Coffee | Mayan Coffee

Coffee was first introduced to the American continent in 1768 at Antigua Guatemala. Since that time, coffee expanded throughout Guatemala and then spread to the rest of the continent to such places as Brazil and Colombia. Today Guatemala remains the number one quality producer of coffee in the Americas.

Mayan Coffee roast all their coffee beans locally in Sydney. We only roast in small quantities to ensure a faster turn over of our roasted coffee. This results in a fresher, higher quality and ultimately more rewarding coffee flavour for our customers.

Antigua Pastoral

$ 14.00 / 250g
$ 50.00 / 1kg

Elegant, well balanced with a rich aroma and a very sweet taste. The Antigua region is dominated by the magnificent volcanoes of Agua, Acatenango and Fuego.

Every once in a while, Fuego - "one of Guatemala’s three active volcanoes" - adds a fresh dusting of mineral rich ash to Antigua’s soil. Volcanic pumice in the soil retains moisture, which helps offset Antigua’s low rainfall, the lowest of Guatemala’s seven coffee regions. Like all of Guatemala’s specialty coffee, Antigua Pastoral coffee is cultivated under shade. In Antigua, shade is especially dense to protect the coffee trees from the region’s occasional frost during the chilly nights from December to February. The dense shade combined with the region’s shallow water table produces a distinct microclimate within the coffee fields.

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Huehuetenango

$ 14.00 / 250g
$ 50.00 / 1kg

A sweet medium bodied coffee with a smooth fruity acidity. Notes of spicy fruit and dark chocolate finish. This coffee is harvested at the highest altitude of Guatemala giving it an exceptionally intense flavour and is regarded as the most prized of areas.

It is also by far the most rugged and remote area in Guatemala, with coffee cultivated in broken and very steep terrain. Thanks to t he dry, hot winds that blow into the mountains from the Tehuantepec plain in Mexico, the region is protected from frost, allowing coffee to be cultivated up to 6,500 feet. Huehuetenango’s extreme remoteness requires that virtually every producer, large or small, individual or farm, process his own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be located virtually anywhere.

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Organic Fair Trade

$ 14.00 / 250g
$ 50.00 / 1kg

Smooth and creamy. The warmest of all of the seven coffee-growing regions, San Marcos also has the highest rainfall, the most intense rainy season, and the earliest flowering.

The seasonal rains come earlier than in the other regions, arriving by mid-April and tapering off mid-November. As they build to a crescendo in June and September, they become torrential deluges, raising annual rainfall in some areas to an impressive 200 inches - by far the most of any of the coffee-growing regions. As in all of Guatemala’s remote regions, most of the coffee is cultivated on farms with their own processing mill. Because of the unpredictability of the rain during the harvest season, much of the coffee is pre-dried in the sun and finished in a Guardiola dryer.

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Lake Atitlan

$ 14.00 / 250g
$ 50.00 / 1kg

Mild with a hint of citrus which delights the palate. Ninety percent of traditional Atitlán is cultivated along the slopes of the dramatic volcanoes that dominate the shores of Lake Atitlán, the largest and most famous of Guatemala’s many crater lakes.

The daily winds (called Xocomil) that stir the cold lake water are an important influence on this microclimate. The culture’s highly developed artisan tradition is reflected in the small producers’ skilled cultivation and processing. Although some take their coffee to nearby farms for milling, many belong to cooperatives with their own mill, or process their harvest at home

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