Central America
Coffee from Guatemala
A versatile, dependable favorite. Guatemalan coffee leans cocoa, baking spice, and gentle orange acidity, with enough body for espresso and enough nuance for filter — Antigua's volcanic terroir is the classic.
The cup
Cup profile
Acidity
Lively
Body
Medium
Sweetness
Sweet
Typical roast
Light
Med-light
Medium
Med-dark
Dark
Tasting notes
CocoaBaking spiceOrangeCaramelApple
Harvest
December–March
Varietals
Bourbon, Caturra, Catuaí, Typica
Processing
Washed
Growing regions
Antigua
1,500–1,700mVolcanic soil and shade — chocolate, spice, and balance.
Huehuetenango
1,500–2,000mHigh, dry, remote — bright fruit-forward cups.
Atitlán
1,500–1,700mLakeside volcanic region — full body and citrus.
How to brew it
This is a bright, expressive origin — pour-over and filter methods show off its acidity and aromatics. Keep the roast on the lighter side.
DripPour-overEspresso
Brew Guatemala coffee with
The gear that suits this origin's character. A good grinder helps every cup.
Beans with this profile
Widely available coffees that lean into Guatemala's flavor character.
Or get a personalized match
Bean guides for this taste
Ranked picks that lean into Guatemala's profile — with a top choice and buying advice.