Guatemala
Guatemala Antigua
Antigua Valley, Sacatepéquez · 1500–1700 masl · Washed
Volcanic-soil Antigua lots yield velvety chocolate-and-orange cups with a rounded body.
Did you know?
Antigua sits in a valley ringed by three volcanoes, and periodic ashfall continuously replenishes the soil with minerals. Growers trademark the 'Genuine Antigua' seal to fight widespread mislabeling.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Guatemala Antigua | 7 | 5 | 7 | 4 | 7 | 8 |
Details
- Varieties
- Bourbon, Caturra, Catuai
- Processing
- Washed
- Roast
- Medium
- Harvest
- Dec, Jan, Feb, Mar
Tasting notes
ChocolateOrangeToffeeRoasted Almond
Brewing recommendations
Espressoaffinity 9/10
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2
- Brew
- 28s
Classic chocolate-orange espresso.
Pour-Over V60affinity 8/10
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Balanced, cocoa-forward.
Chemexaffinity 7/10
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Tea-like clarity; chocolate and orange shine through.
Kalita Waveaffinity 7/10
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; chocolate and orange with rounded sweetness.
Cold Brewaffinity 7/10
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; chocolate and orange without the bite.
Moka Potaffinity 7/10
- Grind
- Fine (300µm)
- Temp
- 100°C
- Ratio
- 1:7
- Brew
- 300s
Rich chocolate and toffee.
French Pressaffinity 6/10
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; chocolate and orange with textured mouthfeel.
AeroPressaffinity 6/10
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; chocolate and orange with soft acidity.