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Guatemalan coffee offers a whole range of flavour profiles. This peculiarity has made the country its own and markets areas with their own character with great success. This includes the Antigua region, which is one of the most renowned coffee growing regions in the world. Since the year 2000, coffee from this region is protected, which on the one hand is to avoid counterfeiting and on the other hand is considered a distinction. In the Huehuetenango region the highest non-volcanic mountains in Central America can be found. At altitudes of 1500 to 2000 meters, some of the finest coffee qualities of the country arise.

In Guatemala, there are both small farmers and larger plantations. Most farmers have their own wet mill and sell their beans as parchment to exporters with their own dry mills.

In 2017/18, Guatemala produced a total of 3.8 million 60kg bags of green coffee, almost 90% of the total production is exported. The majority of Guatemalan coffee can be traced back to the farm or cooperative.


Both Guatemala and Costa Rica are suffering from the impacts of climate change. Although rising temperatures allow the cultivation of coffee in higher growing areas, the lower areas are increasingly struggling with rust.


New rust-resistant varieties were introduced to cope with the problem. In the Lowlands more and more crossings with the variety Villa Sarchi are carried out in order to control the rust disease in the long term.



1300m - 2000m

Harvest time

December - March


Caturra, Catuaí, Bourbon, SL28, SL34, Pacamara, Pache,

Geisha, Batian, Sarchimor (Catimor & Villa Sarchi)

Soil type

Volcanic soil

Growing regions

Antigua, Acatenango, Huehuetenango, San Marcos, Atitlán, Cobán & Nuevo Oriente


Tropical climate with hot temperatures,

high humidity and high precipitation



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