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. 

Coffee Altitude

One of the main influencing factors for the growth of high quality coffee in Guatemala is Altitude.  It's a well known fact that the higher the altitude at which coffee grows, the better the quality.
By. Josué Morales

The "Coffee Tropics"

Coffee growth throughout the world is concentrated in the Tropics and near to the Equator where frost danger is minimum. In the region comprehended in the "Coffee Tropics" there are many variations in climate, soil and altitude; this last one being one of the major influences on the way coffee develops.

When coffee grows above 4,500 ft above sea level its categorized as being a "Strictly Hard Bean"; and what happens at this altitude is that the rate of bean growth is slower, hence it makes the bean denser. Bean yield is lower in every tree also because of the cooler temperatures and because the growth of coffee is also slower, thus further dropping productivity. From a commercial point of view, to grow coffee at this altitude is less profitable, but it makes a huge impact on quality since the bean concentrates and acquires significant portions of what influences it may find in its surroundings.

Chart No. 1: Guatemalan Coffee Altitude

Chart No. 1 shows Coffee Classification according to Altitude. There are 3 major categories that separate major changes in coffee characteristics according to the altitude at which it grows.
Prime and Extra Prime Coffees are grown near the Pacific Coast in Guatemala, they are highly aromatic with earthly fragrance and bold, rich, tropical fruit flavors. Hard and Semi Hard Beans grow along the minor ranges in Guatemala, and are characteristic for their well balanced acidity and body. Strictly Hard Beans (SHB) from Guatemala are exotic and rare and can prove to develop an infinity of flavors and aromas that have yet to be discovered. These SHB's are the most abundant in Guatemala making this country's production high in quality, scarce in availability and high in price. The higher a coffee grows according to this classification, the more intense, clean, and flavorful it becomes.

Guatemalan Coffee SHB covered in Perchment or "Pergamino". 

Please join me on my next blog to learn more about SHB's and the Guatemala Coffee Growing Regions!

What makes Guatemalan Coffee so Special?

Road to Coffee Plantations. Quiché. 

Guatemala is known all over the world for its wonderful scenery, its diverse culture, but above all, for its excellent coffee!

By. Josue Morales 

But what exactly is it that makes Guatemala's Coffee so special? To understand Guatemalan Coffee, one must understand Guatemala first. The name "Guatemala" comes from the ancient mayan meaning "land of many trees." Which only helps describe even better the nature of coffee growing in this country where 98% of coffee is shade grown. Using shade is an agricultural practice that provides priceless nurture to coffee plants, it provides the perfect natural setting for coffee to be grown under unique land and climate factors. The main 

natural occurring influences in coffee are: 

HIGH ALTITUDES: The finest coffee in Guatemala is cultuvated between 4,300 and 6,500 feet above sea level. Which are extremely  high altitudes at which coffee production may only be achieved by shade forests and our next factor. 

Burning flame at Coffea Roasters Guatemala. 

MORE THAN 300 MICROCLIMATES: In a relatively small geographical area, 108,889 square kilometers, this can only be explained by the many geogrphic influences present in Guatemala such as a large number of Volcanoes, vast Crater Lakes, High Plateaus and Ranges, along with the Atlantic and Pacific Oceans. All combine to create significant flavor differences among the different coffee regions in this country.

CONSISTENT RAINFALL PATTERNS: Annual rainfall in Guatemala ranges between 32 and 200, and constitutes our third natural factor in coffee excellence. Rain in Guatemala is not only plentiful, but in many ways predictable. With a heavy rainy that provides perfect development conditions for the coffee plant, with an added value of atleast one heavy rain in summer that allows for the coffee flower to blossom.

Clouds over Guatemala City. 

The Guatemalan Experience (Part 2)

Sunset in Lake Atitlán. Guatemala. 

...It was then I understood… when she came up. The moon appeared massive behind the Toliman, and I could distinguish the deer running up the Atitlan to greet her on the other side of the range. I understood I wouldn't be the prey that night. The deer stood as sharp silhouettes against the moon, but I knew better, those were the firefly wizards, the deer men followed by their yellow rabbits. Quick! Fast! Two coffee trees fell in flames on the lake, completely covered with little flaming bugs.

The sound of the second crack made me step away from paradise for a second. As the fumes and heat came out of the roaster and the cooling tray started caressing the perfect full city Atitlán SHB. I closed the lid and dropped another batch into a vision splendid. As I stepped away from the roaster and my beloved Atitlán, the room hummed with the hulling of the machines going on in the other room. As I opened the door, again the pure and crystal feeling of heavy rain entered my nose. A San Marcos SHB was being dry milled, a faint powdery cloud hung around the coffee bags waiting to get roasted. The small greenish-blue bean looked insignificant in my hand. I took a handful to my nose after removing my mask. Oh the Universe is kind! If rain were solid it would be this…

I took a small green San Marcos to chew on, and on the act was able to contemplate the world as seen from its cloudy roof atop the Tacaná Volcano. In the distance, just as if on the volcano, I saw the scattered peaks of the Guatemalan Fire Chain in the form of coffee stacks. To my left the high planes of Huehuetenango, as I passed it I reached yet for another green bean. The subtle difference was felt as soon as I dropped my rainy San Marcos and felt the dark chocolate from this other region. And far away on that side of the Cuchumatanes I could close my eyes and listen to the roar of the hundred rivers in Quiché. Fresh prunes, ripe orange, and strong eucalyptus with cypress from the faraway Acatenango made me want to shipwreck my soul on that very spot. However the warm feeling from flaming heat reminded me that yet another batch was on its way.

The warmth felt so good out on those ranges, I had to take my hat off to wipe the sweat in my forehead. I rested for a while as I meditated that last roast. Sitting here on the breeze of the Fraijanes Pateau made me want to heartily gulp down on a fresh espresso, but the beverage served by my local host felt so much better at that moment. I lay on my back as last years foliage made a perfect rug above the moist soil. I could smell the earth, the pleasant and rich coffea leaves. I could see way above me the massive branches that nurtured my coffee plants. It was extremely hot (35ºC) considering we were at 6.500 feet above sea level. Clouds gave additional shade as a heavy warm drop fell on my hand. It had been just as the drops that had flown like the darts of heaven into my body at Retalhuleu; while the Pacific roared unseen and the black sand under my feet was damp as I clung to my horse in the storm. It is such a pleasant life in the tropics! As the smoke of another batch is lost in the air, the clouds start to part from the ground in the musty plantation of the Rain Forest in Cobán. I can barely distinguish the shapes of smiles and the shades of men and women, who bless and welcome summer by claiming with their fingertips the precious trophy of this land. In every coffee cherry holding perfection, and as I watch each cherry flow down the wetting mill unto the patio, I sense the coffee-cherry smell so strong in the air that under the blazing sun its nearly solid.

As I finish my roasting schedule I walk past the grinders that scream out the concentrated magnificence of a paradise contained in microscopic chunks. Outside the roastery a pleasant fresh smell of roasted coffee hangs on the atmosphere and will be felt in the neighbourhood through the night. People stop and sniff every once in a while, a small roasted bean lingers its aftertaste on my tongue. I feel tired as I sip my cup of coffee; it was a long journey today. It's hard to believe so much adventure can be present in such small a place. I take a couple of minutes as that sun sets miles away over the Lake at Atitlán, and in every drink experience it all over again. My heart blushes to the thought of having preserved the life of my country in every batch, and the possibility of bringing this untamed perfection that flows at the tip of my fingers into every cup and everyday. But tomorrow will be better, tomorrow I'll see the world, and continue to ponder in eternal gratefulness, every few seconds that this is the reason why I roast.