ORIGIN TRIP REPORT - GUATEMALA 2025

Coffee made its way to the Americas in the 18th century, eventually being transported by Jesuit priests to their convent, Compañía de Jesús, where it was first used as ornamental shrubs in the mid-1700s. This convent was located in a colonial city that later became known as Antigua. From Antigua, coffee began to spread across the country, finding its way into several other regions, each defined by its unique terroir, resulting in the diverse and distinctive Guatemalan coffees we know today.

Guatemala was among the first coffee-producing nations to classify its coffee regions by varietals, growing conditions, microclimates, and locations—all key factors that influence the flavour profile in the cup. You may recognise famous names like Huehuetenango, Antigua, Atitlán, Cobán, Acatenango, and Oriente—each producing coffees with their own distinct qualities and profiles.

During our recent trip to Guatemala, Georgia (our Quality Manager) and Julian (one of our Traders) travelled to the southern region of Antigua to delve deeper into the country's rich coffee origins and terroirs. In Antigua, the farming areas are uniquely positioned between three volcanoes: Agua, Fuego, and Acatenango. Fuego, still active today, regularly blankets the region in mineral-rich ash, enhancing the soil's fertility and boosting the health of the coffee trees. Much of the coffee here is shade-grown, which helps protect the plants from the harsh midday sun and prevents frost damage during cooler months. Antigua coffee, with its sweet fruity notes and milk chocolate finish, is so highly regarded that in 2000, thirty-four historical producers formed the Association of Genuine Antigua Coffee Producers (APCA). This association was established to protect the authenticity of Antigua coffee by limiting the area where it can be grown and granting the region's coffee a Denomination of Origin, officially labelling it as “Genuine Antigua Coffee.” Coffees grown outside of the central region are referred to as "Antigua-type."

Mt Fuego looms behind the drying patios near Antigua

After spending time in the heat of Antigua, Georgia and Julian were eager to explore a cooler climate. They boarded a small plane from Guatemala City, heading northwest to Huehuetenango, the highest non-volcanic coffee-growing region in the country. The 30-minute flight, which offered stunning views of valleys and agricultural landscapes, saved them about eight hours of driving, maximising their time in the field.

Huehuetenango is renowned for producing bright, clean coffees with delicate fruit flavours, thanks to the region's unique terroir, high altitude, and favourable climate. In contrast to other regions, shade trees are less common here as warm winds from the Tehuantepec plains in neighbouring Mexico circulate through the mountains, preventing frosts. One of the distinctive characteristics of coffee production in Huehuetenango is that the region’s remoteness means all producers pulp, wash, and dry their coffee before selling individual parchment lots to exporters. This is different from other regions where parchment or cherry may be sold straight from the farm. The high altitude and cool climate slow down the cherry formation process, resulting in higher-quality beans, while the slower, more controlled drying of processed parchment further enhances the quality.

Bringing the coffee down the mountain in Huehuetenango

After their time in Huehuetenango, Georgia and Julian returned to the capital before heading south again, this time to the Acatenango Valley region. Like Antigua, this area is heavily influenced by the Fuego volcano, with its frequent eruptions adding vital minerals to the sandy soils, fostering robust tree growth. In Acatenango, much of the coffee is grown under the canopy of forest shade trees, providing an optimal growing environment. The seasonal climate variations here allow for both sun-drying and mechanical drying of coffee, depending on conditions. Acatenango is well-known for its high production volumes compared to neighbouring regions, and the coffees from this area—characterised by rich chocolatey flavours and a heavy, rounded body—are particularly well-suited for espresso roasting.
 
While visiting a cooperative in this region, our team learned from local families that coffee is a beverage enjoyed by the entire family, including children, sparking hope that the next generation will take an active interest in the industry.

The final stop on our journey was the Nuevo Oriente region, located in the far eastern part of the country. Due to its relative isolation and economic challenges in the past, Nuevo Oriente was one of the last regions in Guatemala to cultivate coffee, with farmers only beginning to grow coffee here in the 1950s—200 years after its introduction to Antigua. The region's terroir is unique, consisting of an old volcanic range with soils rich in metamorphic rocks and minerals, unlike the other regions visited. The region also receives consistent rainfall, which supports the healthy growth of coffee trees. The coffees produced in Nuevo Oriente are known for their well-balanced sweetness, and it is here that we source our Natural El Boqueron process coffee.

While Guatemala’s coffee regions are well-established and globally recognised, the economic impact of the COVID-19 pandemic in 2020 led the country to withdraw from the International Coffee Organisation (ICO), choosing to govern its coffee industry independently through the national association ANACAFE (La Asociación Nacional del Café). ANACAFE is funded by exporters who pay a fee per container, and in turn, the association sets governance and standards for the country's coffee sector. Initially it was thought that ANACAFE would provide services such as agronomists and support to all farmers - in particular to small holder farms. However, it appeared that the association favoured large private farms and the smaller producers were often overlooked for assistance. To address this disparity, grassroots organisations have emerged, working to support small-scale producers.

During our visit, we learned about two such initiatives:

1. Harvest Hope, a program launched by exporters BiCafe five years ago, which sends consultants and technicians to farms to educate producers on plant management techniques, production costs, and business sustainability. The aim is to improve not only the yield and quality of crops but also the commercial skills of farmers.
2. Coffee Care, a non-profit founded in 2004, works to improve the livelihoods of small coffee producers and coffee pickers in three high-risk regions: Oriente, Atitlán, and Huehuetenango. Through programs focused on income generation, health, education, and environmental protection, Coffee Care seeks to enhance the lives of producers and raise awareness among stakeholders throughout the supply chain.

For many at Bennetts, Guatemalan coffee holds a special place, and our recent visit reaffirmed our belief in the long-term resilience and quality of this origin. With ongoing support from both within the industry and international partners, we’re confident that Guatemala will continue to produce exceptional coffee for years to come. We look forward to our next visit!