Guatemala Coffee: Rich, Chocolatey, and Beautifully Balanced
Elizabeth Keller
Our small-batch Guatemala coffee from the high-altitude municipality of Huehuetenango is bright, complex, and beautifully balanced — lemon/lime, nougat, and brown sugar from 400 Mayan farming families on some of the most dramatic slopes in Central America.
Origin
Guatemala Coffee Growing Regions
Sourced from 400 family farms in Huehuetenango at 1,800–2,000 MASL — one of Guatemala’s most celebrated specialty regions. What makes it extraordinary: every afternoon, scorching winds from Mexico’s Tehuantepec plains rush up into the steep canyons, creating a thermal shield that keeps frost at bay while forcing slow cherry maturation. The ancient limestone and clay soil adds the sparkling lemon-lime brightness the region is famous for. Varietals: Bourbon, Catuai, Caturra. Fully washed, sun and mechanically dried.
Flavor Profile
What’s in the Cup
Bright and complex with notes of lemon/lime, nougat, and brown sugar. Medium body, medium acidity, clean satisfying finish — sophisticated and deeply enjoyable.
Shop This Origin
Taste Guatemala’s High-Altitude Complexity
Roasted to order. Lemon/lime brightness, nougat, and brown sugar in every cup, fresh from the roaster to your door.
Lemon/Lime · Nougat · Brown Sugar | Medium Roast | Free US Shipping
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Tasting Notes & Pairings
Tasting Notes & Food Pairings
Primary Notes: Lemon/lime, nougat, and brown sugar with a clean, satisfying finish.
Varietals: Bourbon, Catuai, Caturra | Process: Fully Washed, Sun & Mechanical Dried | Altitude: 1,800–2,000 MASL | Soil: Clay Minerals | Region: Huehuetenango, Guatemala
Pairs well with: Lemon tart, almond nougat, brown sugar shortbread, citrus pound cake, almond biscotti, honey cake, or a simple square of white chocolate.
Brewing Guide
Brewing Methods
Pour Over (Recommended): 1:16 ratio, 200–205°F, bloom 30–45 sec, total 3–3.5 min. Highlights the citrus brightness and nougat sweetness beautifully. → Pour Over Guide
French Press: 1:15 ratio, coarse grind, steep 4 min. → French Press Guide
Espresso: 200°F, 18–20g. Bright and sweet with citrus and nougat character. → Espresso Guide
Cold Brew: 1:8 ratio, steep 14–16 hours. Smooth and bright with citrus and brown sugar notes. → Cold Brew Guide
FAQ
Guatemala Coffee FAQ
What does Guatemala coffee taste like? Lemon/lime brightness and nougat sweetness with brown sugar depth, medium body, medium acidity, and a clean finish.
Where is this Guatemala coffee from? 400 family farms in Huehuetenango at 1,800–2,000 MASL, grown in ancient limestone and clay soil using Bourbon, Catuai, and Caturra varietals, fully washed and sun/mechanically dried.
What makes Huehuetenango coffee special? A unique thermal microclimate — hot winds from Mexico’s Tehuantepec plains shield the crops from frost while ancient limestone soil drives the region’s signature citrus brightness. A combination found nowhere else in Guatemala.
What is the best brewing method for Guatemala coffee? Pour over is ideal — it highlights the citrus brightness and nougat sweetness beautifully. It also makes a bright, balanced espresso excellent in milk-based drinks.
Did You Know?
Guatemala Is Home to 37 Volcanoes
Guatemala has 37 volcanoes — three of which are still actively erupting — making it one of the most volcanically active countries on earth. The most dramatic is Volcán de Fuego (“Volcano of Fire”), which erupts almost continuously and can be seen glowing at night from Guatemala City. While the volcanic highlands in the south get most of the attention, the Huehuetenango region in the northwest sits on ancient limestone rather than volcanic rock — which is precisely what gives this coffee its unusually bright, citrus-forward character compared to the rest of the country.
Go Deeper
The Full Guatemala Origin Story
The limestone terroir, the Tehuantepec thermal winds, the 400 Mayan farming families, and the CoffeeCare program — the full story behind every cup.
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Explore More
More Single Origin Coffees
→ Colombia Coffee — dark chocolate, mango, and peach from the Tolima highlands
→ Costa Rica Coffee — pineapple, blackberry, and almond from Tarrazú
→ Mexico Coffee — rich chocolate, dark cherry, and orange from Chiapas