Guatemala Coffee: Growing, Brewing & Farm Stories

Over 70% of coffee drinkers believe dark roast coffee tastes burnt. Yet millions still reach for it every morning, chasing that bold kick. Here's the truth: most people have never experienced what exceptional dark roast can be. Guatemalan dark roast coffee breaks every rule you think you know about dark roasts. It's bold without being bitter. Rich without that acrid aftertaste. And completely different...

Coffee roasting transforms humble green beans into the aromatic treasures we brew each morning. Yet 73% of coffee drinkers can't identify their preferred roast level by taste alone! This confusion costs you the perfect cup every single time. The roasting process is pure chemistry in action. Heat breaks down acids, develops oils, and creates hundreds of flavor compounds that make each sip memorable. Understanding...

Coffee processing methods can change everything about your morning cup. A single coffee cherry can become two completely different flavor experiences depending on how it's processed after harvest. At Via Guatemala Coffee, we've seen firsthand how the choice between washed and natural processing transforms our Guatemalan beans into distinct flavor profiles that coffee lovers either adore or completely avoid. The difference isn't just technical...

  Coffee loses 60% of its flavor compounds within just two weeks of roasting. That's a sobering reality for anyone who's invested in premium Guatemalan coffee beans. The volcanic soil of Guatemala's highlands produces some of the world's most complex and flavorful coffee. But without proper storage, even the finest beans from Antigua or Huehuetenango can turn into a disappointing cup. At Via Guatemala,...