Coffee is grown all over the world — from South America to Africa and Asia. But altitude changes everything.

At 2,100 meters above sea level, coffee plants grow slower. Cooler temperatures and thinner air allow the beans to develop more complex sugars, resulting in deeper flavor, natural sweetness, and a smoother cup.

Altitude 2100 comes from Guatemala’s highlands, where only the highest-elevation farms can produce coffee of this quality. Every harvest is carefully selected, and only the best beans make it through.

This is not mass-produced coffee. It’s crafted, intentional, and elevated — from the mountain to your cup.