Guatemalan Cooperatives

Guatemala

Santa Rosa Guatemala

Grade SHB EP

This washed green coffee from Santa Rosa, Guatemala, is grown at 1,200 to 1,800 masl by smallholder farmers working across Barberena, Santa Rosa de Lima, Casillas, and San Rafael Las Flores. The region sits between Guatemala’s southern coast and the highlands, where diverse microclimates support even cherry development and reliable quality year after year.

In the cup, the coffee offers a clean , with notes of chocolate, caramel, red fruits and a bright, sweet citrus acidity. The body is medium to silky, with a smooth mouthfeel and a well-rounded structure. It’s the kind of profile that feels classic and reliable, without being flat.

Available in very small quantities for optimal preservation, this coffee is a solid, versatile option for roasters.. It works well on its own or as part of a blend where balance and sweetness matter. Built on a network of small producers, it reflects a steady supply system focused on consistency, quality, and long-term relationships at origin.

This is unroasted coffee ready to be roasted at home or your local roastery.

Available in:

1kg

2.5kg

5kg

Quantity:

What is so special about this coffee?

Grown by smallholder farmers in Santa Rosa, Guatemala, this coffee reflects a regional production model supported by more than 3,000 coffee-growing families who depend directly on coffee cultivation in the region. Production is distributed across multiple municipalities, where small-scale farming and shared practices contribute to a more consistent and organized supply structure.

Harvest is carried out entirely by hand from November to March, allowing for careful selection of ripe and uniform cherries. This level of attention at harvest, combined with traditional processing practices, helps preserve the clarity and natural sweetness of the coffee. The result is a clean and well-structured profile with reliable performance, shaped by both the collective experience of its producers and the consistency of the production model.

Santa Rosa, Guatemala: A Reliable Origin for Roasters

Coffee in Santa Rosa is produced across a wide area, with farms spread out across multiple municipalities rather than concentrated in a single area. This creates a decentralized but interconnected system, where producers operate independently while maintaining shared practices shaped by regional conditions.

Santa Rosa contributes an estimated 5–7% to Guatemala’s national coffee production, making it a steady and important part of the country’s supply. Its scale allows it to remain adaptable, while still offering the volume and reliability required for ongoing sourcing programs. This balance between fragmentation at farm level and cohesion at regional level is a key factor in how these coffees maintain both identity and consistency.

The Landscape and Identity Behind Santa Rosa Coffees

Santa Rosa has historically developed as a transition corridor within Guatemala, shaping not only environmental conditions but also the way coffee production is approached across the region. This position has influenced a more adaptive farming culture, where producers adjust practices according to local variations rather than relying on uniform systems, reinforcing a strong connection between land and method.

Coffee farming here is deeply tied to family continuity, with many producers inheriting and maintaining small plots over generations. This long-term relationship with the land supports the preservation of traditional cultivation approaches, while gradually incorporating practical adjustments to improve quality and efficiency. The identity of Santa Rosa coffees emerges from this balance between tradition and adaptation, resulting in profiles that are consistent, expressive, and grounded in place.

Learn More about Guatemalan Coffees