Coban

Coban

Cobán is distinct for its tropical rainforest environment, characterized by constant mist and high humidity that create a profile starkly different from Guatemala’s volcanic regions.

1. Geography & Terroir

Climate & Mist: The region is famous for the chipi-chipi, a persistent, fine drizzle and thick mist that keeps the air humid and cool year-round.

Altitude: Coffee is grown between 1,300 and 1,800 meters (4,200–5,900 ft) on rain-soaked hillsides.

Soil: Unlike the volcanic regions, Cobán sits on limestone-rich, clay-heavy soils that are highly fertile and support diverse tropical flora.

Microclimate: High relative humidity (85–95%) and heavy annual rainfall (3,000–4,000 mm) lead to a late-maturing crop and a very green, lush landscape. 

2. Production & Scale

Smallholder Dominance: Most production comes from small family-run farms that have operated for generations.

Processing Challenges: The constant chipi-chipi makes traditional patio sun-drying extremely difficult. As a result, smallholders often sell their coffee as cherry or wet parchment to central mills equipped with mechanical dryers.

Regional Importance: Cobán ranks as the 5th largest coffee-producing region in Guatemala. 

3. Varietal Profile

Traditional and modern Arabica varieties are used to balance quality with disease resistance in the damp climate:

Core Varieties: Bourbon, Caturra, and Catuai are the traditional staples.

Rust-Resistant Varieties: Due to the high humidity, varieties like Anacafé 14, Obata, Catimores, and Sarchimores are increasingly common to combat coffee leaf rust.

Maracaturra: Some estates in the broader Alta Verapaz area cultivate this large-bean hybrid for its unique acidity and high yield. 

4. Flavor & Processing

Processing Methods: While the Washed Process is traditional, producers are increasingly experimenting with Honey and Natural processes to improve sensory quality and profitability.

Flavor Profile:

Acidity: Mild but bright, often described as "delicate" or "citrusy" (blond orange, green apple).

Body: Generally medium to full, with a smooth, velvety mouthfeel.

Notes: Distinguished by cocoa and fresh fruit (berry, mulberry) with occasional spicy or wine-like undertones and floral aromatics like jasmine.

Harvest Window: The harvest typically runs from December through March.