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Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market. The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs. The coffee is very balanced and round, yet at the same time complex in taste. When roasted lightly, it has a fruit acid with a dash of fresh pomelo; when roasted dark, chocolate and hazelnut come to the fore.

Guatemala coffee Facts Percentage of World Market 2.3%

Harvest : November-April

Process : Washed and Natural

Main types: Arabica Bourbon , Cattura Catuai , Pache

World Ranking as producer 11t

How to withdraw caffeine:

The coffee beans are washed using the Swiss water method. This method removes caffeine from the beans by osmosis, where the beans are dipped in hot water and decaffeinated green coffee extract is added to them to pull the caffeine from the coffee beans until equilibrium is reached. It is then filtered with activated carbon, and the process is repeated until 99.9% of the caffeine is removed. This method is considered safer and healthier because it does not use any chemicals.