Guatemala Antigua is known for its complex flavor profile, especially when compared to other Central American beans.
This coffee has a sharp acidity combined with a surprisingly full body. This combination of heavy and light qualities results in a coffee that is both refreshing and satisfying.
For more on this exceptional coffee, you can read the excellent article from JAMES AITCHISON: A beginners guide to coffee: Guatemala Antigua in Recette Magazine
Tasting Profile: Dark chocolate, bright fruit, butterscotch.
Grower: Smallholder farmers from Antigua
Variety: Bourbon, Catuai, Caturra, & Typica
Region: Antigua, Guatemala
Altitude: 1200-1616 M
Soil Type: Volcanic Loam
Process: Fully washed and sun-dried.
SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
- For espresso machine, Moka pot, 9barista, take the Espresso grind
- For pour-over, dripper, French Press, Chemex, AeroPress, take the Standard grind
- For expert grinding, take the whole beans, always the best choice.