Fraijanes, Guatemala

The Fraijanes coffee growing region owes its mineral-rich soil to Pacaya Volcano, the most active in Guatemala. It’s a large area, divided into four microclimate regions, each with their own unique profile variation.

Amatitlán receives less rain than the others, more activity from Pacaya Volcano, and strong winds from Lake Amatitlán. Mellow, persistent acidity meets sweet grape and citrus with a to-die-for caramel finish. Palencia’s rough terrain gets just enough moisture for optimal coffee cultivation. Here coffee develops slowly and tastes of caramel, chocolate, and wild honey.

On the high chilly plateau of the Fraijanes area, constant winds, abundant rain, and frosts in the cold season create beans with a bright, cleanly crisp aciity and berry, stone fruit, and toffee-nut notes. And lastly, Mataquescuintla, sandwiched between Nuevo Oriente and Fraijanes, seems to garner the best of both: rich, full-flavored, coffee from this area carries sweet orange and dark chocolate.

The Fraijanes coffee growing region owes its mineral-rich soil to Pacaya Volcano, the most active in Guatemala. It’s a large area, divided into four microclimate regions, each with their own unique profile variation.

Amatitlán receives less rain than the others, more activity from Pacaya Volcano, and strong winds from Lake Amatitlán. Mellow, persistent acidity meets sweet grape and citrus with a to-die-for caramel finish. Palencia’s rough terrain gets just enough moisture for optimal coffee cultivation. Here coffee develops slowly and tastes of caramel, chocolate, and wild honey.

On the high chilly plateau of the Fraijanes area, constant winds, abundant rain, and frosts in the cold season create beans with a bright, cleanly crisp aciity and berry, stone fruit, and toffee-nut notes. And lastly, Mataquescuintla, sandwiched between Nuevo Oriente and Fraijanes, seems to garner the best of both: rich, full-flavored, coffee from this area carries sweet orange and dark chocolate.

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