Guatemala’s Volcanic Soil

Guatemalan coffee is widely regarded as some of the best in the world due to a combination of factors, including its unique growing conditions, rich flavour profile, and high quality.

Two factors that contribute significantly to the quality of Guatemalan coffee are, its volcanic soil and high-altitude growing conditions. Add to that that we at Mayan Espresso do not use pesticides, herbicides, glyphosates or GMO’s, we washed our cherries with filtered water and dry them under a greenhouse environment, oh yeah, we care for our you and our coffee.

Volcanic soil: Many of the coffee farms in Guatemala are located in regions with volcanic soil, which is rich in nutrients and minerals. This soil provides the coffee plants with the necessary nutrients to grow and develop properly, which results in healthy and robust plants with flavourful coffee beans.

High altitude growing conditions: Guatemala’s coffee farms are located in the highlands, where the altitude ranges from 1,200 to 2,000 meters above sea level. The high altitude, combined with the cool temperatures and ample rainfall, creates ideal growing conditions for coffee plants. The slow-growing conditions at high altitudes cause the coffee cherries to mature slowly and develop a more complex and rich flavour profile.

In addition to the environmental factors, Guatemalan coffee is also known for its unique flavour profile, which is often described as full-bodied, chocolaty, and nutty, with a hint of citrus or floral notes. The coffee beans are typically harvested by hand and carefully processed to maintain their quality and flavour.

Overall, the combination of high-altitude growing conditions, volcanic soil, and meticulous processing methods all contribute to the unique and high-quality flavour profile of Guatemalan coffee, making it a popular choice among coffee lovers around the world

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