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45% of Guatemala’s coffee production is classified as SHB (Strictly Hard Bean). This coffee is grown at high altitudes - above 1,450 and up to 1,900 meters - and matures more slowly.

Because they grow slowly, each bean grows to be harder and denser than beans grown at lower elevations. The SHB coffees are among the best quality of Arabicas: complete, full-bodied taste, acid and fragrant.

Complete, full-bodied taste, acid and fragrant cup.