Guatemala is the seventh largest coffee producer in the world. Coffee plants were introduced by the Jesuits in 1750 and later cultivated intensively, under the shade of mahogany and ebony trees, by German immigrants from 1860 onwards, producing high-quality Arabica coffee. Coffee is mainly produced in the volcanic regions of Antigua, Atitlan, San Marcos, and Fraijanes, and the mountainous region of Huehuetenango. The most common botanical species used are Bourbon, Caturra, and Catuai. Classification is mainly based on the altitude of the cultivation.
The SHB (Strictly Hard Bean) quality, which we selected, grows at altitudes between 1600 and 1700 meters near the aforementioned Huehuetenango mountainous region, characterized by a medium-intense body and rich aroma.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on Central American Coffee

All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.

Guatemala

The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.

Costa Rica

Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.

Mexico

Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.