Guatemalan coffee is a full-bodied, vibrant cup with a little spice and a touch of caramel.
Guatemala has very diverse geographic and climatic characteristics, thus its territory is divided into eight separate regions in terms of coffee cultivation. From the growing areas grouped based on different micro-climates, the highest region is the Huehuetenango, where small coffee farms are located on a plateau.
As a result, coffees grown there belong almost exclusively to the SHB – Strictly Hard Bean – class. This category represents coffees that are grown at high altitudes, and thus they ripen more slowly, which makes the coffee beans harder and denser. The Huehuetenango coffees, which normally comprise the Bourbon, Caturra, and Catu varietals, are processed with a washed method in local mills.