Description
The many volcanoes and valleys surrounding the beautiful city of Antigua provide excellent growing conditions for coffee. Ideal altitudes, temperate climates, rich volcanic soils create sweet profiles with crisp citric acidity, creamy body, lots of deep chocolate, and a zippy clean finish. This Antigua profile lot comes from smallholder farms in Antigua, the Acatenango Valley to the west, and San Martin Jilotepeque to the north.
Producers cultivate their coffees under shade, between 1500-1600 average meters above sea level. Varieties include Bourbon, Caturra, and Catuaí. A few of the contributing farms include Finca La Bendición, Finca La Esperanza, Finca San Antonio.
San Antonio, the central wet-mill at the foot of Volcan de Agua, receives cherry from these farms from December through April, processing, sorting and drying parchment on covered raised beds.
Tasting Notes: Antigua’s are generally gentle cups of coffee, good everyday drinkers. Smooth, rich and clean, this is a great example. Lighter roasts will be more floral than chocolaty with some clear acidity, clean cup but enough acidity some might want to avoid lighter roast points. Medium roasts are well balanced and much smoother, chocolaty with just a hint of crispness, a little spice note pops out in the aftertaste. Darker roasts are stronger and fuller bodied, chocolaty, not too roasty with just a hint of floral in the aftertaste and as the cup cools.
Roasting Notes: Medium to dark roasts are where this bean will shine but will be tasty light to dark. Light roasts just don’t have time to develop those lovely chocolaty notes. Easy bean to roast and play around with.
Reviews
There are no reviews yet.