GUATEMALA COFFEE BEANS

Coffee beans grown in Guatemala typically have tasting notes indicating a full body and a rich chocolaty-cocoa flavor, and a toffee-like sweetness. Guatemalan coffees are true central American coffees. 

Growing Altitude: 1,200 – 1,700 meters above sea level
Arabica Variety: Bourbon, Typica, Catuai, Caturra
Harvest Period: December – April
Milling Process: Washed, Sun-dried
Aroma: Floral, Citrus
Flavor: Chocolate, Sweet, Nutty (slight)
Body: Full, Round
Acidity: Bright, Pleasant

In particular the Strictly Hard Bean green coffees grown in the Atitlan and Antigua coffee growing regions in the country’s central highlands exhibit these qualities as well as a floral acidity that is often spicy or chocolaty.

Some coffee reviews note that a lighter acidity is found among the coffees grown in mountain areas exposed to the Caribbean (e.g., Huehuetenango and Coban) or exposed to the Pacific Ocean (e.g., San Marcos), and these coffees tend to exhibit more of a fruity acidity and flavor.

Source: ESPRESSOCOFFEEGUIDE.COM