Guatemala Antigua
Smooth, cocoa-rich with a citrus lift
$19.00 250 g whole bean
- Tasting notes
- Milk chocolate, orange zest, toasted almond
- Roast
- Medium
- Origin
- Guatemala, Antigua valley
- Process
- Washed
- Altitude
- 1,500 to 1,700 m
- Variety
- Bourbon and Caturra
- Best for
- Drip, pour-over and French press
About this coffee
The Antigua valley is ringed by volcanoes, and its volcanic soil, cool nights and high altitude are ideal for coffee. Coffees from here are often smooth, sweet and gently spicy.
Our roast brings out milk chocolate and toasted almond, with a light orange-like brightness that keeps it lively.
How to brew it
- Pour-over: 15 g coffee to 250 g water at 93 °C, ground medium.
- Drip machine: 1:16 ratio, medium grind.
- French press: coarse grind, four minutes.
