Introduction:Take an in-depth journey through Guatemala’s eight coffee-growing regions, beginning with a tasting of the winey natural SL28 from Finca Plan del Guayabo in the New Orient. We’ll explore its varietal background, processing method, and unique flavor profile, while also giving you a comprehensive overview of each region’s terroir and coffee characteristics. Whether you’re looking for specialty coffee bean recommendations or inspiration for your next pour over, this guide will help you master the essence of Guatemalan coffee.
Guatemala’s magnificent mountains and diverse microclimates have given rise to eight distinct coffee regions. Most of these areas are located in high-altitude subtropical highlands, blessed with stable rainfall and fertile volcanic soils—ideal conditions for cultivating high-quality coffee. This article starts with Finca Plan del Guayabo in the New Orient region, where you’ll experience the captivating flavors of its winey natural SL28. We’ll then break down the geographic conditions and flavor profiles of each Guatemalan region. Whether you're just starting with single-origin coffee or seeking advanced pour over inspiration, you’ll find valuable insights here.
Finca Plan del Guayabo sits adjacent to the Suchitan Volcano. The name of the farm, when translated literally from Spanish, means “Guava Plain,” named for the abundance of guava trees in the area. Since 1990, the Donado family, led by Mr. Benjamin Donado, has been dedicated to coffee cultivation, accumulating over two decades of experience. In the early days, the steep terrain and high altitude made coffee farming a challenge, but Benjamin’s persistence has borne sweet fruit—the farm now focuses on multiple coffee varieties and employs diverse processing methods to create distinctive specialty coffees.
In the past, most coffee from the New Orient region was purchased by berry traders from farmers, then resold and blended elsewhere—such as in Esquipulas—before being sold as untraceable “New Orient SHB.” To change this, many international traders and local producers have recently joined forces to promote traceable, high-flavor specialty green coffee beans. Finca Plan del Guayabo is one of the key forces behind this transformation.
Located in the far eastern part of Guatemala, the New Orient region is less accessible compared to nearby Antigua near the capital, yet it holds many surprises. Last year, Finca Plan del Guayabo first experimented with washed SL28, and this year it collaborated with trading partners to launch a winey natural version. From harvest standards to the frequency of turning and drying time during sun-drying, every detail has been fine-tuned. The resulting winey natural SL28 showcases intense fruity aromas and rich layers, especially notable because the SL28 variety remains rare in Central America, adding to its exclusivity.
SL28 originated around Lake Tanganyika in East Africa and was discovered in 1931. It features large leaves with a slight pale red tint, along with excellent drought and disease resistance. Well-suited to high altitudes, it yields better than traditional varieties, and most importantly, delivers highly layered flavor profiles. In this winey natural batch, cupping notes include pineapple, dried apricot, candied lemon peel, Bordeaux red wine, green tea, and cinnamon. It offers a rich sweetness with a smoky black plum finish.
Guatemala’s various regions, thanks to differences in altitude, climate, and soil, produce coffees with distinctly varied flavor profiles. Overall, the country’s coffee is known for its smooth body, bright and pleasant acidity, and elegant aroma—making it a premium choice among coffee connoisseurs.
Guatemala Plan del Guayabo Estate SL28
Country:Guatemala
Region:New Orient
Farm:Finca Plan del Guayabo
Producer:Mr. Benjamin Donado
Processing Method:Winey Natural
Variety:SL 28
Elevation:1675 metres
Flavor Notes:Pineapple, dried apricot, red wine
What makes Guatemalan coffee unique is the spicy complexity and full body brought by its high-altitude growing environment. The Strictly Hard Bean (SHB) produced here not only has dense beans and balanced acidity, but is also considered a top-tier choice for many coffee enthusiasts. For pour over, a medium roast is recommended, though a dark roast can be tried to explore different flavor dimensions. Overall rating: Excellent (★★★).
In terms of the market, Guatemalan coffee is mainly exported by private enterprises, but the National Coffee Association (Asociacion Nacional de Cafe) coordinates other aspects of the supply chain. Some top-tier beans are exported exclusively to Japan. Notably, many smallholder farmers are of Maya descent and, through the U.S.-funded “The Project” initiative, are actively developing small-scale, high-quality coffee farms that bring sustainable vitality to the region.
Acatenango Valley: With elevations up to 2000 meters and a unique ecosystem influenced by the Fuego Volcano, the mineral-rich soils here support sun-dried processing that preserves original flavors, resulting in pronounced acidity and long-lasting aftertaste.
Rainforest Cobán: A cool and foggy climate sees coffee grown on undulating hills, where limestone and clay soils yield beans with bright fruitiness and balanced body.
Antigua: Surrounded by three volcanoes, its mineral-rich volcanic soil, regulated humidity from pumice, shade-grown protection from frost, all contribute to coffee with rich aroma and delicate flavor.
Huehuetenango Highlands: A dry climate and high elevation, protected by Mexican trade winds, produces coffee with wine-like depth and balanced structure.
Fraijanes Plateau: Volcanic soil with significant humidity variation; full natural processing imparts bright acidity and refined body.
New Orient: Formed from metamorphic rocks, its mineral-rich soils give coffee a full body with chocolatey undertones.
Traditional Atitlán: Grown on volcanic slopes with a unique microclimate, influenced by lake breezes and afternoon winds, yielding coffee with fresh aroma and bright acidity.
San Marcos Volcano: With extremely high rainfall, the coffee carries subtle floral notes, bright acidity, good body, and is mostly pre-dried and machine-dried.
The above content is compiled by CoffeeHunters, a coffee news website.
