanced ecosystem, helps to preserve biodiversity, and can contribute to the nuanced flavors of the coffee.
• Specialty Coffee Recognition: Guatemala’s Arabica coffee beans have gained recognition within the specialty coffee industry. They are often sought after by roasters and coffee enthusiasts who appreciate the country’s consistent quality and unique flavor profiles.