The History of Guatemalan Coffee
Coffee cultivation in Guatemala has a rich history dating back to the 1700s when Jesuit priests initially introduced coffee seeds for local consumption. However, it wasn’t until the 19th century that coffee gained significant prominence. Before coffee, indigo was the main export, but declining demand led to a quest for alternative cash crops.
In the mid-1800s, the Guatemalan government recognized coffee’s export potential, offering incentives such as land grants to farmers. This shift from traditional maize farming to coffee cultivation, while economically beneficial, resulted in land disputes and the displacement of indigenous populations.
By the late 19th century, coffee had become the backbone of Guatemala’s economy, constituting 90% of exports. The emergence of the “coffee oligarchy,” composed of influential families, further solidified the industry’s dominance.
Founded in 1960, the National Coffee Association (ANACAFE) played a crucial role in promoting Guatemalan coffee globally. They categorized coffee into eight regions, each boasting distinctive flavor profiles.
Despite a 36-year civil war (1960-1996) impacting the industry, Guatemala’s coffee sector endured, remaining pivotal for the nation’s economy. Challenges like the coffee rust epidemic and the COVID-19 pandemic have tested its resilience, yet Guatemalan coffee remains highly esteemed worldwide.
Today, coffee stands as one of Guatemala’s key exports, providing significant income for numerous families and driving economic development in the country.
Below is the List of the Best Guatemala coffee brands
Volcanica Guatemala Antigua Coffee, Reserve, Dark Roast, Whole Bean
Features
- Family Owned
- Offering Organically Grown, Rainforest Alliance Certified and Fair-Trade Certified coffee
- Coffee Processing: Washed
- Drying: Patio
Overview
Grown in the volcanic regions of Guatemala, Volcanica is well-known for cultivating coffee at some of the highest elevations in Antigua. These beans exemplify the best roasts that Guatemala has to offer.
Volcanica coffee company takes great care in roasting their Guatemala Antigua Coffee to perfection. The slow roasted, snap cooled beans lock in flavor and aroma, providing the perfect care for the perfect cup. The aroma of this freshly roasted coffee is sure to fill your home and delight your senses.
In addition to its delicious taste, Volcanica Guatemala Antigua Coffee is also an ethical and sustainable choice. The coffee is Kosher Certified and Rainforest Alliance Certified, ensuring that it meets high standards for environmental and social responsibility.
illy Arabica Selections Guatemala Whole Bean Coffee
Features
- The coffee beans are packed in a unique pressurized can that preserves the flavor and complexity of the coffee
- Guatemala features a bold taste, with notes of chocolate1
- This coffee is made with 100% Arabica beans
- The coffee comes in recyclable outer packaging
Overview
illy Arabica Selections Guatemala Whole Bean Coffee is a delicious and sustainably grown coffee that is made with 100% Arabica beans. The roast of this origin is specially calibrated to enhance the natural aromatic notes and flavor profile of the coffee, resulting in a bold taste with notes of chocolate.
One of the standout features of this coffee is its unique pressurized packaging, which preserves the flavor and complexity of the illy blend while enhancing the coffee’s aroma and ensuring optimal freshness. Each pressurized can contains 8.8 oz of whole beans.
In addition to their commitment to quality, illy is also dedicated to sustainability. The coffee comes in recyclable outer packaging and sustainable shipping options are available to reduce the environmental impact of delivery by minimizing the use of cardboard packaging.
Java Planet Low Acid Coffee, Organic Guatemala Single Origin
Features
- It is organic, Fair Trade, GMO free, and Smithsonian Bird Friendly certified
- Made of 100% Arabica beans
- It has a medium roast
- It is naturally low acid and free from mold and pesticides
- Family Owned and Operated
Overview
Java Planet Low Acid Coffee, Guatemala Single Origin is a delicious and sustainably grown coffee that is made with USDA organic specialty grade Arabica coffee. This medium roast coffee has notes of caramel and chocolate and a great body, making it a delicious choice for coffee lovers.
One of the standout features of this coffee is its low acid content, which makes it easier on the stomach. This is a great option for those who love coffee but have trouble with the acidity of traditional coffees.
In addition to its delicious flavor and low acid content, Java Planet Low Acid Coffee is also committed to sustainability. As a small family-owned business, they are passionate about their health and that of our planet. They only roast 100% organic specialty grade Arabica coffee.
Gevalia Special Reserve Guatemala Ground Coffee
Features
- 100% Arabica coffee beans
- Rainforest Alliance & Kosher Certified:
- This coffee is ground to a coarse grind
- The coffee beans are slow roasted to preserve their flavor and aroma
Overview
This is a delicious coffee that is sourced exclusively from Guatemala, a country known for its majestic mountain ranges. The high altitude strongly influences this coffee’s unique flavor.
This coffee contains beans from farms that have achieved Rainforest Alliance certification, which encourages a minimum of 40% shade cover on farms located in naturally forested areas. The resulting coffee is medium bodied with a depth and complexity of earthy, smoky notes and a hint of cocoa. It is perfectly tailored for use in your French press brewer.
The beans are sourced from Guatemala and are 100% Arabica coffee beans. The medium roast releases an aroma to fill your home and the slow roasted, snap cooled beans lock in flavor and aroma. This coffee provides the perfect care for the perfect cup.
2LB Pablo’s Pride Guatemala – Medium-Dark Roast – Whole Bean Arabica Coffee
Features
- 100% Arabica Coffee, GMO Free
- The coffee comes in a resealable bag, which helps to keep it fresh
- Pablo’s Pride is a Sharing Certified company
- Premium Guatemala coffee
Overview
Pablo’s Pride Guatemala is a medium-dark roast is rich and chocolatey with considerable depth of flavor. It has a very smooth velvety body, low acidity, and a clean caramel and cocoa finish.
The slight caramelization of the natural sugars in the beans gives this coffee a touch of roastiness, while it still retains its natural flavor character, giving it a sweet, pleasant aftertaste.
Pablo’s Pride is committed to providing high-quality coffee and guarantees the quality and flavor of all their specialty coffees. If you don’t love their coffee, they’ll refund your order, no questions asked.
In addition to their commitment to quality, Pablo’s Pride is also a sharing certified company. This means that they donate a portion of their profits to help coffee farmers in Guatemala.
Guatemala Coffee Growing Regions
Acatenango Valley
Location: Near the active Fuego volcano.
Attributes: The region benefits from volcanic ash deposits that constantly refresh the soil. It’s characterized by dense shade and forests, protecting the coffee plants from frost and allowing the beans to mature slowly.
Flavor Profile: Complex wines, good body, and acidity.
Antigua
Location: Surrounded by three volcanoes: Agua, Fuego, and Acatenango.
Attributes: Cobblestone streets and Spanish colonial architecture make Antigua distinct, but it’s the region’s volcanic soil, low humidity, lots of sunlight, and cool nights that create its revered coffee conditions.
Flavor Profile: Full-bodied and well-balanced with a velvety feel, often with chocolate, caramel, and citrus notes.
Atitlán
Location: On the slopes of the Atitlán volcano and near Lake Atitlán.
Attributes: The region has rich volcanic soils and benefits from moisture from the nearby Pacific Ocean. Most of the coffee is grown by smallholders.
Flavor Profile: Full-bodied with a pronounced acidity and a distinctive wine-like quality.
Cobán
Location: In the northern Alta Verapaz region.
Attributes: This region experiences rain almost year-round, leading to a unique, humid climate. Coffee is typically grown under dense, natural canopy.
Flavor Profile: Balanced and medium-bodied with herbal notes.
Fraijanes Plateau
Location: North of Guatemala City, near the Pacaya volcano.
Attributes: This region experiences consistent rainfall, and the soil is enriched with volcanic pumice, which helps in retaining moisture.
Flavor Profile: Aromatic with a full body, bright acidity, and a hint of cocoa.
Huehuetenango
Location: In the Cuchumatanes, the highest non-volcanic mountain range in Central America.
Attributes: Due to its altitude, it’s a non-volcanic region that remains warm, resulting in a microclimate conducive to coffee cultivation.
Flavor Profile: Complex fruit notes, bright acidity, full body, and winey undertones.
Nuevo Oriente
Location: Eastern side of the country.
Attributes: Characterized by its stable, humid climate and a soil rich in minerals. The region was relatively late to coffee cultivation, starting only in the 1950s.
Flavor Profile: Full-bodied with a marked acidity and wine-like nuances.
San Marcos
Location: On the Pacific side, near the Mexican border.
Attributes: It’s the region with the highest rainfall in the country, resulting in an early flowering season. The presence of warm winds from the Pacific Ocean gives this region its unique microclimate.
Flavor Profile: Aromatic, with a balanced body and acidity.
Why is Guatemalan coffee so good
Several factors contribute to the exceptional quality of Guatemalan coffee:
Climate and Altitude: Guatemala boasts multiple microclimates suitable for coffee cultivation. The high altitudes, particularly in regions like Antigua, Huehuetenango, and Atitlán, lead to slower bean development, which can create a denser bean and a more concentrated flavor.
Volcanic Soil: Many of Guatemala’s coffee-growing regions benefit from nutrient-rich volcanic soil, which can impart distinct flavors to the coffee.
Variety: Guatemala has several distinct coffee-growing regions, each with its own unique flavor profiles. This allows for a broad spectrum of flavors ranging from fruity to chocolatey.
Tradition and Expertise: Coffee cultivation has a long history in Guatemala. Over generations, farmers have refined their cultivation and processing techniques to maximize flavor and quality.
Is Guatemala coffee Arabica or Robusta
About 98% of the coffee produced in Guatemala is Arabica, which makes up the great majority of the nation’s crop. Arabica beans are regarded as the higher-quality of the two primary coffee bean varieties because of their delicate flavor and aroma.
On the other hand, Robusta beans are cultivated at lower elevations and have higher pest and disease resistance. They have a stronger flavor and more caffeine than Arabica beans, but they are not as highly regarded by coffee connoisseurs.
There are a few small pockets in Guatemala where Robusta beans are grown, but they make up a very small percentage of the country’s coffee production. If you are looking for a cup of Guatemalan coffee, you can be confident that it is made from Arabica beans.
Is Guatemalan coffee good for espresso
Yes, Guatemalan coffee can be excellent for espresso. Its dense beans, particularly from regions like Antigua, can produce a rich crema and a deep, flavorful shot. The specific flavors of the espresso will depend on the region from which the Guatemalan beans are sourced.
Is Guatemala coffee low in acid
Generally speaking, Guatemalan coffee is known for its moderate acidity. However, the acidity of coffee can vary depending on a number of factors, such as the variety of bean, the growing region, the roast level, and the brewing method.
Variety of beans: Arabica beans in general are naturally lower in acidity than Robusta beans. Typica and Bourbon are two of the most popular Arabica coffee varieties, so they are often thought of as being low in acidity. However, there is no scientific evidence to support this claim.
Growing region: Coffee beans grown at higher altitudes tend to be lower in acidity than those grown at lower altitudes. This is because the cooler temperatures at higher altitudes slow down the growth of the beans, resulting in a more balanced flavor profile.
Roast level: Darker roasts tend to be lower in acidity than lighter roasts. This is because the roasting process breaks down some of the acids in the beans.
Brewing method: The brewing method can also affect the acidity of coffee. Methods that use cooler water, such as cold brew, tend to produce coffee with lower acidity.
So, while Guatemalan coffee is generally not considered to be low in acid, there are a number of factors that can influence the acidity of a cup of Guatemalan coffee.
Final Verdict
Given the nuances of each region, the “best” Guatemalan coffee is subjective and largely dependent on personal preference. For those who prefer a full-bodied coffee with a velvety texture and rich notes of chocolate and caramel, Antigua might be the top pick. On the other hand, if you’re after a cup with pronounced fruity notes and winey undertones, Huehuetenango could be your choice.
Huehuetenango and Antigua are often cited as the most iconic and popular regions for Guatemalan coffee. They both capture the essence of Guatemala’s unique terroir and coffee culture.
However, it’s essential to recognize that each region’s coffee is exceptional in its own right. The best approach for enthusiasts is to sample beans from all regions to discover which resonates most with their palate.
In conclusion, while there might be standouts like Antigua and Huehuetenango, the true magic of Guatemalan coffee lies in the journey of exploring and savoring the diverse flavors each region brings to the table.
