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The journey from the tree to the cup takes time, efforts and lot of work. The best coffees must not only have been harvested at the best time of ripeness, but they must also have "stabilized" sufficiently before being roasted, so that the fine aromas and flavors can be experienced at their maximum. Flavours and aromas of coffee depend on the characteristics of the soil, temperatures, altitude, rainfall and winds. All these characteristics make the bean unique. In Guatemala there are eight coffee production areas characterized by as many microclimates. Let's discover them together!

As you might know – or not -, there are approximately 7000 languages spoken around the world. And this number doesn’t include all the local dialects! However, as Guatemala demonstrates, these dialects can be...