The Acatenango region produces one of the highest altitude coffee beans in Guatemala. The rough, sandy soil is rich in minerals because of the continuous eruption of the neighboring volcanoes Fuego and Pacaya.
The Acatenango region has a special microclimate. During the day, under the sunshine of the Pacific Ocean, hot and humid air is brought from the coast; at dawn and night, it receives dry and cold air from the highlands of Guatemala. The large temperature difference between day and night makes the coffee in this area higher in sweetness and special in flavor. The coffee-growing area of ​​this region surrounds the Acatenango Valley, which is named for the volcanoes here. In the past, many growers sold their coffee to "coyotes," as the locals call them, who transported coffee cherries to Antigua for processing. For coffee, Antigua has a high reputation, so the coffee in this region can also sell for a higher price. But this is rare now, and the coffees produced from the Acatenango region are now very good, with very good provenance traceability.

- Altitude: 1300~2000 meters
- Annual rainfall: 1200~1800mm
- Average temperature: 14~31℃
- Relative humidity: 70-80%
-Harvest season: December to March
- Soil: Volcanic pumice
- Main drying method process: sunshine
- Shade types: Gravilea & Inga
- Main terrain: valleys, steep slopes
- Coffee tonality: outstanding acidity, aroma, flavor balance and clear aftertaste


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