Guatemala · Coffee Growing Region
Atitlán Coffee
Coffee circles the shores of Lake Atitlán, planted on the slopes of the volcanoes that wall the caldera. Daily 'Xocomil' winds churn the microclimate, and 90% of the region's growers are Maya smallholders, many organized in decades-old cooperatives that pioneered certified coffee in Guatemala.
The region's phosphorus-rich young volcanic soils and lake-moderated temperatures produce a distinctly crisp, aromatic take on Guatemalan coffee, marketed under the Atitlán appellation and inseparable from the lake's cooperative social fabric.
Atitlán at a glance
| Country | Guatemala |
|---|---|
| Growing altitude | 1,500–1,700 m |
| Harvest season | December – March |
| Known for | Lakeshore volcanic coffee farmed by Maya communities |
| Cup profile | Bright citrus and red apple over chocolate; crisp, clean, aromatic — lifted by the lake's constant winds. |
Varieties grown in Atitlán
Processing in Atitlán
Atitlán — frequently asked questions
What is the Xocomil?
The lake's famous midday wind — it moderates humidity and temperature on the coffee slopes, contributing to Atitlán's clean, bright character.
Who grows Atitlán coffee?
Overwhelmingly Maya smallholder families — Tz'utujil and Kaqchikel communities whose cooperatives were early leaders in organic and fair-trade certification.
Volcana Coffee grows and exports specialty Arabica and Fine Robusta from our own region — the Bolaven Plateau in Laos — with SGS-inspected quality and full export documentation. Taste how our volcanic terroir compares.
Request a SampleMore Guatemala coffee regions
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