Guatemala
Guatemala Antigua
Antigua Valley, Sacatepéquez · 1500–1700 masl · Washed
View on mapVolcanic-soil Antigua lots yield velvety chocolate-and-orange cups with a rounded body.
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.