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Guatemala’s varied terroir, a non-volcanic area with ideal microclimates and uniform rains, produces coffees with distinctively floral aromas, full bodies and bright acidities.
Growing regions include the Fraijanes Plateau, Antigua, Highland Huehuetenango, Rainforest Coban, Volcan San Marcos, Nuevo Oriente, and Atitlan.
The bright fruity quality of Huehuetenango is enhanced by a Light Roast while a Dark Roast brings out flavors of cocoa and bittersweet chocolate.
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Guatemala Atitlan Organic – Chochajau
Heavy body, chocolate, toffee, cherry, grape.
Guatemala Huehuetenango FTO – CODECH
Dark chocolate, cherry, blackberry, nice acidity.
Guatemala San Pedro Necta RFA – Finca El Penon
Blood orange, fig, cherry, toffee.
Guatemala Huehuetenango Organic – AAPICAFI
Nectarine, honey, toffee, citrus finish.
Guatemala Huehuetenango – Franciso Bravo
Nice sweetness, plum, raspberry, chocolate.
Guatemala Huehuetenango Organic – AAPICAFI
Bright, tangy, orange, lemonade.
Guatemala Huehuetenango Organic – AAPICAFI
Dark chocolate, praline, plum.
Guatemala Huehuetenango – Tajumolco
Dark chocolate, hazelnut, cherry, grape.
Guatemala Coban – Chichupak Co-op
Nice sweetness and depth, yellow peach, nectarine.
Guatemala Huehuetenango – Finca La Ladera
Nice sweetness, berries, chocolate, toffee.
Guatemala Antigua Peaberry – Hunapu
Cherry, apple pie, brown sugar, good body.
Guatemala Blue Ayarza Natural
Rich chocolate, ripe strawberry, blackberry.
Guatemala Huehuetenango Organic – Jabiru AAPICAFI
Good body and balance, nectarine, peach, caramel.
Guatemala Blue Ayarza Natural
Blue and black fruits, black grape, boisenberry, sweet.
Guatemala Huehuetenango – Jabiru Union Cantinil
Chocolate, red flame grape, toffee, caramel.
