Guatemala — SHB

Origin: Various Regions (Antigua, Huehuetenango, Atitlán)

Profile: Sophisticated, Chocolatey, and Elegantly Acidic

In Guatemala, the highest quality grade is designated as SHB (Strictly Hard Bean). This classification is reserved for coffees grown at altitudes above 1,350 meters. Much like the Honduran SHG, the “Hard Bean” refers to the density of the coffee; the extreme altitude and volcanic soil force the bean to grow slowly, resulting in a dense cell structure that traps complex sugars and organic acids.

Guatemalan SHB is world-renowned for its distinct “volcanic” character—a unique combination of smoky depth and sparkling fruit acidity.

Flavour Experience

Body: Medium to full with a rich, buttery mouthfeel.
Notes: Deep dark chocolate and cocoa powder, accented by hints of red apple and a soft floral aroma.
Acidity: Bright, refined, and often described as “malic” (crisp like a stone fruit).
Finish: Long and clean with a sophisticated smoky or spicy undertone.

Best Enjoyed As

Guatemala SHB is a favorite for those who appreciate a “connoisseur’s cup.” Its structural integrity allows it to shine across various roast levels:

The Refined Pour-Over: Perfect for highlighting the interplay between the heavy chocolate base and the bright fruit top notes.
Medium-Dark Roast: Bringing out the “bittersweet” cocoa and smoky qualities that make Guatemalan coffee iconic.
Specialty Espresso: Adds a complex, syrupy depth and a beautiful crema to any high-end espresso menu.

SHB vs. SHG: What’s the difference?

While both terms refer to coffee grown at high altitudes (Strictly High Grown/Strictly Hard Bean), SHB is the specific terminology used in Guatemala, Costa Rica, and Panama, whereas SHG is more common in Honduras, Nicaragua, and El Salvador. Both signify the highest elevation tier in their respective countries.