Guatemala is the 7th largest producer of coffee, representing one of the country´s most important products: 21% of total exports. The coffee plant was introduced by Jesuits in 1750 and from 1860 cultivated intensively by German immigrants under the shade of Mahogany and Ebony, producing high quality coffee. Coffee is mainly produced in the volcanic regions of Antigua, Atitlan, San Marcos, Fraijanes, and the mountainous region of Huehuetenango; the botanical species most often used are Bourbon, Caturra and Catuai. The classification is generally determined by the height above sea level of the crops: the most widespread variety is SHB (strictly hard bean), which grows at altitudes of between 1600 and 1700 metres, and characterized by a medium-heavy body and rich aroma.
