The land of Guatemala distinctively defines the taste of Guatemalan coffee. The many varied regions where some contain volcanic soil, varying rainfall, humidity, altitude, and temperature are producing seven distinct types of Guatemala coffee. The coffee region of Antigua has earned internationally renown for it’s full and velvety body. Guatemalan Antigua coffee is described as a rich and lively aroma, with a fine acidity. The region of Fraijanes with it’s volcanic soil and high potassium levels and another highly Guatemala coffee bean has a soft aroma, full body, and a marked acidity.