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Guatemala Antigua Finca Retana

The acidity is malic, and with a tea-like quality that brings with it a subtle and pleasant dryness. This coffee retains a toffee sweetness with cocoa in the finish all the way through. This is definitely a clean coffee that is combined with a well-integrated acidic snap creating a nicely structured character overall. It's a very refined cup, approachable, with much revealed as it cools. City+ to Full City.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 6 2013
Lot size 125bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ is ideal here. But it's a versatile coffee and roasts well from light to darker levels.
Weight 1 LB
Recommended for Espresso Yes
Finca Retana is a very traditional farm in central Antigua situated at 1550 meters on the valley floor. They have a small portion planted in Yellow Bourbon cultivar, which we've previously offered, and once again, this year we're offering their Red Bourbon coffee as well. Bourbon coffees are named after an island in the Indian Ocean where French colonists originally grew it, now called Reunion. Bourbon coffees tend to ripen earlier than other cultivars, and have a very balanced flavor profile with moderate acidity when cupped with other types planted in the same plot. They seem to have good bean density, and the plant is not stressed to overproduce fruit, unlike some of the modern Catimor hybrids as well as other types. Bourbon trees can remain productive for many years with good care.
Retana is a subtly fruited coffee with a dark sugar sweetness that is typical of Bourbon coffee. There is demurara sugar and dried floral notes in the fragrance, along with baking spices such as cardamom, cinnamon, clove, and all-spice. The crust has fresh baked goods like apple pie and plum pudding, with a smell of hot cereal with brown sugar. The break is very sweet and with a note of hazelnut cocoa. Retana cups well, with a restrained flavor profile typical of Antigua coffees as well as Bourbon cultivar. Browning sugars are front and center in the cup and play a central role in defining Retana's sweetness. Along with it, fruited notes such as Fuji apple, and fresh apricot emerge. The acidity is malic, and with a tea-like quality that brings with it a subtle and pleasant dryness. This coffee retains a toffee sweetness with cocoa in the finish all the way through. This is definitely a clean coffee that is combined with a well-integrated acidic snap creating a nicely structured character overall. It's a very refined cup, approachable, with much revealed as it cools. It roasts very well at both light and dark levels, remaining very compact and tightly closed in the crease. It's a versatile cup with a classic Antigua flavor profile, and also an interesting SO espresso.