Guatemalan Dark Roast vs Medium Roast: Which Should You Choose?

Guatemalan coffee can wear many hats. Go medium and you’ll taste citrus, florals, and caramel sweetness. Push it darker and those notes melt into cocoa, toasted nuts, and a syrupy, comfort‑cup body. This guide compares both roast levels—so you can pick the one that fits your palate and brewing style.

Quick Comparison (At a Glance)

Dark Roast (Guatemala): chocolate-led, round body, low perceived acidity, great for espresso/French press.

Medium Roast (Guatemala): balanced sweetness + acidity, clearer origin notes (citrus/stone fruit), great for pour-over/drip.

Antigua tends to deliver chocolate and spice; Huehuetenango leans citrus and florals—even at medium.

Flavor: What You’ll Actually Taste

• Medium: orange zest, milk chocolate, caramel, jasmine (Huehue). Clean, layered, and lively.

• Dark: dark chocolate, praline, baking spice. Bigger body, softer acidity, dessert-like finish.

Tip: If you add milk, dark roast’s cocoa backbone holds up better. If you drink black, medium shows more nuance.

Brew Methods That Match

• Pour-over/Drip → Medium roast (clarity and sweetness)

• French Press → Dark roast (silky body)

• Espresso/Moka → Dark roast (chocolate-forward shots)

• Aeropress → Either; adjust grind and temp to taste

Antigua vs Huehuetenango by Roast

• Antigua Medium: milk chocolate, gentle citrus; Dark: fudge, toffee, cinnamon.

• Huehuetenango Medium: citrus + florals; Dark: cocoa + dried fruit (raisin/date) with a lingering sweet finish.

How to Decide

Choose medium if you like lively cups and pour-overs. Choose dark if you want comfort, milk drinks, or espresso. Still unsure? Try a two‑bag sampler and brew both side by side.