Guatemala Antigua gourmet coffee Petit Noir

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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 AITCHISONA beginners guide to coffee: Guatemala Antigua in Recette Magazine

Certification/Grading: SHB

Roast: Medium

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. 

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