Guatemalan coffee is one of the greatest sources of high altitude coffee available in the world. Grown in the rich volcanic mountains in a sub tropical climate, the mountainous soil is packed with nutrients needed to grow incredible coffee. Guatemala, which is known for producing some of the world’s finest coffees. The country has a long history of coffee production, dating back to the early 19th century, and coffee is an important part of the country’s economy and culture.
Guatemala’s diverse geography and climate, which ranges from hot and humid in the lowlands to cool and dry in the highlands, allows for the cultivation of a wide variety of coffee beans with unique flavor profiles. Some of the most popular Guatemalan coffee varieties include Antigua, Huehuetenango, and Cobán.
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How To Make Guatemalan Coffee
Here’s a general guide to making Guatemalan coffee:
- Start with high-quality coffee beans: Choose high-quality Guatemalan coffee beans that have been recently roasted and are fresh. Look for beans that have been grown at high altitudes and processed using traditional methods.
- Grind the beans: Grind the coffee beans to a medium consistency just before brewing. Use a burr grinder if possible for a more consistent grind.
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- Use the right equipment: You can use a drip coffee maker, French press, or pour-over method to brew Guatemalan coffee. The important thing is to use equipment that allows for good extraction and maximum flavor.
- Heat the water: Heat the water to just below boiling. The ideal temperature for brewing coffee is between 195°F and 205°F (90°C-96°C).
- Add the coffee: Place the ground coffee in the coffee maker, French press, or coffee filter. Use about 1-2 tablespoons of coffee per cup of water.
- Add the water: Slowly pour the hot water over the coffee grounds, making sure to wet all of the grounds. Let the coffee steep for 3-5 minutes.
- Filter the coffee: If using a French press, press down the plunger to filter the coffee. If using a drip coffee maker, let the coffee brew through the filter. If using a pour-over method, pour the coffee through the filter into a carafe or cup.
- Serve and enjoy: Guatemalan coffee is typically served black or with a small amount of milk or sugar to enhance its natural flavors. Enjoy the coffee slowly and savor the unique flavor and cultural significance of this wonderful coffee.
High Altitude Coffee
Grown in altitudes of 5,000 ft high up in the mountains, Guatemalan coffee is known for its floral, chocolate, smoky, spicy, and sweetness. The cooler air in the mountains slows the growth cycle of the plant, which produces a slower grown coffee bean. This slowed growth process produces a bean that is more dense with its flavor and gives it a hard shell. This harder shell improves the beans ability to hold onto its aromas in storage.
It is why coffee from around the world frequently advertise that it is grown with high elevation farming. These Guatemalan coffee beans are considered some of the most valuable because they are expensive to grow, yet the complex and sweet flavors make this coffee well sought after by coffee lovers.
Antigua is the most well-known Guatemalan coffee variety and is grown in the Antigua region near the city of Antigua. The coffee beans grown in this region have a complex flavor profile that is characterized by a medium body, a bright acidity, and notes of chocolate, caramel, and spice.
Huehuetenango is grown in the highlands of northwestern Guatemala and is known for its rich and fruity flavor, with notes of citrus, honey, and caramel. Coffees from this region have a bright acidity and a full body.
Cobán is grown in the mountainous region of the same name, which is known for its dense forests and high altitude. Coffees from this region are known for their bright acidity, medium body, and floral and fruity notes.
Our Favorite Guatemalan Coffee Brand
While there are 8 coffee regions in Guatemala, the most popular is Antigua. Antigua coffee comes from volcanic soil. Fertile, wet, and grown in consistent temperatures throughout the year.
It is why we are fans of Peet’s Guatemala San Sebastian Dark Roast. Single origin, their heirloom variety of Arabica known as Bourbón gives it a sweetness with floral vanilla orchid, bittersweet chocolate, and guayaba sweetness. The dark roast brings down the acidity with medium high brightness and a heavier body flavor.
One of my biggest complaints about the entire coffee process is how much flavor is lost between the coffee being harvested and when I have it in my hands. Did you know that about 60% of the aroma is lost within about 15-20 minutes after grinding due to exposure to the air. This causes the coffee to interact with its environment, it oxidizes, and takes on other flavors. It explains why coffee smells so good the first time it is opened.
This is why we recommend buying from Peet’s. If the coffee was roasted 6 months ago, the flavor will not be as good. Peet’s roasts coffee the same week that it ships. It is sealed immediately, and ensures the best quality product arrives to your doorstep.
Pro Tip: Even if you’re not a coffee nut like we are, we highly suggest buying Peet’s Guatemala San Sebastian Dark Roast as a whole bean coffee and grinding it yourself. It will make a big difference in flavor retention.