Guatemala Typica or Bourbon? What’s Grown in Guavaplain Estate

When you taste a coffee labeled as coming from Guatemala’s New Oriente region, you might assume it’s a classic Typica or Bourbon — but is it really? Many buyers are surprised to learn that the answer isn’t always obvious, especially when farms adopt modern varieties and unique processing methods. This is exactly what makes the Guavaplain Estate such an intriguing case.

The coffee from Guavaplain Estate in Guatemala’s New Oriente region is not Typica or Bourbon — it’s SL28, grown at 1675 metres above sea level and processed using a winey natural method. The farm is managed by Mr. Benjamin Donado, whose family has been producing coffee here since 1990.

What’s Really Grown at Guavaplain Estate?

Despite the headline question — "Typica or Bourbon?" — the actual variety cultivated at Guavaplain Estate is neither. The coffee is SL28, a Kenyan-developed cultivar known for its outstanding cup quality and ability to thrive at high altitudes. This variety is celebrated for its bright acidity, complex fruit notes, and wine-like characteristics, especially when processed using special methods like winey natural.

The estate itself, called Plandel Guayabo or "Guavaplain" in Spanish, sits beside the Volcán de Suchitán. The name comes from the abundance of guava trees in the area. The farm is managed by Mr. Benjamin Donado, whose family has worked in coffee production for over 20 years, transforming a region once dominated by bulk SHB blends into one that produces traceable, high-quality microlots.

Why the Confusion About Typica and Bourbon?

Readers often associate older, well-known varieties like Typica and Bourbon with regions like Guatemala, especially in historic districts like New Oriente. That’s understandable: Typica is one of the oldest Arabica varieties, originating in Ethiopia, with iconic descendants including Jamaican Blue Mountain, Mandheling, and Kenyan beans. Its beans are large, oval, and often have bronze-tipped leaves.

Bourbon, another old variety thought to have evolved from early Typica transplanted to Yemen, produces smaller, rounder beans, matures more slowly, and typically yields 30% more than Typica. It’s known for pronounced sweetness and complexity when grown above 1200 metres, though it requires an off-year after each production year. Both Typica and Bourbon share a common need for shade trees to protect against sun stress and preserve delicate cup qualities.

But in the case of Guavaplain, the variety in question is neither of these classics.

New Oriente’s Transformation: From Bulk Blends to Traceable Microlots

The New Oriente region of Guatemala was once notorious for its opaque supply chains. Local farmers would sell cherry to intermediaries, who mixed it in Esquipulas into large, untraceable lots sold under the generic “New Oriente” label. There was little incentive for individual farms to highlight unique varieties or processing methods.

That began to change thanks to forward-thinking estates like Guavaplain. Under the leadership of Mr. Benjamin Donado, the farm focuses on high-altitude cultivation, distinct processing techniques (like winey natural), and non-traditional varieties — in this case, SL28. The goal is to produce traceable, origin-specific coffees that showcase elevation, varietal character, and processing innovation.

The winey natural method used here involves drying coffee cherries with some fruit left intact, which encourages fermentation that enhances fruity and wine-like tones in the cup. The result is a coffee with tasting notes of pineapple, dried apricot, and red wine — far removed from the straightforward profiles of traditional Typica or Bourbon.

About the New Oriente Region

Guatemala’s New Oriente is part of the country’s eight major highland coffee-growing regions, all located in volcanic, subtropical zones with fertile soils and consistent rainfall. The region’s rugged terrain and high altitudes create ideal conditions for cultivating specialty coffee with distinctive cup profiles. The Volcán de Suchitán, near which Guavaplain is located, contributes to the microclimate that supports slow cherry maturation and complex acidity.

Frequently Asked Questions

Is the coffee from Guavaplain Estate really Typica or Bourbon?

No, despite the article’s opening question, the coffee grown at Guavaplain Estate is not Typica or Bourbon. It is actually the SL28 variety, a high-altitude performer known for its bright acidity and winey complexity — especially when processed as a winey natural.

What is SL28 and why is it significant?

SL28 is a coffee variety developed in Kenya, prized for its ability to produce exceptional cups at high elevations. It’s known for intense citrus acidity, floral notes, and fruity complexity. At Guavaplain, it’s processed as a winey natural, which amplifies its red wine, dried fruit, and tropical characteristics.

Where is Guavaplain Estate located?

Guavaplain Estate is located in Guatemala’s New Oriente region, right beside the Volcán de Suchitán. The estate’s Spanish name, Plandel Guayabo, means "guava plain," referring to the local abundance of guava trees. The farm sits at 1675 metres above sea level.

What processing method was used for this coffee?

The coffee from Guavaplain Estate was processed using a winey natural method. This involves drying the coffee cherries with some fruit remaining on the bean, which promotes fermentation and results in wine-like flavors such as red fruit, berries, and acidity reminiscent of fermented beverages.

Why did the New Oriente region shift away from bulk coffee production?

In the past, New Oriente was known for selling untraceable bulk SHB coffee through layers of middlemen. Farmers had little control over branding or quality perception. Estates like Guavaplain changed that by focusing on traceability, unique varieties like SL28, and special processing — allowing them to sell distinctive, high-scoring microlots directly to global buyers.

Who manages Guavaplain Estate and how long have they been in coffee?

Guavaplain Estate is managed by Mr. Benjamin Donado. His family has been dedicated to coffee production in the region for over 20 years, starting in 1990. They played a key role in shifting local farming practices toward high-quality, traceable specialty coffee.

Recommended FrontStreet Beans with Typica Heritage

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