specialty green coffee suppliers from guatemala (2026)

What regions produce the best green coffee in Guatemala?

huehuetenango, grown at 1,500 to 2,000 meters with cool winds from mexico's chiapas highlands keeping temperatures low, consistently produces some of the country's highest-scoring specialty lots, with bright acidity and fruit-forward profiles. antigua, sitting between three volcanoes at around 1,500 meters, is known for its volcanic soils and clean, chocolate-toned cups with good structure. acatenango and atitlán also produce well-regarded lots, with acatenango benefiting from high altitude and proximity to the fuego volcano for mineral-rich soil.

What processing methods is Guatemala green coffee known for?

washed processing dominates guatemalan production, with cherries pulped and fermented in water tanks before being dried on patios or raised beds, yielding clean, transparent cups that highlight terroir and varietal character. natural and honey-processed lots are a smaller but growing segment, driven by specialty demand, and tend to come from farms in huehuetenango and acatenango with controlled drying infrastructure. buyers sourcing naturals or honeys from guatemala should confirm drying protocols carefully, as inconsistent processing infrastructure across the country can lead to variable quality.

When is Guatemala's coffee harvest and when do fresh green lots land?

harvest in guatemala runs from october through march, with lower-altitude regions like san marcos starting earliest and high-grown huehuetenango finishing last, often into february or march. milling and export preparation typically take one to two months after picking, meaning fresh lots from early-harvest regions begin shipping around december or january, while huehuetenango lots more commonly ship between march and june. most roasters in north america and europe receive fresh guatemalan green coffee between march and july, though early-harvest spot lots can arrive before that window.