Coffee Origins: Guatemala

The rise of Guatemalan Coffee

Today, coffee accounts for a significant 40% of Guatemala’s agricultural export revenue. But where did it all begin? The story dates back to the mid-18th century when Jesuit missionaries introduced coffee plants to decorate their monasteries in Antigua. At that time, Guatemala thrived in the dye industry with resources like indigo. However, the invention of synthetic dyes and a locust infestation in the mid-19th century led to a drastic decline in demand, threatening the country’s economy.

Searching for a new cash crop to replace their previous Indigo exports, Guatemala saw the rise of the coffee industry as communities across the country started cultivating coffee plants. By 1880, a whopping 90% of Guatemala’s exports were coffee. Thanks to its diverse coffee regions, Guatemala’s climate and terrain are perfectly suited for producing top-notch coffee. Nestled at elevations between 1,300 and 2,000 meters above sea level, these high altitudes ensure a longer growing period, allowing the flavours of the fruit to infuse intricately with the coffee bean inside.

The picturesque regions of Huehuetenango, Fraijanes, Atitlan, and Antigua are nestled amidst inactive and active volcanoes. These have naturally enriched the soil with nutrients, creating the perfect conditions for cultivating flavourful Arabica coffee.

How has the coffee industry adapted and grown?

In using coffee as a cash crop, large producers of European descent owned many of these farming lands. They employed many of the indigenous population to tend and harvest the crops, with some owning small plots themselves.

After following this model for over 100 years, the economy stabilised once again, and in June 1952, a revolution caused a decree to be passed called the Agrarian Reform Law. This saw 1700 acres of land being distributed back to the local population of 500,000 landless families. With these, smaller coffee farms were able to flourish, and the coffee industry continued to thrive into what it is today.

Why is Guatemalan Coffee so popular?

Guatemala is home to a wide variety of coffee flavours, thanks to the diverse range of coffee types cultivated there. While many farmers stick to traditional Bourbon and Typica, you’ll also find a Caturra, Catuai, Maragogype, Pache, and Pacamara.

The coffee’s flavour is also influenced by the processing method used. Given Guatemala’s significant precipitation ranking of 34th globally, naturally processed coffees are less common. Instead, you’ll likely encounter more washed coffees known for their bright, clean flavour and fruity acidity. Some mills also produce honey-washed beans, offering a sweeter taste with hints of caramel and tropical notes.

Tell me more about Two Chimp’s coffee from Guatemala!

It would be unfair to tell you all the incredible things about this coffee origin without giving you one to try! Introducing our Freshly Knitted Bicycle, a medium-roasted coffee from Jabiru in the Huehuetenango region. With a silky-smooth milk chocolate base topped with warming caramel sweetness, you need to give this a go!

Cultivated by smaller holders with around 1-4 hectares each, these cherries are carefully handpicked when perfectly ripe before being de-pulped. They are left to ferment overnight, preserving a thin layer of cherry flesh that creates a delightful apple and cherry acidity in every sip. Following fermentation, the beans are washed and then sun-dried. They are transported to buying centres before being shipped to us at Two Chimps HQ! Our skilled artisan roaster, Jordyn, then expertly roasts the beans to perfection, creating the ultimate coffee experience in your cup!

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