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The estimation of the green and blue water footprint of coffee production was made as a strategy that promotes and supports the sustainable use of water resources; hence, an identification and characterization of coffee harvest and post-harvest processes was carried out, in order to estimate the impact generated on the amount of water by use of green water (soil moisture) and use or consumption of blue water (water from rivers, lakes and aquifers) in the basins studied; analyzing the competition for water and land generated due to the expansion of the agricultural frontier. The estimates of the green water footprint ('HHV') and the blue water footprint ('HHA ') were made under the methodology of the Manual of Water Footprint Assessment, taking into account the identification and characterization of processes involving direct water consumption, differentiating between that associated with the agricultural process and the use and consumption of water associated with the coffee benefit process and the use of water associated with the basic domestic needs generated on the farm. The values of HHV per unit of average product in basin was 6,328 L/kg dry parchment coffee (CPS); the HHA values are divided into the value that refers to the water demand (DH) by average product in basin which was 233.2 L/kg CPS and the HHA value per product has an average per basin that was of 16.1 L/kg CPS. It was found that the values obtained in the present study are lower than those reported, and it allows to expose an over estimation of the water footprint based on global data. [ABSTRACT FROM AUTHOR]