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Guatemala's three non-volcanic coffee producing areas

Published: 2026-09-29 Author: World Gafei 👁 133 views

Last updated 2026-09-29 — Waichangsi Plateau Waichangsi Plateau This area is volcanic soil, high altitude, adequate rainfall, humidity changes greatly. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the region's soils. The dry season sunshine is abundant, although the morning fog, dew is big, but dissipates quickly. As a result, 100 per cent of the coffee in the region is sun processed. [Features

Waiqiangsi plateau

The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.

[characteristics] the acidity is bright and consistent, the aroma is sufficient, and the thickness of alcohol is delicate.

New Oriental

Coffee in this area has been grown entirely by small farmers since the 1950s, and now every farmer in the mountains is a coffee production unit. This area, once the most remote and poorest part of Guatemala, is now alive and well. Rainy, cloudy, New Oriental ancient times is a volcanic area, soil volcanic metamorphic rock evolved, rich in minerals, balanced nutrition, different from other volcanic coffee producing areas.

[features] the palate is well-balanced, mellow and full-bodied, with chocolate flavor.

Traditional Atitlan

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[characteristics] the aroma is refreshing, the acidity is bright and the mellow thickness is full.