Guatemala Coffee

A bit of history

Guatemala has eight distinct coffee-growing regions, each with its own microclimate. The Anacafé classification system helps roasters select coffees by terroir, from Antigua's smoky volcanic profile to Huehuetenango's bright fruit.

What to know about Guatemala coffee

Guatemala packs more terroir variation into a small country than almost any other origin. Anacafé, the country's coffee association, formally recognizes eight regions — Antigua, Acatenango, Atitlán, Coban, Fraijanes, Hué (Huehuetenango), Nuevo Oriente, and San Marcos — each with distinct elevation, rainfall, and volcanic-soil characteristics. Antigua's three-volcano valley produces classic chocolate-and-spice cups; Huehuetenango, the highest non-volcanic region, leans bright and fruit-forward. Most Guatemalan coffee on Who's Brew is washed Bourbon, Caturra, or Catuai from named fincas, with seasonal microlots of Pacamara appearing during peak harvest in early spring.

Best brew methods for Guatemala

• Drip Coffee Maker
• Pour Over
• French Press
• Espresso

• Versatile across brew methods
• Holiday and seasonal blends
• Espresso with chocolate notes