Guatemala Robusta Washed - Finca Panama

S'mores, sesame, baker’s chocolate, almond butter

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615465-1

Alameda, CA: 102 Bag(s)

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About This Coffee

Since 1936, Agratisa has cultivated Finca Panamá Plantation with a long-term vision rooted in agricultural expertise and continuous innovation. Spanning 1,500 hectares, the estate reflects generations of knowledge combined with a diversified farming. Coffee is one part of a broader agricultural landscape that includes natural rubber, macadamia, mangosteen, Hass avocado, Persian lemon, bamboo, bee honey, and quinine. This diversified model allows the team to apply a holistic approach to land management while maintaining a strong focus on producing high-quality coffees year after year.

Located in Santa Bárbara, Suchitepéquez, on the southern slopes of Guatemala’s renowned Atitlán coffee region, Finca Panamá benefits from a unique intersection of volcanic soils, varied elevations, and favorable climatic conditions. Coffee is cultivated between 800 and 1,500 meters above sea level, creating a range of growing environments that support both Arabica and Robusta production. The combination of fertile soils, seasonal rainfall patterns, and proximity to the Pacific influences coffee development throughout the harvest season, contributing to distinctive cup profiles that reflect the diversity of this origin.

Country of Origin	Guatemala
Region	Santa Barbara, Suchitepequez, Atitlan
Producer Type	Single Estate
Farm Name	Finca Panama
Processing	Washed
Growing Altitude	800m - 1500m

Harvest Season	2025/26
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Robusta

History of Coffee in Guatemala

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.