With rich natural strips, the growing environment of Guatemalan coffee beans

Guatemala is bordered by Mexico to the north, Honduras and El Salvador to the south, the Caribbean to the east and the Pacific Ocean to the west, surrounded by mountains and seas, with tropical rain forests, volcanic geology, plateau valleys and ever-changing microclimate. Agriculture is the main source of economy, and the main agricultural product is coffee. Guatemalan coffee once enjoyed a reputation as the best quality coffee in the world. The coffee beans here are full of grains and delicious and balanced.

(scene of volcanic eruption)

There are few places in the world that offer a variety of high-quality coffee beans like those produced in Guatemala. Guatemalan coffee beans are famous for their elegant, sour, clean, well-structured, sour apple, berry, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste. Such a rich regional flavor can be attributed to the unique natural conditions of the producing area, including different climate changes in each region, rich soil formed by volcanoes, abundant natural water resources, high-altitude mountains and shady and moist forests.

(landscape of coffee growing area)

Coffee was really introduced into Guatemala in 1750 by Father Jesuit, and the coffee industry was developed by German colonists at the end of the 19th century.

(harvested coffee berries)

Guatemala has seven main coffee producing areas: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos.

The four producing areas of Antigua, Attland, San Marco and Freihanes belong to volcanic geology. In addition, Koban and Weitnango, the three producing areas of New Oriental, belong to the climate of non-volcanic highlands or tropical rain forests. Guatemala is home to more than 300 microclimates, making it the largest in the world.