With all due respect to the people of Guatemala, I have to admit I don’t know as much about the country as I’d like. It’s widely recognized for its coffee production—Latin America as a whole accounts for a significant portion of the world’s coffee supply, and Guatemala consistently ranks among the top producers. What’s less commonly known is that tea is also grown there.
According to international agricultural data, Guatemala is considered a minor tea-producing country. This relatively small output may explain why tea is not prominently featured in general overviews of the country, including major reference sources or global production maps.
However, limited production does not mean a lack of quality or interest. In fact, smaller tea-producing regions—such as those in the United States—have demonstrated that scale is not the only measure of significance. Emerging and specialty tea growers continue to expand awareness of lesser-known tea origins.
One notable example in Guatemala is the Los Andes Private Nature Reserve and its tea cultivation project. According to information from the estate, tea production began there in the mid-1950s, introduced by an English tea enthusiast who spent part of each year in the region. Over time, the operation expanded to include facilities for processing tea grown on-site.
Los Andes tea gardens in Guatemala (image source: estate site)
Although the tea section of the estate’s website can be somewhat difficult to locate, it indicates that production is relatively small—around 50 tons annually—consisting primarily of organic black tea produced from Assam and Chinese hybrid plants. This balance of varieties contributes to a distinctive flavor profile shaped by the local climate.
Additional details about the tea gardens can be found in this tea industry article covering Guatemalan tea production and the Los Andes estate, which offers a more in-depth look at cultivation practices and regional characteristics.
While Guatemala may not yet be widely recognized as a major tea-producing nation, its smaller-scale operations highlight how diverse and global tea cultivation has become. For tea enthusiasts, exploring these lesser-known origins can offer new and interesting perspectives on flavor and production.
See more of William I. Lengeman’s articles in this archive of tea blog articles by the author.
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