Guatemala

As we venture into Central America, we discover Guatemala chugging along at position nine.

Coffee was not regarded a crop until the late 1850s, following the collapse of the country's dye business as a result of the introduction of chemical colors to Europe's textile industry.

By 1880, coffee accounted for 90% of Guatemala's exports, and it remains the country's top export to this day. The crop produced has earned a well-deserved reputation for high quality. Caturra, Red and Yellow Catuai, and Red and Yellow Bourbon are the primary kinds, which are almost all Arabica. Guatemalan coffee beans thrive in locations with rich volcanic soil, low humidity, plenty of sun, and chilly nights, such as Antigua, Acatenango, Atitlan, Cobán, Huehuetenango, Faijanes, San Marcos, and Nuevo Orientea.

Guatemala Coban is especially popular. This coffee features top notes of opulently creamy hazelnut, dark fruits, and dark chocolate.

Coffee Production: 254 Metric tons (000s) per year