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Antigua - Guatemala
€12.90
Antigua Guatemala. Bourbon, Catuaí, Caturra, Maragogype, Pacamara, Pache, Typica. Washed.
Every bean has a story
Antigua comes from smallholder farmers and is an example of a typical coffee from Guatemala.
This wonderful coffee comes from the Antigua region. Antigua has historically been Guatemala’s best-known coffee-growing region.
This coffee is produced by smallholder farmers in Guatemala’s Antigua region. Antigua has rich volcanic soil with plenty of sunlight, high altitudes, low humidity and cool nights, which together help make the ideal conditions for cultivating sweet, dense cherry. Agua, Fuego and Acatenango are Antigua’s three volcanoes and Fuego is still active, occasionally contributing a fresh layer of mineral-rich volcanic ash to the already-rich soil.
Most farms are small, about 1 to 5 hectares each, and the family does most of the labor. Some producers may hire additional labor during the harvest season. This way they want to ensure that they pick only ripe, red cherry. Cherry is typically handpicked and processed on individual farms. Producers use small mechanized or hand-crank pulpers to pulp cherry and then place it in tanks to ferment. Following fermentation coffee is washed in clean water and laid to dry on patios or raised beds.
The climate and land are perfect for coffee cultivation. The soil is volcanic with frequent eruptions from the nearby Volan Fuego adding a dust of mineral ash from time to time. Humidity is relatively low but constant. Finally, the region gets lots of sun year round but has those cool nights that assist slow cherry development and are so important to specialty coffee. Antiguan growers can sometimes fetch high prices due to the fame of the region's coffee. Nonetheless, more and more farms have found it difficult to continue farming, particularly when land in the region is at a premium.
Antigua lies not far from the capital city of Guatemala, making it particularly attractive for second homes or even for commuters. Many farms have diminished greatly in size over the last two decades or disappeared altogether, eaten away by golf courses and housing developments. Nonetheless, Antigua persists and still produces exquisite coffees along with great blend components.
If you enjoy coffees sweet and buttery, you should also try our Rainbow Classic! Check it out here
Every bean has a story
Antigua comes from smallholder farmers and is an example of a typical coffee from Guatemala.
This wonderful coffee comes from the Antigua region. Antigua has historically been Guatemala’s best-known coffee-growing region.
Smallholder Farmers
This coffee is produced by smallholder farmers in Guatemala’s Antigua region. Antigua has rich volcanic soil with plenty of sunlight, high altitudes, low humidity and cool nights, which together help make the ideal conditions for cultivating sweet, dense cherry. Agua, Fuego and Acatenango are Antigua’s three volcanoes and Fuego is still active, occasionally contributing a fresh layer of mineral-rich volcanic ash to the already-rich soil.
Harvest and Post-Harvest
Most farms are small, about 1 to 5 hectares each, and the family does most of the labor. Some producers may hire additional labor during the harvest season. This way they want to ensure that they pick only ripe, red cherry. Cherry is typically handpicked and processed on individual farms. Producers use small mechanized or hand-crank pulpers to pulp cherry and then place it in tanks to ferment. Following fermentation coffee is washed in clean water and laid to dry on patios or raised beds.
About Antigua
The climate and land are perfect for coffee cultivation. The soil is volcanic with frequent eruptions from the nearby Volan Fuego adding a dust of mineral ash from time to time. Humidity is relatively low but constant. Finally, the region gets lots of sun year round but has those cool nights that assist slow cherry development and are so important to specialty coffee. Antiguan growers can sometimes fetch high prices due to the fame of the region's coffee. Nonetheless, more and more farms have found it difficult to continue farming, particularly when land in the region is at a premium.
Antigua lies not far from the capital city of Guatemala, making it particularly attractive for second homes or even for commuters. Many farms have diminished greatly in size over the last two decades or disappeared altogether, eaten away by golf courses and housing developments. Nonetheless, Antigua persists and still produces exquisite coffees along with great blend components.
If you enjoy coffees sweet and buttery, you should also try our Rainbow Classic! Check it out here
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Tasting notes
Imagine a chocolate nougat cake!
A smooth, approachable cup centered on sweetness. Layers of nougat, milk chocolate, vanilla, and caramel create a dessert-like profile, while subtle butter and honey aromatics add warmth and richness. The acidity is gentle and rounded, providing balance without drawing attention, and the body is medium-low with a soft, lightly juicy texture.
Recipe for espresso
Grams in: 18.5g
Grams out: 38g
Extraction Time: 23-25" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-25 days
Imagine a chocolate nougat cake!
A smooth, approachable cup centered on sweetness. Layers of nougat, milk chocolate, vanilla, and caramel create a dessert-like profile, while subtle butter and honey aromatics add warmth and richness. The acidity is gentle and rounded, providing balance without drawing attention, and the body is medium-low with a soft, lightly juicy texture.
Recipe for espresso
Grams in: 18.5g
Grams out: 38g
Extraction Time: 23-25" seconds
Water Temperature: 93 - 94 C
Aged Best Use: Between 12-25 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Hand Brew 250g
- Ground for Filter - Cafetiere 250g
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