Guatemalan Green Coffee Beans

Guatemala produces balanced, high-altitude coffees with cane sugar sweetness, chocolate, citrus/stone fruit, and gentle florals.

Key areas include Antigua, Huehuetenango, Cobán, Atitlán, Acatenango, Fraijanes and San Marcos—each with distinct altitude and microclimate.

Primarily Bourbon, Caturra, Catuai, Typica and Pache; some farms also feature newer disease-resistant hybrids.

Mostly washed for clarity and structure, with growing availability of honey and natural lots for added fruit and body.

Expect milk/dark chocolate, cane sugar/caramel, citrus/apple/stone fruit and a clean, medium body—great versatility across brew methods.

• Filter: light–medium to keep clarity and fruit.
• Espresso: medium to emphasise chocolate, sweetness and body.

Yes—sweetness and structure make them ideal base components, adding balance and crema.

Yes—lot/farm details where available; check each product page for farm, altitude, region and process.

Keep cool, dark and dry in an airtight container. Properly stored greens typically maintain peak quality for 6–12 months.

Use gentle heat early, steady RoR, and a slightly extended Maillard to build sweetness without muting acidity.