Guatemala

Guatemalan coffee is grown in volcanic highlands of regions like Antigua, Huehuetenango and Atitlán at elevations between 1,300 and 2,000 metres, where nutrient‑rich soils and a combination of warm days and cool nights produce dense, flavourful beans. The country's varied microclimates and shade‑grown cultivation contribute to complex taste profiles featuring notes of chocolate, caramel, citrus and tropical fruits with bright acidity. Smallholder farmers and estates employ washed and honey processing methods to highlight clarity and sweetness, resulting in consistently high‑quality coffees sought by specialty roasters.