Dark Guatemalan Antigua Region

The rich volcanic soil of Guatemala gives the coffee a unique toasty note. This darkly roasted Guatemalan Antigua is smoky and spicy with a heavy body. Notes of bittersweet chocolate will bring together the lasting sweet caramel flavors and hints of fig lingering long after your sip. 

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Region:Guatemala, Antigua (Bourbon Variety - Wet processed)

Body: Heavy

Notes: Dark chocolate, walnuts, spice, fig

Balance: Acidity is the brightness that coffee offers. Some palates register this as sour or tangy. Some delight in its fruity complexities.

Alternatively, boldness can taste rich and bittersweet like dark chocolate. Some palates register this as heavy or smoky. Some delight in its rich, spicy caramelized sugars.

Balanced coffees will have a nice mixture of both attributes so that one does not overpower the other. It will be the most complex in flavor, giving you the sweetest flavors. It will give you a nutty depth and spice of a dark roast with a gentler acidity to round out the flavors of the coffee.

Antigua is one of seven separate coffee regions on the volcanic slopes in Guatemala.
It’s strictly hard bean (the top grade) of the Bourbon variety and grows at 4000-5000
feet above sea level under a canopy of trees. The shade of these trees provides a
balanced atmosphere for the coffee plant and the organic material produced enriches
the soil and protects it against erosion. An important by-product of tree management is firewood. The coffee forests of Guatemala account for 16% of the total firewood burnt annually. Coffee forests are also important for migrating birds in search of suitable habitats to spend the winter. Guatemala contains the largest coffee forest in Central America.

Coffee plants blossom once a year, about May, depending on the conditions of the
particular coffee-growing region. Flowering lasts for two or three days, during which the whole coffee plantation looks snow-covered. The coffee is hand-picked starting in
January and sorted by local village women. The sacks are taken to the wet mills by
truck or mules, where the pulp of the cherries is removed. The beans are put in tanks
full of water where the fermentation process begins. Beans lay submerged a fixed
number of hours to attain the ideal degree of fermentation and resulting in the good
appearance of Guatemalan coffee. After fermentation, the beans are run through a
water canal where they naturally separate according to their density and size. In this
way, the perfect beans are set apart from the defective ones.
Most of Guatemala’s coffee is spread out on large patios so it can be exposed to the
sun’s rays. Sun drying is a slow, manual operation, but it infuses great properties later
reflected in the cup. This drying system is one of the oldest coffee traditions in
Guatemala. A final hand sorting guarantees optimum quality.
The rich volcanic soil of Guatemala gives the coffee a unique toasty note. It has a
crisp, clean flavor and good acidity. The flavor is well balanced with a nice chocolate
finish. It blends well with other coffees, particularly South Americans.