Guatemala, with its stretching mountain ranges and varied microclimates, nurtures eight distinct coffee regions, each with its own style. This article begins with Finca Plan del Guayabo in the New Oriente region, providing a detailed introduction to the varietal origins, processing details, and cupping performance of its winey natural SL28, and then reviews the terroir characteristics and flavor profiles of each Guatemalan region one by one. Whether you are interested in regional knowledge or single-origin reviews, you will find a complete reference here.
Guatemala occupies a pivotal position in the coffee landscape of Central America. The country's mountains run north to south, and climatic conditions vary significantly from place to place, giving rise to eight distinctly different coffee regions. These regions are generally located in subtropical highlands, with abundant and evenly distributed rainfall, and together with fertile volcanic ash soil, they provide ideal conditions for the vigorous growth of coffee trees.
Finca Plan del Guayabo is located near Volcán de Suchitán, and its name means "Guava Plain" in Spanish, derived from the guava trees widely planted in the area. The farm owner is Mr. Benjamín Donado, and the Donado family has been involved in coffee cultivation since 1990, for more than twenty years now. Before that, local farmers knew almost nothing about coffee production, and it was hard to imagine that coffee could be grown on such steep and high-altitude terrain. However, facts have proven that Benjamín's original decision was correct—the farm now focuses on producing high-quality specialty coffee beans with multiple varieties and different processing methods.
In the early days of Guatemala's New Oriente region, berry buyers often purchased coffee cherries from farmers on a regular basis, then resold them to larger intermediaries, who then transported them to the town of Esquipulas, where they were blended with other lots into untraceable bulk SHB and eventually sold worldwide under the name "New Oriente." Faced with this situation, more and more international green coffee traders have worked to reverse the status quo. They cooperate with local partners to promote the production of distinctive, traceable green coffee, thereby breaking the traditional vicious cycle. Finca Plan del Guayabo is an important participant in this transformation.
As the name suggests, the New Oriente region is located at the easternmost end of Guatemala. Unlike Antigua, which is less than an hour's drive from the capital, getting to New Oriente requires traveling east all the way to the border area with Honduras. Finca Plan del Guayabo is adjacent to Volcán de Suchitán, and its Spanish name means "Guava Plain," named for the many guava trees planted locally. The family of farm owner Benjamín Donado has been dedicated to coffee production since 1990, for more than twenty years now. Last year, Plan del Guayabo already produced a small amount of washed SL28, and this year, in cooperation with traders, it added a winey natural lot with a unique flavor. During the cooperation process, both parties also communicated on site about harvest standards and natural processing methods, such as turning frequency and drying days. Judging from the final results, this is undoubtedly a gratifying harvest, especially since the SL28 variety is still rare in Central America.
The SL28 tree variety originated in the Lake Tanganyika region of East Africa and was discovered in 1931. Its leaves are broad and tinged with light red, it can adapt to higher altitude environments, and it also has excellent drought and disease resistance. Its yield is also higher than traditional varieties, and its flavor expression is even more distinctive. The flavor of the winey natural lot is presented as: pineapple, muskmelon, dried apricot, candied lemon peel, Bordeaux wine, green tea, and cinnamon spice, full of rich sweetness and the plump aroma of smoked smoked plum.
Because climate varies from region to region, coffee beans also each have their own unique personality. Overall, Guatemalan coffee presents a mild yet full-bodied texture, elegant aroma, and a pleasant acidity similar to fruit acidity, making it truly the nobility among coffees.
Guatemala Plan del Guayabo Estate SL28
[Country]: Guatemala
[Region]: New Oriente
[Farm]: Finca Plan del Guayabo
[Producer]: Mr. Benjamin Donado
[Processing Method]: Winey Natural
[Variety]: SL 28
[Altitude]: 1,675 meters
[Flavor]: Pineapple, dried apricot, red wine
Characteristics of Guatemalan coffee:
Compared with other coffees, tasters prefer this spice-tinged blended flavor from high-altitude areas. The strictly hard beans here are truly rare fine products, plump in the bean, delicious in taste, and balanced in acidity.
Flavor: Plump beans, rich and enticing taste
Recommended roasting method: Medium, deep roasting is also possible
★★★: Excellent
The market for Guatemalan coffee:
Guatemala's coffee export trade is controlled by private companies, but the National Coffee Association (AsociacionNacionaldeCafe) manages other links in the coffee industry. At present, some of Guatemala's highest-quality coffee is exported to Japan.
Most small-scale producers are descendants of the Maya (Mayan), and they prefer to be called locals. At present, they also benefit from a U.S.-funded project, locally called "The Project," which encourages the establishment of small high-quality coffee plantations.
Acatenango Valley
At elevations up to 2,000 meters (6,500 feet), with dense shade and a unique ecology. The nearby Fuego volcano continuously erupts, enriching the coarse sandy loam with various minerals. The temperate sea breezes from the Pacific and the clearly seasonal climate allow coffee from this region to rely on sun drying and to be processed according to traditional family methods accumulated over many years.
[Characteristics] Pronounced acidity, notable and pleasant dry and wet aromas, good body, and a clear, lingering finish.
Rainforest Cobán
Cloudy and rainy year-round, with a cool climate. The vast majority of Rainforest Cobán coffee is grown in the region's distinctly rolling, foggy mountains, and is deeply influenced by the limestone and clay of the Atlantic basin. Cobán has two seasons: the rainy season and the very rainy season.
[Characteristics] Distinct fresh fruit notes, balanced body, and a pleasant aroma.
Antigua
Rich volcanic soil, lower humidity, abundant sunshine, and cool nights are the characteristics of this region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. The volcanic ash brought by eruptions makes the soil of the Antigua region rich in minerals. Volcanic pumice can retain moisture, which can overcome the shortcoming of lower rainfall in the Antigua region; dense shade can prevent damage from occasional frost.
[Characteristics] Rich wet aroma, good balance, high sweetness, and an elegant, ethereal mouthfeel.
Huehuetenango Highlands
Among Guatemala's three major non-volcanic coffee regions, the Huehuetenango Highlands is the driest and highest in altitude. The dry hot winds from the Tehuantepec Plateau in Mexico protect the coffee in this area from frost damage, and coffee can be planted at plots up to 2,000 meters (6,500 feet). Because it is remote, all coffee farmers must process their own coffee. Fortunately, the region has countless streams, so small processing plants can be set up almost anywhere.
[Characteristics] Balanced and pleasant mouthfeel, high body, with a vinous aftertaste.
Fraijanes Plateau
This region has volcanic soil, high altitude, abundant rainfall, and large humidity variations. The volcanic ash brought by Pacaya, Guatemala's most active volcano, provides important minerals for the soil in this area. The dry season has plenty of sunshine, and although morning clouds and dew are heavy, they dissipate quickly. Therefore, coffee from this region is 100% processed by full sun drying.
[Characteristics] Bright, consistent acidity, ample aroma, and a delicate body.
New Oriente
The New Oriente region is the newest among Guatemala's major coffee-producing regions. In ancient times it was a volcanic area, and the soil here is composed of metamorphic rock, so it is rich in minerals. Before coffee cultivation began, the New Oriente region was once the poorest area in Guatemala. Since the 1950s, farmers in the mountains have relied on the region's natural, nutrient-rich land to begin coffee cultivation. Gradually, the area has come to life, and it has now become a rising star in Guatemala's coffee-growing industry.
[Characteristics] Balanced mouthfeel, full body, with chocolate notes.
Traditional Atitlán
Atitlán is one of Guatemala's five major volcanic coffee regions, and its soil has the richest organic matter among the five. 90% of Traditional Atitlán coffee is grown on the steep volcanic slopes along the shores of Lake Atitlán. The daily breeze stirring the lake water is an important factor affecting the microclimate of this region. The area has long accumulated excellent cultivation and processing techniques.
Lake Atitlán is a large lake formed by volcanic activity more than 80,000 years ago, about 1,000 feet deep and 140 square miles in area. At dawn, Lake Atitlán is shrouded in morning mist, and as the sun rises, it begins to reveal its beautiful blue appearance. The temperature difference between day and night and the afternoon strong wind known as Xocomil are the unique microclimate around Lake Atitlán.
[Characteristics] Refreshing aroma, bright acidity, and a full body.
Volcán San Marcos
San Marcos is the hottest region among Guatemala's eight major coffee regions, and it also has the highest rainfall, reaching 200 inches (5,000 millimeters). The rainy season comes earlier than in other areas, and the coffee trees bloom earlier as well. Like other remote areas of Guatemala, Volcán San Marcos coffee is grown and processed by small farmers themselves. Because rainfall is frequent during the rainy season, most coffee is first pre-dried in the sun and then dried with a Guardiola dryer.
[Characteristics] Subtle floral notes in the aroma and mouthfeel, pronounced acidity, and good body.
The above content is compiled by CoffeeHunters, a coffee news website.
