Of Guatemala’s five volcanic coffee regions, Atitlán’s soil is the richest in organic matter. 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 the microclimate.

The culture’s highly developed artisan tradition is reflected in the small producer’s 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.