Guatemala Antigua Estate Selection

The cup is very sweet, with raw cane sugar and honey. The cup profile is heavily fruited with dried peach, apricot, apple, and even blackberry. The fruits are very "clean", in that they are easily perceptible and without murkiness. Light roasts have more dried fruit characteristics, where, the darker end of the roast spectrum produces syrupy fruit, like the juice/nectar found in canned stone fruits. City+ to Full City.
Out of stock
86.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Sep 24 2012
Lot size 15bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra
Grade SHB
Appearance 0 d/300gr, 17-18+ Screen
Roast Recommendations City+ to Full City roast is ideal to develop the sweetness and create a balanced cup. Full City is great for espresso
Weight 1 LB
This coffee was a late harvest offering that is blended from estate coffees in the defined Antigua region of Guatemala. While some of these coffees we have offered separately (Finca La Folie, Cabrejo, Retana, etc.) this lot was from small lots that could not be processed separately due to their size. It's not a coffee we normally do, but when we had this on the table in a blind cupping (that is, no names to bias the evaluation) this lot jumped out. It was sweet and syrupy, and the perfect thing to fill our last container of coffee leaving Guatemala for the season.
Our notes for this coffee all contain references to the syrupy, sweet character of the cup, with baking spices and fleshy fruits providing a well-rounded overall profile. The dry aromatics have a sweet grain smell to them that reminds me of graham crackers. Raw sugar ala demurara is also prevalent in light roasts, where darker roasts show an abundance of clove and all-spice. After pouring hot water I get a heavy waft of praline, and also some cinnamon bark. There's also nutmeg and sweet squash, which gives me a sense of pumpkin spice bread. The cup is very sweet, with raw cane sugar and honey. The cup profile is heavily fruited with dried peach, apricot, apple, and even blackberry. The fruits are very "clean", in that they are easily perceptible and without murkiness. Light roasts have more dried fruit characteristics, where, the darker end of the roast spectrum produces syrupy fruit, like the juice/nectar found in canned stone fruits. This coffee finishes just as well as it begins, with a dusting of raw cacao and an ever so pleasant drying of vanilla bean. This will work as and SO espresso too. The shots we pulled were viscous, and with lots of dark chocolate. This is a bright espresso with citrus rind pith, making it a great blend component as well.