A legacy of volcanic activity has blessed Guatemala’s coffee regions with rich mineral soils. Soil takes thousands of years to build up and is a force for life. It nourishes plants, consumes waste, and regulates gases such as carbon, nitrogen, and sulfur.

Guatemala’s soils are primarily classified as Andisol and Inceptisol.

Inceptisol
These are young, finely textured, clay-rich soils. They develop mostly on steep slopes where natural soil erosion continuously adds a layer of topsoil. Their unique combination of properties, that includes water, makes them especially suitable to retain humidity.

Andisol
These are young, fertile soils found in less than 0.75 percent of the earth’s non-polar land area. Formed from volcanic ash and lava, Andisols drain well and provide essential phosphorous to coffee plants.

Guatemalan Coffees are mostly grown in Andisols, formed under volcanic influence.