Guatemala Santa Barbara coffee is a bright specialty coffee from the Huehuetenango region, one of the most famous coffee-growing areas in Guatemala. This region is located in the mountainous part of the country, where ideal conditions exist for growing high-quality Arabica coffee.

Thanks to high elevation, stable climate and fertile soils, coffee from Huehuetenango develops a clean and complex flavor profile.

Coffee farmers in the Santa Barbara area carefully select ripe cherries and use washed processing to highlight the natural character of the beans. This process results in a clean cup with vibrant acidity and delicate sweetness.

Origin of Guatemala Santa Barbara coffee

Guatemala Santa Barbara coffee is grown in the Huehuetenango region, one of the most respected coffee regions in Central America. Farms are located at high altitudes where cool temperatures slow the maturation of coffee cherries and allow the beans to develop more complex flavors.

The washed processing method enhances clarity in the cup and highlights the natural fruit notes typical for Guatemalan specialty coffee.

Flavor profile of Guatemala Santa Barbara coffee

In the cup, Guatemala Santa Barbara coffee reveals bright and elegant fruit notes.

You may taste:

• hibiscus
• red apple
• tea-like notes

The coffee has a light body, pleasant acidity and a clean aftertaste.

Roast and brewing methods

This specialty coffee from Guatemala is roasted specifically for filter brewing methods in order to highlight the natural sweetness and delicate fruit character of the beans.

Best brewing methods:

V60
Chemex
Kalita
Aeropress

Recommended brewing temperature: 92–96°C with a medium grind size.

About the Huehuetenango region

Huehuetenango is one of the most prestigious coffee regions in Guatemala. High altitude, dry climate and unique terroir create perfect conditions for producing high-quality specialty coffee.

Coffee from this region is known for its clarity, vibrant acidity and refined flavor profile.