Guatemalan coffee really stands out to me for that clean, bright acidity paired with deep chocolatey and sometimes nutty notes—it feels complex without being overwhelming. Antigua beans are a favorite because of their consistency and balance, while Huehuetenango often surprises me with fruitier, more vibrant flavors when brewed as a pour-over. I usually go with a medium roast to preserve those regional characteristics. Compared to other origins, Guatemalan coffee feels especially versatile, whether you’re brewing at home or ordering out. It’s the kind of profile that works just as well black as it does in crafted drinks, which is why it reminds me of customizing a delicious 7 Brew Order to match your exact taste.