Antigua vs Huehuetenango Coffee Taste: Flavor Showdown & Buying Guide

Why Compare Antigua and Huehuetenango?

When coffee lovers talk about Guatemala, two names dominate: Antigua and Huehuetenango. These legendary growing regions produce coffees so distinct that tasting them side by side feels like exploring two different worlds. Whether you’re a pour-over purist chasing citrus florals or an espresso drinker who craves chocolate and spice, knowing the differences helps you choose the perfect single origin.

At Via Guatemala Coffee, we roast both Antigua and Huehuetenango coffees to highlight their natural strengths. Below, we’ll break down flavor notes, roast profiles, brewing tips, and buying recommendations—so you can confidently pick (or pair) your favorite.

Flavor Profile Comparison Table

Meet Antigua: Chocolate & Spice

Region: Antigua Valley, Central Guatemala
Altitude: 1,500–1,700 m
Processing: Washed
Signature Cup: Milk chocolate, toffee, cinnamon, roasted nuts

Antigua coffees grow in rich volcanic soil and benefit from a stable, dry harvest season. This leads to even cherry ripening and a deep chocolatey sweetness that stands out in espresso and immersion brews. Medium roasts highlight chocolate and caramel; push slightly darker for espresso that tastes like spiced hot cocoa.

Best for: Espresso, drip, French press
Recommended Product: Shop Antigua Single Origin →

Meet Huehuetenango: Citrus & Florals

Region: Western Highlands, Guatemala
Altitude: 1,700–2,000+ m
Processing: Washed
Signature Cup: Orange zest, jasmine, sugarcane, lime

High altitudes and dry microclimates make Huehuetenango one of Guatemala’s brightest and most aromatic coffees. Expect a cup with lively acidity and floral aromatics, perfect for pour-over or Aeropress. Light to medium roasts preserve its sparkling citrus and jasmine character.

Best for: Pour-over, Aeropress, manual brewing
Recommended Product: Shop Huehuetenango Single Origin →

Which One Should You Choose?

• If you love chocolate, nuts, and balance → Antigua is your go-to. It shines in espresso and drip with cozy, dessert-like flavors.

• If you chase brightness, florals, and citrus → Huehuetenango is the pick. Pour-over brews bring out its elegant, sparkling profile.

• Can’t decide? Grab both. Tasting them side by side is one of the best ways to experience Guatemala’s regional diversity.

Bundle Offer: Try our Antigua + Huehuetenango Sampler Pack for a curated side-by-side tasting at home.

Brewing Tips for Each

Antigua Espresso

• Roast: Medium-dark

• Ratio: 1:2 (e.g., 18 g in → 36 g out)

• Temp: 200–203°F

• Taste: Spiced chocolate, caramel, long sweet finish

Huehuetenango Pour-Over

• Roast: Light-medium

• Ratio: 1:16 (e.g., 22 g → 352 g water)

• Temp: 198–202°F

• Taste: Orange zest, jasmine, sugarcane, crisp finish

FAQ: Antigua vs Huehuetenango Coffee Taste

Which is sweeter?

Antigua tends toward chocolate and caramel sweetness, while Huehuetenango leans into sugarcane and fruit sweetness. Antigua is rounder; Huehuetenango is brighter.

Which is better for espresso?

Antigua’s chocolate base and balanced acidity make it ideal for espresso. Huehuetenango can work for adventurous light-roast shots, but it shines in pour-over.

Can I blend them?

Yes. Blending a 60/40 Antigua–Huehuetenango gives you chocolate backbone with citrus lift—a great option for drip or espresso.

Shop Both & Taste the Difference

• Shop Antigua Single Origin

• Shop Huehuetenango Single Origin

• Antigua + Huehuetenango Sampler Pack