Guatemala

What Makes Guatemalan Coffee Special?

• Volcanic soil: The Acatenango region sits at the base of one of Guatemala’s most active volcanoes. Mineral-rich soil gives the coffee a distinct structure and natural depth. 
• High altitude: Elevations above 1,500 meters slow down the cherry maturation process, and builds natural sweetness and a more concentrated flavor. 
• Almost 70% of La Hermosa’s land is protected as forest, which makes the coffee shade-grown. 
• Organic and regenerative practices are at the heart of everything they do. That way we ensure our coffee is the cleanest you can have, and the highest quality. 

Flavor Profile and Tasting Notes

Sourcing and Origin | Acatenango and La Hermosa

Max Pérez grew up on a coffee farm in Huehuetenango. He left to become a lawyer, built a career in Guatemala City, but came back to coffee because it was in his blood. In 2010, he and his wife, Claudia bought land in Acatenango with the goal of growing excellent coffee while protecting the environment.
Today, La Hermosa has created jobs for over 750 people and earned national and international coffee awards. Mayorga is the only U.S. roaster working directly with Max and Claudia. We have eleven years of partnership built on transparency, shared values and a stubborn refusal to do things the easy way. 

Why Choose Our Guatemala Coffee?

• Direct relationship with La Hermosa, which ensures the full traceability of every coffee bean from Guatemala. 
• USDA Certified Organic 
• Lab-tested for mold and mycotoxins 
• Specialty-grade arabica, roasted in-house using our signature Latin slow-roasting method. 

Best Brewing Methods

• Pour over
• Drip machine
• French press
• Cold brew
• Espresso

Comparing Guatemalan Coffee with Other Origins