The Guatemalan Coffee Regions

Guatemalan Coffee has been divided geographically into 8 major coffee growing regions that produce unique flavor profiles.
By. Josué Morales

They reflect the way in which the different types of soil and climate combine at high altitudes to create diverse flavor profiles in coffees produced around the country. Naturally protected from extreme weather; the main differences among the 8 Guatemalan Coffee Regions are due to the following factors:

1. Altitude: which varies within the regions and their natural influences such as ranges and valleys formed by the Sierra de los Cucuchumatanes and the slopes of many Volcanoes and Lakes.
2. Soil: determined by different landmarks such as the 34 volcanoes that constitute the Guatemala Fire Chain; varying fertility, the presence of essential and diverse minerals (from limestone to volcanic to metamorphic), temperature, moisture, pH, drainage, erosion, and the degree and orientation of slopes. 
3. Climate: rainfall, temperature, sunshine and cloud pattern distribution varies from region to region, and from year to year; influencing coffee and making it unique in every crop. 

The classification system for the coffee regions has to be considered as a reference for flavor profiles and similarities amongst growing conditions in each region. However these regions comprehend a numerous number of farms and plantations that are also subject to microclimate variations that further develop distinctive traits amongst the coffee. Guatemala is a whole world flavor in one single place; almost any coffee flavor can be found in Guatemala plus the added complexity of an ongoing discovery and perfection in every crop.


The specific variations and the particular traits from each region will be discussed in further posts.