Guatemala SHB – Cafea de Origine

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Single-origin coffee

Guatemala SHB blends chocolate and plum with citrus freshness

Guatemala SHB is a 100% Arabica single-origin coffee with notes of chocolate, plum, and citrus. Toffee, almonds, and cocoa round out a profile in which sweet and fruity flavors complement each other.

Grown at 1,400–1,700 meters in Guatemala’s mountainous regions, it has medium-high acidity and a medium-to-full body. Its velvety texture and sweet, fruity aftertaste give the cup substance.

SHB stands for Strictly Hard Bean, a classification associated with high-grown coffees and dense beans. Washed processing and sun drying complete the profile of this origin.

At Claro Cafe, we freshly roast it in Romania in an omniroast style. You can choose whole beans or coffee ground to order for filter, espresso, cezve, moka pot, or French press.

Guatemala
1,400–1,700 m
Washed, sun-dried
100% Arabica

The character of the coffee

What makes it special

Chocolate and plum

A sweet, fruity base complemented by notes of cocoa.

Distinct citrus notes

Freshness that balances the chocolate and toffee notes.

Medium-to-full body

Smooth, velvety texture with a satisfying presence in the cup.

Sweet, fruity aftertaste

A lingering finish that carries through the main flavors.

SHB classification

Strictly Hard Bean refers to coffee grown at high altitudes.

High-altitude cultivation

Arabica beans grown at 1,400–1,700 meters.

Washed processing

Washing and sun drying support a clear flavor profile.

Suitable for several brewing methods

Filter brings out the flavors, while espresso accentuates the body.

Traceability

Origin and technical specifications

Coffee from Guatemala’s mountainous regions

The coffee is grown at 1,400–1,700 meters. The origin description mentions Huehuetenango, Antigua, Atitlán, Cobán, and Fraijanes, regions with different growing conditions.

High altitude and a cooler climate encourage the beans to ripen slowly. In many of Guatemala’s coffee-growing regions, volcanic soils are part of the local growing conditions.

What the SHB classification means

Strictly Hard Bean is the name of a classification associated with high-grown coffee and bean density. SHB describes this characteristic of the coffee; it is not the name of a farm or a botanical variety.

The coffee’s profile lists the varieties Caturra, Catuai, Bourbon, and Typica, all belonging to the Arabica species.

Processing for a clear, balanced taste

The beans are washed and sun-dried. In the cup, chocolate and plum are complemented by citrus, while notes of toffee and almonds round out the taste.

The medium-to-full body retains a velvety texture, while medium-high acidity brings freshness to the sweet, fruity profile.

Technical specifications

Country of origin

Guatemala

Regions mentioned

Huehuetenango, Antigua, Atitlán, Cobán, Fraijanes

Altitude

1,400–1,700 meters

Composition

100% Arabica

Varieties mentioned

Caturra, Catuai, Bourbon, Typica

Processing

Washed and sun-dried

Classification

SHB (Strictly Hard Bean)

Roast profile

Omniroast (Claro Cafe)

Guatemala SHB

1,400–1,700 meters

High-grown Arabica coffee with dense beans and a sweet, fruity profile.

In the cup

Aroma and flavor profile

Chocolate and plum are the defining flavors of this coffee. Citrus adds freshness and balances the sweetness without taking the cup away from its chocolate base.

As the coffee cools, toffee, almonds, and cocoa round out the profile. Flavors may be perceived differently depending on the brewing method and extraction.

Medium-high acidity and a medium-to-full body come together in a smooth, velvety texture. The aftertaste is sweet, with lingering fruity notes.

Dominant notes

ChocolatePlumCitrus

Secondary notes

ToffeeAlmondsCocoa

Cup structure

SweetnessChocolate and toffeeAcidityMedium-high, citrusyBodyMedium to full

• Dominant notesChocolate, plum, citrus
• Secondary notesToffee, almonds, cocoa
• AcidityMedium-high, lively
• BodyMedium to full
• TextureSmooth, velvety
• AftertasteSweet, fruity, lingering
• CharacterComplex and balanced

Brewing

Recommended brewing methods

Filter brewing highlights the layers of flavor. Espresso and moka pot accentuate concentration, while French press brings out the velvety texture.

Espresso machine

Highlights chocolate and a velvety body in a concentrated cup. Citrus brings freshness, while toffee rounds out the taste. It also works well in milk drinks, where the chocolate base remains a defining part of the profile.

Recommended for flavor clarity

Filter (drip coffee maker, V60, Chemex)

Brings out chocolate, plum, and citrus more distinctly in a clean cup. Natural sweetness and notes of toffee round out the taste. Choose this method when you want to follow how the flavors change as the coffee cools.

French press

Emphasizes the medium-to-full body and velvety texture. Sweet chocolate and toffee notes are accompanied by a lingering fruity finish. It’s a good choice if you prefer a generous cup with more substance than paper-filter coffee.

Cezve

Brings out chocolate, toffee, and almonds in an aromatic, velvety cup. Fruity notes carry through to the aftertaste. It’s a good choice if you prefer traditional preparation and want to preserve both the coffee’s sweetness and texture.

Moka pot

Produces an intense cup with toffee and almonds, supported by a full body. The higher concentration brings out the sweet side of the profile. Choose a moka pot if you like pronounced coffee flavor and want an alternative to espresso.

Whole beans or ground to order

Choose whole beans or a grind tailored to your brewing method, from espresso machine to cezve, moka pot, filter, or French press. If you use a grinder, grind only the amount you need before brewing to preserve the chocolate and fruit flavors.

Frequently asked questions about Guatemala SHB

How long does it stay fresh after roasting, and how should I store it?

Freshly roasted coffee is at its best during the first 30–60 days after roasting. Keep it in its original bag with a degassing valve, sealed tightly, at room temperature and away from light, heat, and moisture. Avoid the refrigerator, as moisture and condensation affect the flavors. If you have whole beans, grind only the amount you need before each brew.

How acidic is Guatemala SHB, really?

It has medium-high acidity, but this should not be confused with unpleasant or “sour” acidity. It’s a lively, fruity, citrus-like acidity that adds freshness and keeps the coffee interesting. If you prefer very mild, rounded coffees without much brightness, a Brazilian coffee may better suit your taste. If you enjoy coffees with character and complexity, Guatemala SHB is just right for you.

How does Guatemala SHB compare with other Claro coffees?

It falls between classic, chocolatey coffees (such as Brazil Santos, which is mild and lacks fruity notes) and intensely fruity or floral coffees (such as Ethiopian coffees). It offers complexity and fruity notes while retaining balance and a comforting body—a good choice if you want to explore more varied flavors without making too big a leap.

Is it suitable for an automatic espresso machine?

Yes, it works well in automatic espresso machines, producing a balanced shot with a velvety body and chocolate notes. Its lively acidity adds complexity, making it an enjoyable choice for anyone who wants a little more than a classic shot from an automatic machine.

Is it a good coffee for someone moving from commercial coffee to single-origin coffee?

Yes, it’s an excellent transition coffee. It has enough complexity to show the difference from commercial coffee while remaining balanced and approachable, without extreme or surprising notes that might be confusing. Chocolate and toffee offer familiar flavors, while plum and citrus gently open the door to new ones.

Which regions of Guatemala might this coffee come from?

The coffee comes from Guatemala’s renowned mountainous regions: Huehuetenango, Antigua, Atitlán, Cobán, and Fraijanes. Each has its own microclimate and character, but they all share high altitudes and volcanic soils that give Guatemalan coffee its distinctive density and complexity.

Still have questions?
See the full page of questions and answers

Quick guide

Who Guatemala SHB is for

Choose this coffee if

• You enjoy the combination of chocolate, plum, and citrus
• You want sweet and fruity flavors in the same cup
• You appreciate noticeable medium-high acidity
• You prefer a medium-to-full body and velvety texture
• You alternate between filter and espresso
• You’re looking for a profile that shifts in character as it cools

It may not be for you if

• You’re looking for coffee with very subtle acidity
• You want floral notes to dominate
• You prefer a very delicate, light cup with little body
• You don’t like citrus and plum notes alongside chocolate

Guatemala SHB is a good fit if you want more fruity freshness over a chocolate base. For a lower-acidity profile with chocolate and nut notes, you can choose Brazil Santos. If floral fragrance is your priority, Ethiopia Yirgacheffe has notes of jasmine, lemon, and peach.

Claro Cafe

Why choose Guatemala SHB from Claro Cafe

Guatemala SHB brings together chocolate, plum, and citrus, with a velvety texture and a sweet, fruity aftertaste. It’s a single-origin coffee for those who appreciate both a substantial cup and flavors that evolve as they sip.

100% Arabica, grown at 1,400–1,700 meters, it is washed and sun-dried. The SHB classification adds to the details about its high-altitude origin.

At Claro Cafe, we freshly roast it in Romania in an omniroast style and package it in bags with degassing valves to preserve freshness.

• Freshly roasted in Romania

  Artisanal roasting at Claro Cafe for a chocolate and fruit profile.

• Omniroast profile

  Suitable for filter, espresso, and the other recommended methods.

• Packaged for freshness

  Bags with degassing valves, available as whole beans or ground coffee.

Choose filter brewing for flavor clarity or espresso for a more concentrated cup. Guatemala SHB preserves the connection between chocolate, fruit, and velvety texture with every brewing method.

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