Guatemala’s mountains rise more than 4,000 meters above sea level, and its varied terroir produces eight distinct types of Arabica. We’re proud to offer the best from three of our favorite regions: Huehuetenango, a non-volcanic area with ideal microclimates and uniform rains; San Antonio, where warm days are followed by cools nights that slow bean maturation and encourage a sweet, rich dark-chocolate profile; and Cubulco, where smallholders on the steep, nutrient-rich slopes of the Chuacus mountains produce coffees with distinctively floral aromas, full bodies and bright acidities.