Guatemala Comal

Coffyn

Price per 1kg.	€ 26,80
Price updated:	3rd Oct 2025
Door te kiezen voor een verpakking van 250 gram

Beans Parameters

Roasting Methods: Drum roasting

Caffeine: With caffeine

Origins: GUATEMALA

Flavor profiles: Acidic / Fermented

Sorts: ARABICA

Acidity Levels: Medium acidity

Additional

Guatemala Comal is a single origin from Huehuetenango, sourced from the Comal cooperative. The beans grow at high altitude and are processed fully washed, which delivers a clean, balanced cup. Coffyn roasts artisanally to a medium-dark profile, bringing together milk chocolate, sweet citrus and light notes of almond and caramel. The coffee is organic and comes through direct trade, with a strong focus on sustainability and the position of women farmers. Suitable for filter and espresso. Available freshly roasted in resealable, recyclable bags, 250 g and up, at a friendly price.

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More About Guatemala Comal

Origin and farm

Guatemala Comal comes from the highlands of Guatemala, specifically the Huehuetenango region. This mountainous area has an ideal coffee climate, warm and humid year-round with regular rainfall. Thanks to the high elevation (up to ~1900 meters) the coffee cherries ripen slowly, which contributes to a complex flavor and fine acidity. The coffee comes from the Comal cooperative in La Democracia, which unites hundreds of small-scale farmers. One example is Finca Los Naranjales (1.3 hectares), part of this cooperative. Owner Don Pedro Lopez Mendez has been working there for decades with his wife on their small plot, where the excellent quality of the harvest begins.

Roast profile

This coffee is artisanally roasted by Coffyn itself, in small batches for optimal freshness. The roast profile is medium to medium-dark, a so-called slow roast profile that gives the development of flavors time. The result is a versatile roast that suits both filter coffee and espresso. Thanks to the medium-dark roast, the natural sweetness and chocolate-like notes come to the fore without losing the bright, citrus-like acidity. The roasting process and the roast date are listed on the packaging, so enthusiasts know exactly how fresh the coffee is.

Flavor and aroma

Guatemala Comal is known as a highly aromatic 100% Arabica with an alluringly fragrant cup. The taste is full, rich and creamy with a striking sweetness. Chocolate notes dominate the flavor profile, reminiscent of rounded milk chocolate, complemented by a hint of fresh-sweet orange. This combination of sweet citrus and chocolate creates a beautifully balanced palette, on the one hand lively and fruity, on the other soft and dessert-like. The finish also reveals subtle notes, such as almond or caramel, that linger and make the cup extra appealing.

Processing Method

This coffee is traditionally fully washed (washedprocessed. After the hand harvest and depulping, the beans ferment for about 24–36 hours in their fruit mucilage. This controlled fermentation process, with some farmers around 32 hours, develops the bright acidity and sweet flavors in the bean. The beans are then thoroughly washed to remove the sticky mucilage, which contributes to a clean, pure coffee taste. Finally, the beans dry slowly in the sun, usually on concrete patios or drying beds, for about 10 to 15 days. Each farmer processes and dries their own microlot in this way, after which the Comal cooperative collects the dried beans and takes them to a central dry mill for quality control. Washed processing emphasizes clarity and balance in the cup, resulting in fresh fruit tones and a mild body.

Variety and species

Guatemala Comal consists of 100% Arabica coffee beans from various varieties. On the plantations in Huehuetenango you will find traditional varieties such as Bourbon, Caturra, Catuai and Pache, as well as, for example, Catimor. Each variety contributes to the flavor profile: Bourbon and Caturra are known for their sweet, balanced taste, while Catuai and Pache often add fruity nuances and good yields. Catimor is a cross that offers disease resistance without sacrificing quality. All these cultivars thrive at high altitude and together create the rich, layered flavor that characterizes this coffee. Naturally, they are Arabica beans, loved for their refined taste and aromatic qualities, which clearly come through in this blend.

Sustainability and ethics

Coffyn and the Comal cooperative attach great importance to fair trade and sustainable cultivation. The coffee is sourced almost directly from the cooperative, with at most one or two intermediaries, so that farmers receive a fair share of the proceeds. The cooperative was founded in 2006 to promote sustainable agriculture and strengthen the position of farmers. This direct trading relationship (direct trade) means there is transparency about price and that investments are made in the farmers’ communities. Moreover, this coffee is organically certified, which means no chemical pesticides are used in cultivation and care is taken for the natural environment.

A special aspect of Guatemala Comal is that a large share of production is in the hands of female coffee farmers. No fewer than 124 producers within Comal are women who jointly cultivate this quality coffee. The cooperative actively promotes the empowerment of women, they hold important positions on the board and lead projects. With support from Comal, the women farmers follow workshops on organic fertilization, entrepreneurship and financial education to help their businesses grow sustainably. Part of the premium per kilo sold is also used to fund a mobile medical clinic that visits coffee-growing communities weekly. These initiatives improve the living conditions and health of farming families. In addition, members contribute to environmental conservation, they regularly plant new trees on and around the coffee fields to promote biodiversity and protect water sources. Guatemala Comal is therefore not only delicious, but also a coffee with a positive story for people and planet.

Brewing Recommendations

Thanks to this coffee’s versatile profile, it shines with multiple brewing methods. A few brewing recommendations:

**Filter (e.g., V60 or cafetière):** Use freshly ground coffee and water at about 93 °C. A ratio of roughly 1:15 (e.g., 30 g coffee to 450 ml water) brings out the bright citrus-like notes and yields a fresh, balanced cup.
**Espresso:** Dose ~19 grams of coffee for a double espresso and aim for about 40 ml yield in ~30 seconds of extraction time. Brew temperatures around 92 °C work well. The result is a full, creamy espresso in which sweet chocolate and nut nuances come to the fore. Thanks to the sturdy body, the flavor holds up even in milk drinks like cappuccino.
**General tip:** Experiment with grind size and contact time to find your preferred balance. For a fruitier cup, grind a bit coarser or shorten the brew time, for more body and intensity, grind finer or extend extraction slightly. Because this single origin is so versatile, feel free to try different brew methods until you find a favorite preparation.

Awards and reviews

Although Guatemala Comal has not, as far as is known, won specific competition prizes, its quality is clearly recognized in the coffee world. In cupping tests this coffee scores around 84 points out of 100, well above the 80-point threshold that defines Specialty Coffee. This places the Comal bean in the category of high-quality coffees with a pronounced flavor profile. Enthusiasts and customers value the coffee highly as well. Tasting panels and customer reviews praise its full, smooth taste and balance. One hands-on assessment even stated: “What a delicious coffee! Full and smooth with a hint of chocolate. I don’t want any other anymore”. Such enthusiastic feedback, in this case a 5/5-star rating, underlines that this Guatemalan coffee not only scores well on paper, it also impresses in the cup. In short, Guatemala Comal has proven itself a favorite among connoisseurs and pleasure drinkers alike, thanks to its consistent quality and delightful taste.

Packaging design

Coffyn pays careful attention to the packaging of its coffee beans. Guatemala Comal is packed fresh after roasting in high-quality aroma-resistant packaging. The bags feature a one-way valve that preserves aromas and keeps oxygen out, which benefits freshness and flavor. Each bag is also resealable so the beans stay optimal for longer, even after opening. The label lists all key information: origin (Guatemala, Huehuetenango region), roast date, flavor profile, and brewing advice so users know exactly what they are getting. The packaging design is clean and functional, with the Coffyn logo and clearly readable text. Sustainability has also been considered, the coffee bags are recyclable and produced climate-neutrally, in line with the latest standards. The coffee is available in various sizes, usually 250 g or 500 g bags, with larger sizes for heavy users. This lets one try a small amount or stock up right away. Coffyn’s thoughtful packaging design not only looks good, it mainly ensures that Guatemala Comal reaches the customer fresh and full of aroma.

Availability and price

Guatemala Comal from Coffyn is easy to obtain via the Koffiehuis Coffyn store and webshop. Coffee lovers can order the beans online or purchase them on-site in Malden, where Coffyn is based. The coffee is offered as whole bean, but can also be ground on request to match the customer’s brewing method. The price is very friendly given the quality, a 250 gram bag is available from around € 6.70. Larger packages of 500 g or 1 kg often offer a better price per kilo, ideal for heavy users or hospitality customers. Thanks to fresh roasting and the high quality of the beans, buyers get great value for money. Coffyn generally maintains a steady stock of this Guatemalan single origin, although the exact harvest can vary by year. Because it is a seasonal product, coming from the annual harvest usually around spring, one always tastes coffee from the most recent crop. In short, Guatemala Comal can be found at Coffyn year-round at a sharp price, making it an accessible yet special choice for both home baristas and professional users.