Antigua

Antigua

Antigua is internationally renowned as a beautiful tourist attraction and for its high-quality coffees. It is one of two regions in Guatemala with denomination of Origin, and is located between three volcanoes in a valley with a climate perfect for cultivating coffee. Rich volcanic soils, low humidity, intense sunshine, and cool nights characterize the region. All these conditions make Antigua coffee richly aromatic, extremely sweet, and well balanced.

Cob

Cobán

This zone is defined as a very humid, subtropical forest, in the northern part of the country.  In fact, the name Cobán comes from the Maya Keckchi word "cob" which means the place of clouds.  The climate is cloudy with few hours of sunlight, high humidity and rain year long. The soils are mostly limestone and clay.  Coffees from Cobán have a fragrant aroma, medium body, light acidity, and fruit like flavors. 

Atitlán

Atitlán

This area encompasses all of the lands surrounding Lake Atitlán. Coffee is mainly harvested on the side of the Pacific in a region of three volcanic mountains with a high precipitation. Soils are rich in minerals and organic matter, and almost 95% of the coffee is cultivated by small producers. Atitlán coffees are aromatic, with a crisp acidity and full-bodied.

Huehuetenango

Huehuetenango

This region crosses the Cordillera de Los Cuchamatanes with regions higher than 11,800 feet.  Dry and hot winds from the Tehuantepec plain in Mexico protect the region from frost allowing and coffee to be planted at high altitudes between 5,000-6,000 feet, and creating its unique microclimates.  All these conditions result in a high-quality cup of coffee with a pronounced acidity, full bodied, and pleasant wine notes.

Fraijanes

Fraijanes

This region is located north of Lake Amatitlán in the mountains surrounding the valley where Guatemala City is located. Coffee in Fraijanes is grown at high altitudes: volcanic pumice soil, plenty of rain, and an active volcano characterize the region. Recent volcanic activity from El Volcán Pacaya has deposited ashes rich in minerals and the soils have high concentrations of potassium giving Fraijanes coffees a full-bodied mouth feel. The region has major microclimate influence making it an ideal coffee growing region and giving it a uniquely balanced flavor profile.

San Mrcos

San Marcos

This is the warmest of Guatemala's coffee growing regions and also has the highest rainfall.  It has the most intense rainy season and the earliest flowing of any area.  The area has a wide range of altitudes with volcanic soil and a microclimate influence from the Pacific Ocean.  San Marco’s coffee s have delicate floral notes present in the aroma and taste, pronounced acidity and defined body.

Factors that attribute to our high quality coffees:

For over a century, Guatemala has been perfecting the art and science of producing coffee. At Gento we source some of the best coffees from Guatemala, 100% Arabica, and freshly roast them to perfection.

Microclimates

The varied geographic conditions, defined rainy seasons, and influences from the Atlantic and Pacific oceans, are responsible for Guatemala’s varied microclimates. These contribute to the distinct cup profiles of each coffee region. The diverse microclimates influence the development of the coffee cherries and contribute desirable nuances in each coffee.

Shade-Grown

98% of Guatemalan coffees are shade-grown, coffee forests make up over six percent of the national forest cover. Beyond the importance of shade to preserve land, biodiversity, and natural ecosystems, shade is important to protect the coffee trees. In addition, shade grown coffee allows the cherries to mature slower, allowing more sugars and better flavors to concentrate in each cherry.

Altitude & Soils

The altitude in which the coffee is grown in an essential factor to categorize coffee quality. The higher the altitude, the more pronounced the aroma, the sweetness, and the acidity. Additionally, the best coffees are cultivated in soils rich in minerals from volcanic or from limestone deposits. With 34 volcanoes, Guatemalan coffee farmers are blessed with high altitudes and great soils; these soils are rich in organic matter, ideal for producing excellent coffees.

Varieties

Like with any wine or fruit you eat, the variety plays a key role in the attributes you will taste. At Gento we source some of the best and most exotic varieties that meet our quality expectations. Some of our favorite are Bourbon, Pacamara, Caturra, Catuai, and of course the deliciously famous Gesha.

Processing

All of Guatemala’s coffee is hand picked, picking only the ripest cherries is an important factor for quality and sweetness. Whether fully-washed, honeyed, or natural, the meticulous processing methods farmers apply attribute to guaranteeing great flavors in your cup. Most coffees in Guatemala are fully washed, making coffees clean and bright. Honeyed and Natural coffee add distinct floral and fruity characteristics that we also love.

Roasting

All coffees are roasted to-order at our roasting facilities to guarantee freshness. We work meticulously to perfectly roast each batch, bringing out all the delicious flavors and aromas that are locked inside the beans. We understand that the beans from each region have different qualities, we roast each one in small batches to bring out their unique flavor characteristics and reach an ideal balance between sweetness, body, and acidity. 

The Brew Guide

Chemex

French Press

Aero Press

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