Guatemalan specialty coffee is known for its refined clarity, rich chocolate notes, and sparkling acidity. The unique volcanic terroir, varieties such as Bourbon and Caturra, and predominantly washed processing methods all contribute to a balanced flavor experience, infused with floral and fruity accents in every sip.
Intense en complexe smaak met fruitige accenten en een vleugje kruidigheid. Creëert een romige crema en een lange nasmaak. Een must-try voor elke koffieliefhebber!
For this specific coffee, the barista at Rum Baba recommended: • Coffee-in (Dose): 22 grams • Coffee-out (Yield): 40 grams • Extraction Time: 32 seconds
Guatemala boasts one of the most diverse coffee landscapes in the world. Regions like Antigua, Huehuetenango, and Acatenango are set at high altitudes, benefiting from fertile volcanic soils. This usually leads to a silky mouthfeel, lively acidity, and complex flavor layers ranging from pure chocolate to soft fruit notes. The strictly manual harvest and careful washed processing contribute to the bright cups cherished by many specialty coffee bars in Amsterdam.
For Guatemalan beans, it’s a good idea to start with a medium grind size and a 1:16 coffee-to-water ratio for filter methods like V60 or Chemex. The relatively high density of Strictly Hard Bean (SHB) coffees requires a bit more extraction time to bring out the subtle nuances. With an espresso machine, a medium to medium-dark roast can deliver a creamy body while still preserving floral hints. Some baristas in Amsterdam suggest slightly lowering the pump pressure (to around 8 bars) to keep the coffee’s sparkling acidity in balance.
Many specialty coffee spots in the Jordaan and De Pijp neighborhoods experiment with micro-lots from Huehuetenango and Antigua. Local favorites like Lot Sixty One and White Label often feature single-origin Guatemala coffees for both filter and espresso. In Amsterdam Oost, smaller cafés rotate seasonal offerings between regions—one month it’s Antigua, the next month Cobán. Chocolate aromas with a gentle hint of citrus on the finish remain a crowd-pleaser in cupping events.
Several roasters in the Netherlands actively promote direct trade with Guatemalan producers. Bocca Coffee and Friedhats sometimes partner with family farms or cooperatives to ensure consistent quality. Huehuetenango’s Finca El Injerto, known worldwide for its Cup of Excellence accolades, often supplies beans to Amsterdam’s specialty shops. These award-winning beans allow enthusiasts to savor the refined balance of fruity acidity and creamy chocolate undertones. A medium roast profile is particularly popular, showcasing the unique terroir of volcanic soil and honoring Guatemala’s time-tested processing traditions.
Guatemalan coffee, with its harmonious blend of sweet and spicy notes, fits perfectly into Amsterdam’s coffee culture, where craftsmanship and flavor take center stage. Whether you’re enjoying a pour-over at a cozy neighborhood café or sipping an espresso at a dedicated roastery, these beans deliver versatile results every time. With attention to grind size, brewing settings, and roast level, it’s easy to transform each sip into a true flavor journey—whether along the canals or in the comfort of your own home.
NL