Harvest Season in Guatemala

Its harvest season in Guatemala, spring is starting to heat up while talented hands all around the country are preparing to claim the trophy of this land. 

By. Josué Morales

There is so much work to do when coffee starts to get ready to be picked, the process of perfection starts on this stage to which we roasters (and baristas) will have to pay respect when it gets to our area of expertise. Several weeks ago I walked Finca San Jorge in Palencia (where these photos take place) alongside a very good friend to whom I told at that time that coffee is an Industry of Perfection. Coffee plants have to be placed, harvested and tended in a perfect way, there is a very minimal room for error in every single stage of the process. Then coffee goes to get washed, fermented and dried; which in my opinion constitutes probably the most crucial climax in coffee processing throughout all of its stages. When it gets dried and stored, and ready to be hulled and selected the job of those who grow the coffee is officially finished. By the time it gets dropped into a roaster one who roasts must be ready to show respect and honor all of the prior processes of perfection that came before. It can easily be ruined within a span of a few seconds, but it can greatly be projected if we're able to find, yet again, its perfect roasting profile. We can only hope our knowledge on coffee is high when facing this great challenge, and ready (as I've said in The Guatemalan Experience) to preserve the life of a country, a region, a specific origin, achieving perfection every few seconds.

More to come soon!

Guatemalan Coffee. "Almacigo." Baby coffee plants being nurtured to produce great coffee.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. Fermentation tank were coffee spends around 8 hours before being washed.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. Being dried in the patio. Far in the distance the Fuego and Acatenango Volcanoes.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. Plants in the higher part of the finca, still green and not ready to be picked.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. Cherrys starting to ripen in the lower part of the finca.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. In the distance "El Serro del Tomastepeq; Palencia's emblematic peak."
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

Guatemalan Coffee. Organic fertilizer being produced from the waist of the coffee pulp.
Photo at Finca San Jorge, Palencia. Guatemala; by Josué Morales. 

GUATEMALAN COFFEE REGIONS PROFILE NO. 3: ATITLÁN

One of the world's most exotic and beautiful places, this region's landmark is the massive crater Lake Atitlán, and its three volcanoes San Pedro, Tolimán and Atitlán.
By. Josué Morales

Lake Atitlán in Sololá. Guatemala. Photo by Josué Morales

Guatemala Coffee Profile: Atitlán Coffee SHB.

Home for endangered birds and wildlife, natural reserves and private forests; there are many things to be noticed driving around Lake Atitlán. The amazing scenery, the magical aspect of this place that seems to be a self-contained universe, the notion of time slowing down, the colorful smile of the people that live in the small towns all around the shores, and especially what stands out is coffee shrubs growing everywhere. Starting from the descent on the road from Sololá, to the outer skirts on the west side of the lake going from the high Volcanoes all the way into the lowlands beyond. 

Lake Atitlán. Guatemala.
Images by Google.

Being a completely volcanic region, the soils are rich in minerals and organic content. Altitude plays and important role in the development of this coffee, being Lake Atitlán at 4.500 ft, what grows on the slopes of these mountains and volcanoes develops slowly producing a small blueish coffee bean that is shielded by the natural occurring phenomenon of Xocomil. These are strong winds generated in the Lake whose role is to stir the waters and regulate microclimatic changes allowing for coffee to grow at high altitudes without being affected by frost. 

Lagoon at Finca Tarrales,  half way up the
Atitlán Volcano.  Photo by Josué Morales

The result of combining all these natural factors with the elaborated craft of local people that produce this coffee is near to perfection. Green coffee from Atitlán smells like coco butter and fresh flowers, giving away raspberry, prune and citric notes when roasted; with an elegant, crisp but pleasant long aftertaste. Although characteristics may vary due to difference in altitudes and microclimatic variations from one part of the Lake to another. The coffee from the three volcanoes can come to be extremely different from each other, differences go to the extreme of depending wether coffee plantations are facing the lake or not. One thing is true, however, and that is the unequivocal quality present in everything produced here. 


Sadly, Atitlán Coffee has become very difficult to obtain, since most of it is smuggled into Antigua and sold as a different origin, or used for blending. But some honorable farmers still remain that enable us to distinguish the subtleties of such an exotic coffee-growing region. 

Roasting Coffee. Picture by Ivan Castro for Coffea Roasters Guatemala.

GUATEMALAN COFFEE REGIONS PROFILE NO. 2: ANTIGUA

Antigua Guatemala Coffee: Caturra.
Photo Courtesy of Ivan Castro. 

Perhaps the most revered and famous of all the Guatemalan Coffee Regions; Antigua has become the insignia coffee of this country, celebrated around the world for its excellent and wonderful characteristics.
By. Josué Morales


The Antigua Guatemala Region is venerated throughout the world by everyone who has ever tasted, cupped, or roasted coffee from this unique origin. Characterized for being elegant and "outstanding" in the cup, this coffee's complexity varies and exposes a great array of flavors from exotic and tropical fruits, to dark and intense caramel and chocolate flavors. It is best when fresh roasted to a Full or Medium City, but it is definitely worth trying at slightly darker roasts as an Espresso. 


This region is formed by a Valley enclosed by three Volcanoes: Agua, Fuego and Acatenango. It is said to be the birthplace of Guatemalan Coffee, being the oldest region to be cultivating coffee ever since the Jesuit priests brought the plants to Antigua. Its climate is temperate all year round with steady moisture (65%) that makes this a suitable and perfect place for coffee to be slowly nurtured in a Valley whose altitude starts at 5,000 ft. Cool nights finalize the process of stabilization allowing for no extreme climate variations between the dry and wet seasons of Guatemala (unlike the other regions).

Antigua Guatemala Coffee Profile.

The soils in this region are very rich in minerals due to the occasional eruptions of the Volcán de Fuego (The Fire Volcano); and also because of the fact that being an enclosed valley it prevents the soil from severe erosion. The earth from which this coffee thrives was once a virgin forest making the soil rich in potassium that provide for healthy growth.

Antigua Guatemala Coffee Region.
Images by Google.

Antigua (founded by Spanish Conquistadors in 1543) means "the Old City", this region was formerly the capital of Guatemala in the 18th Century until it was partially destroyed by an earthquake in 1717. For 200 years it served as the head of present day Central America and the southern part of México (Chiapas). Called by King Felipe II of Spain "Very Noble and Very Loyal" its recognition as a Colonial City served for its declaration as a World Heritage Site, and its a landmark for tourists that come from all around the world.

Famous for its fine restaurants and hotels, abundant popular food sites, its massive Holy Week Celebrations, hand craft sales and typical candies; Antigua Guatemala is also said to be a place of many ancient stories and legends, and a place where one achieves the best resting sleep thanks to a natural somnific substance inherent in the sands of the volcanoes that have bathed these forests for centuries and whose magical substance is spread each day by the fresh morning dew. These and many other reasons allow for new coffee discoveries every year in the unique plantations of the Antigua Guatemala Coffee Region, it's definitely a coffee to enjoy and continue to celebrate through all the world.  

"Tanque de la Unión." By. Josué Morales

GUATEMALAN COFFEE REGIONS PROFILE NO. 1: ACATENANGO

Guatemalan Coffee: Acatenango Profile

The region of the Acatenango Valley receives its name from its main topographical influence, the Acatenango Volcano, located in the mid-west part of Guatemala.
By. Josué Morales

The Acatenango Volcano is the 3rd highest peak in Central America, greatly influencing the terrain that's bathed every year in the ashes of the Volcan de Fuego (The Fire Volcano) one of the three active volcanoes in Guatemala, and protected from frost by the warm winds that blow from the Pacific Ocean throught the high plains that stretch all the way to the Atitlán Volcano. The Acatenango region is unique and traditional. Even when this is the newest of the Guatemala Coffee Regions to be recognized, it has been cultivating coffee for over a 100 years, creating a vast presence of coffee forest that nurtures small coffee plantations which bare the highest quality in every crop.

Eruption of the Volcan de Fuego, with the Acatenango Volcano in the back.
(Photo "El despertar de un coloso" courtesy of Mr. Oscar Velásquez.)

Guatemalan Coffee: Area covered by the Acatenango Coffee Region.
(Images from Google.)

Grapefruit, citrics, cherry, syrup, almods, hazelnut and a creamy round mouthfeel describe best the coffee that grows in the many hills, slopes, valleys and difficult terrain of the approximately 5,300 hectares of the region.

Dominated by many forests the coffee tends to have a strong character beneath its subtle flavors. When dry milling this coffee one can  sense a faint smell of cypress, eucalyptus, and oranges that's caused because of the leaves of the trees that surround the patios where the coffee is dried.

This region's production is dominated by many small families that have to organize as members of cooperatives that enable them to raise their volumes, apply from technical assistance, and bring up the overall quality as they individually learn how to take the best care of the small plantations in order to achieve consistency. Since 2005 the presence of Utz Kapeh and Starbucks C.A.F.E. Practices have contributed to seal quality and develop growth for the area. Many plantations in the Acatenango region have also entered the Cup of Excellence auction programs and have proved to deliver great tasting coffee and immense satisfaction to those who grow it, roast it, and finally drink it.

Guatemalan Coffee. Photo "Tus manos hablan." Courtesy of Mr. Guillermo R. Cuyún.  

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.