Coffee was introduced to Guatemala in the 18th century by missionaries and colonists, quickly becoming the country’s main export. Currently, Guatemala is the 10th-largest coffee producer worldwide with nearly half of its beans destined for the U.S..

Guatemala’s growing success comes thanks, in part, to its distinct and idyllic micro-climates; mild, subtropical climate; nutrient-rich volcanic soil; consistent temperatures; and a generous rainfall that creates lush growing conditions. Combined with mountains rising over 4,000 masl, Guatemala’s eight distinct growing regions each provide a dream terroir for coffee. The main producing regions are Atitlán, Antigua, Fraijanes Plateau, Cobán rainforest, Huehuetenango Highlands, San Antonio, San Marcos and Nuevo Oriente.

Fairtrade Organic

Fairtrade is a certification that ensures farmers receive a fair, stable price and work under safe, equitable conditions—supporting community development and long-term sustainability. Additionally, the Organic certification ensures that the coffee is grown without synthetic fertilizers or pesticides, protecting the environment and preserving the natural health of the soil.

Understanding Coffee Grades

While most of our certified coffees are named for the Cooperatives or regions of origin, you may also see the designations HB, SHB and EP. SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters, a classification that’s higher than HB. EP (European Preparation) means that the green coffee was sorted by hand to remove any defective beans and foreign material.