Ninety percent of traditional Atitlan coffee is cultivated along the slopes of the volcanoes that dominate Lake Atitlan's shores, with most producers there using water from the lake to process their beans. Of the five volcanic coffee-growing regions in Guatemala, Atitlan's soil is the richest in organic matter, which is often used as a fertilizer instead of chemicals. Coupled with the heavy rainfall and high altitude of this region (which results in a low occurrence of pests and diseases), Atitlan is home to the perfect growing conditions for organic beans. This coffee is aromatic, with a crisp and pronounced acidity and a full body.

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