Guatemalan coffee

Guatemala produces some of the finest and most unusual highland coffees - Guatemala Antigua, which combines a complex palette of flavors: spices, flowers, smoke, and sometimes chocolate. The coffee's acidity ranges from subtle to strong. This variety may be due to the increased humidity in some areas due to their proximity to the ocean.

The smooth-tasting coffee comes from plantations in Coban, Huehuetenango, and San Marcos. Other famous coffee plantations in Guatemala include La Takita, San Rafael Uría, Pastores, and Las Nubes. The best Guatemalan coffee is harvested in the Lake Atitlán basin. Small cooperatives that process it are located in the cities of San Juan la Laguna, San Lucas Toliman, and Santiago Atitlán. A producer in San Juan la Laguna sells his excellent coffee, which is called "La Voz que Clama en el Desierto".

The coffee is processed with due consideration for all technological nuances, although transportation delays (due to the remoteness of the location) impart a slightly fermented flavor to the aromatic cup. In any case, coffee grown in this region is an excellent choice for lovers of a product grown in harmony with the land and the aspirations of the people. It's worth noting that Guatemala, more than any other Latin American country, has preserved traditional Arabica varieties. Bourbon and TypicaCoffee is typically grown in shade, ranging from the strictly managed shade of large plantations to the thickets of small producers.

Guatemala's highest-grade coffee is extra-hard bean (SHB). Its flavor meets the criteria established for this region by ANACAFE (the national coffee association). Coffee that does not meet regional standards is permitted for sale without a regional designation.