The Brew Blog

Cobán coffee grows in Guatemala's misty Alta Verapaz cloud forest at 1,200–1,800m — a mild, delicate specialty cup unlike any other Guatemalan region.

Acatenango coffee grows on Guatemala's active volcanic slopes at 1,300–2,000m — producing clean, stone-fruit, citrus-bright cups from young mineral-rich soils.

San Marcos coffee grows on Guatemala's rainiest Pacific-facing volcanic slopes — producing bold, floral, high-acidity cups with an early annual harvest.

Huehuetenango coffee grows at up to 2,000m in Guatemala's remote northwest highlands — the country's most complex, fruit-forward specialty coffee origin.

Antigua coffee grows between three volcanoes at 1,500–1,700m in volcanic soil, producing Guatemala's most structured, chocolate-forward specialty cup.

Chanchamayo coffee grows in Peru's central highlands at 1,200–2,000m — one of the country's oldest commercial coffee regions and its cooperative heartland.