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Guatemala Antigua Coffee

Country: Guatemala

Region: Antigua

Elevation: 1300–2000m

Processing Method: Washed process 

Varieties: Bourbon, Catuaí, Catucaí

Region Introduction

The coffee from the Antigua region is among the highest-elevation beans in Guatemala. Due to the continuous eruptions of the nearby Fuego and Pacaya volcanoes, the coarse, sandy soil is rich in minerals. The Antigua region has a unique microclimate. During the day, moist, warm air from the Pacific coast is brought in; at dawn and night, dry, cool air from the highlands of Guatemala arrives. The large diurnal temperature variation results in coffee with higher sweetness in this area.

At NEXUS Coffee, we find that the flavor of Antigua coffee is similar to that of Antigua, but with slightly lower acidity. It has pronounced, pleasant dry and wet aromas, full body, and a clean, refreshing aftertaste with lingering aromatic notes.

Coffee Processing Method

The washed process focuses on fermenting the coffee cherries after depulping, then washing off the mucilage with water. One method involves picking the coffee cherries, removing unripe fruits and debris, stripping the outer skin to extract the beans, then washing and soaking the beans to initiate fermentation. Microorganisms and enzymes break down the bean components, producing flavors such as acidity. The washed method can also involve dry fermentation, where the beans are not soaked but fermented before the mucilage is washed off. After fermentation, the beans are dried in the sun or by machine to prevent mold. Properly washed coffee beans usually have a milder taste, and depending on the environment and fermentation, they may also develop wine-like flavors.

After processing, defective beans are sorted out, leaving only intact coffee beans, which are then roasted to varying degrees, ultimately yielding a wide variety of flavors and textures. Every subtle difference in the steps from coffee production to brewing affects the quality and flavor of the coffee, which is why the world of coffee is so vast, profound, and fascinating.

Green Bean Analysis

This is a typical blend of American coffee varieties, including the Bourbon variety, Catuaí, and Catucaí. The Bourbon variety is the origin of many current coffee varieties and was first discovered on Réunion Island. When it was brought to the Americas, its characteristics changed. The hybrid variety Catuaí was first successfully cultivated in Brazil. It has a shorter tree height and stronger resistance to wind and rain. Catucaí, a hybrid of the New World variety and Catuaí, has a stout tree shape and extremely high yields with moderate fertilization. NEXUS Coffee selected this coffee bean because it can showcase the regional flavor of Guatemala, blending fruity acidity with nuttiness.

Roasting Recommendation