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Does Guatemala's Specialty Coffee Have a Tobacco Note? Exploring the Characteristics of Guatemala's Major Coffee Regions

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, When you finish a cup of coffee, do you ever feel your entire mouth enveloped by a smoky sensation, as if you've just had a cigarette? In fact, this is caused by the caffeine in the coffee. However, speaking of coffee with tobacco notes, this is quite rare in the coffee world. But rare doesn't mean non-existent. At FrontStreet Coffee, a Flor de Café from Guatemala is precisely that special.

Understanding the Smoky Sensation in Coffee

When you finish a cup of coffee, do you feel your mouth and oral cavity surrounded by a full smoky sensation, similar to the feeling after smoking? This is actually caused by the caffeine in the coffee.

However, when it comes to coffee with tobacco flavor, this is extremely rare in the coffee world. But rare doesn't mean it doesn't exist. At FrontStreet Coffee, a Flor de Café from Guatemala is particularly special—it has a subtle smoky sensation and tobacco flavor. The formation of this special flavor is largely related to the local volcanic climate.

Guatemalan coffee is so special that FrontStreet Coffee would like to introduce you to the regions, their coffee altitudes, and the characteristics of their varieties.

Guatemala's Eight Coffee Regions

Anacafe is arguably the world's most skilled national coffee association in marketing. The eight coffee-producing regions of Guatemala were divided by them. However, among Chinese people, the familiar Guatemalan regions are probably only Antigua and Huehuetenango.

FRAIJANES (Fraijanes Plateau)

This coffee-producing plateau surrounds the capital Guatemala City. This area with frequent volcanic activity has very fertile soil, but occasionally affects personal safety and infrastructure.

Unfortunately, the coffee-growing area is gradually shrinking due to urban development and land use changes. Altitude: 1400-1800 meters, Harvest period: December-February, Varieties: Bourbon, Caturra, Catuai, Pache.

ANTIGUA (Antigua)

This is Guatemala's most famous region and one of the world's most renowned coffee-producing areas. The name comes from Antigua City, famous for its Spanish architecture and listed as a UNESCO World Heritage Site. Due to the misuse of the ANTIGUA name in the market, coffee from this region was devalued, leading to its designation as a protected origin in 2000. The full name is Genuine Antigua Coffee. This region indeed produces excellent quality coffee. Altitude: 1500-1700 meters, Harvest period: January-March, Varieties: Bourbon, Caturra, Catuai.

SAN MARCOS (San Marcos)

This region is Guatemala's warmest coffee-growing area with the most rainfall. The Pacific-facing slopes receive rain first, so the flowering period is earlier. Precipitation brings challenges to the drying process after harvest, so some coffee estates must rely on sun-drying and mechanical drying. Agriculture plays an important role in this region, with crops including grains, fruits, meat, and wool. Altitude: 1300-1800 meters, Harvest period: December-March, Varieties: Bourbon, Caturra, Catuai.

NUEVO ORIENTE (New East)

The name of this region means "New East" and, as expected, is located in eastern Guatemala, near Honduras. The climate here is dry, and most coffee is produced by small farmers. Coffee production didn't reach this region until the 1950s, making its development relatively late. Altitude: 1300-1700 meters, Harvest period: December-March, Varieties: Bourbon, Caturra, Catuai, Pache.

HUEHUETENANGO (Huehuetenango)

This is one of Guatemala's more famous regions, and the pronunciation of its name is intriguing. The name comes from Nahuatl, meaning "land of the ancients" (or "ancestors"). The region contains the highest non-volcanic mountain range in Central America, quite suitable for coffee cultivation. This region relies heavily on coffee exports and produces many surprising coffees such as Injerto. Altitude: 1500-2000 meters, Harvest period: January-April, Varieties: Bourbon, Caturra, Catuai.

COBAN (Coban)

The name of this region comes from Coban City, which thrived under the influence of powerful German coffee producers until World War II. Dense rainforests also mean humid weather, which poses challenges for coffee drying. This region is remote, making transportation costly and difficult. However, there are many excellent quality coffees in the area. Altitude: 1300-1500 meters, Harvest period: December-March, Varieties: Bourbon, Maragogipe, Caturra, Catuai, Pache.

ACATENANGO (Acatenango Region)

Coffee in this region grows in the Acatenango River Valley, named after the local volcano. In the past, coffee producers in this area would sell coffee to "coyotes" (coyotes being coffee buyers who drive around in trucks buying coffee cherries for cash). The coyotes would transport the cherries to Antigua for processing to obtain higher prices. However, this practice is now less common because Acatenango's own coffee is excellent and widely recognized. Today, it can obtain higher profits due to having traceable production records. Altitude: 1300-2000 meters, Harvest period: December-March, Varieties: Bourbon, Caturra, Catuai.

ATITLAN (Lake Atitlán)

Coffee farms in this region are located around Lake Atitlán. The lake area at 1500 meters altitude is beautiful and has deeply captured the hearts of writers and tourists over the years. Strong winds blow near noon or afternoon every day, locally called "Xocomil," meaning "the wind that blows away sins." There are many private nature reserves in the region aimed at protecting ecological diversity and preventing deforestation. Coffee production faces many threats, one of which is rising labor costs and competition for labor. Urban expansion also puts pressure on the land, and many farmers find it more profitable to sell their land than to continue growing coffee. Altitude: 1500-1700 meters, Harvest period: December-March, Varieties: Bourbon, Typica, Caturra, Catuai.