Coffee from Guatemala: terroirs, varieties, and the La Soledad farm

Guatemala is one of the most exciting coffee-producing countries in Central America. Its volcanoes, lakes, and cloud forests create exceptional climatic conditions that result in cup profiles of rare complexity. At Jockos Coffee, we work with the Perez family on the La Soledad farm, in the Huehuetenango region.

Why does Guatemala produce such good coffees?

Guatemala benefits from a geography particularly favorable to the cultivation of Arabica coffee. The country has several volcanic mountain ranges whose mineral-rich soils bring a distinct minerality to the coffees. Altitudes regularly reach 1,500 to 2,000 meters.

The Huehuetenango region: one of the best in the country

Huehuetenango stands out from other Guatemalan regions due to its geographical isolation. Located in the northwest of the country, far from major processing centers, it has developed a very artisanal coffee culture. Huehuetenango coffees are renowned for their lively acidity, fruity notes (peach, apricot, citrus), and a silky body that makes them pleasant in pour-over as well as light espresso.

La Soledad farm and the Perez family

La Soledad is a small family farm managed by the Perez family. It is located between 1,700 and 1,900 meters above sea level. The Perezes mainly cultivate Caturra and Bourbon varieties, hand-picked. Processing is washed.

Aromatic profile: what does this coffee taste like in the cup?

Our Guatemala La Soledad develops an aromatic profile characteristic of quality Huehuetenango coffees: a clear acidity reminiscent of green apple or pear, light floral notes, and a caramel sweetness at the end of the cup.

How to prepare this coffee to get the best out of it?

Grind: medium to fine for filter, fine for espresso. Water temperature: between 90 and 93°C. Freshness: ideally, consume the coffee between 7 and 21 days after the roast date.

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