Atitlán

Atitlán

Traditional Atitlan is widely considered the region with the richest volcanic soil in Guatemala, producing coffee with deep complexity and a clean, refreshing profile. 

1. Geography & Terroir

Volcanic Basin: Coffee is grown on the fertile slopes of three majestic volcanoes—Atitlán, 

Altitude: Farms are situated between 1,500 and 1,700 meters (approx. 4,900–5,600 feet).

Soil Composition: The region boasts exceptionally high organic matter; 90% of the coffee is cultivated in soil enriched by volcanic activity, often described as the most nutrient-dense in the country.

Microclimate & Winds: Daily winds known as Xocomil stir the lake's cold waters, creating shifting microclimates that regulate temperature and prevent frost, allowing for a slower, more uniform ripening of the cherries. 

2. Production & Scale

Smallholder Landscape: Production is dominated by small-scale farmers, often organized into robust cooperatives such as the Cooperativa Atitlán and El Paraíso Tz'utujil.

Key Villages: Major hubs include 

2025 Market Trends: While yields for the 2025/26 season are projected to rise slightly to roughly 10.47 bags per hectare, the 2024/25 crop faced challenges from delayed flowering due to drought and rising production costs. 

3. Varietal Profile

Traditional and specialty Arabica varieties define the region:

Bourbon: A primary heirloom variety prized for its classic sweetness.

Caturra & Catuai: These dwarf varieties are widespread because their compact size allows for higher planting density on steep volcanic slopes.

Pache: A local mutation of Typica that is particularly common around Lake Atitlán, contributing to a unique regional flavor profile.

Specialty Lots: Recent 2025 reviews highlight high-scoring lots (93+ points) that blend these traditional varieties to achieve "sweetly bright" results. 

4. Flavor & Processing

Primary Process: The Washed Process is the standard, utilizing clean mountain water to highlight the bean's inherent "sparkling" acidity.

Experimental Processing (2025): There is an increasing trend toward Natural and Lactic Fermentation to produce bold, wine-like fruit intensities for the specialty market.

Flavor Profile:

Harvest Window: Picking generally occurs from December through March.