The city of Antigua is in many ways a modern coffee Eden. It’s iconic, laid back, and gorgeously ornate, and for a city of its size, it is absolutely teeming with historic coffee infrastructure.
Coffees from most of the Sacatepéquez department are known simply as “Antigua”, and their sugar profiles range from butterscotch to marzipan sweetness, and acids from lemonade-like piquancy to dessert wine or tangy dried fruit. Guatemala’s best centralized wet mills and boutique exporters are based in Antigua.
There are hundreds of farms in the area, from the city’s legacy estates to patchwork smallholder communities climbing most of the way up Volcán de Agua, one of three looming stratovolcanoes that seem to be visible from every street corner in town and play a large part in Antigua’s famous soil composition. Such a variety of producers begets coffees with endless combinations of microclimates, elevations, and varieties. There is a lot to work with here, and a lot of talent.
Grower: Small grower estates and small producers
Farm: Various small farms
Region: Antigua, Sacatepéquez Department, Guatemala
Cultivar: Bourbon, Catuaí, Gesha
Altitude: 1550 to 1900 meters
Processing Method: Fully washed and sun dried
Roast Level: Medium Roast
Cup profile: Mango, Caramel, Chocolate
The Cup: This coffee brings out the best of what Antigua coffees have to offer. Harmoniously evoking the best attributes of milk chocolate and buttercream sweetness, citrus zest, dried tropical fruit, jammy acids, and mouthwatering aromatics. A perfect Antigua coffee!