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Is Guatemala La Minerva Flor de Café Single Origin Coffee Good? What Are Its Flavor Characteristics?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Is Guatemala La Minerva Flor de Café Single Origin Coffee Good? What Are Its Flavor Characteristics? Product Name: La Minerva Flor de Café Origin: Antigua Grade: SHB Bean Size: 15 mesh Processing Method: Washed Altitude: 1200-1600 meters Varieties: Caturra, Catuai, Borbon Guatemala's Flor de Café from the Antigua region is one of the world's most renowned highest quality coffees.

FrontStreet Coffee would like to share Flor del Café today, which is a specialty coffee produced in the famous Antigua region of Guatemala, from the world-renowned La Minita estate. This Flor del Café comes from Guatemala, a country with numerous volcanoes. Coffee is grown at high altitudes, where large temperature differences between day and night, abundant rainfall, diverse microclimates, and fertile volcanic soil as fertilizer create perfect conditions for coffee growth. This Flor del Café has delicate jasmine floral notes, berry-like sweet and sour acidity, with a finish that transitions to sweet dark chocolate, and a thick, smooth mouthfeel that is truly worth trying. Of course, the story behind the coffee is also worth hearing!

Guatemala La Minita Flor del Café

La Flor del Cafe

Region: Antigua Region

Estate: La Minita

Altitude: 1200-1600m

Varieties: Bourbon, Caturra

Processing Method: Washed Process

Grade: SHB

Region Information

Guatemala is located in the Central American isthmus, with terrain formed by many volcanic mountains and plateaus. It produces high-quality high altitude, hard bean coffee from the Central American region and is the world's ninth-largest coffee bean producer. Guatemala's main coffee regions include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, and Acatenango. All coffee beans produced in these seven regions are Arabica.

The Antigua region is located in the central highlands of Guatemala. This area has a subtropical monsoon climate with abundant rainfall and fertile volcanic ash soil. The coffee produced here has bright acidity and fruit flavors, making Antigua a famous coffee region in Guatemala. La Minita is a multinational estate whose flagship estate is in Tarrazú, Costa Rica. The La Minita family established their own coffee brand "La Flor del Cafe" in Guatemala, which means "Coffee Flower" and is translated as "Flor del Café" in Chinese.

The La Minita family has a strong reputation for raw bean processing and quality control, providing the industry's highest standards of cultivation and processing technology, directly dispatching specialists to Guatemala to participate in quality control. La Minita Flor del Café is a star product from their lineup, produced by the well-known local processing plant Pastores Mill in Guatemala. The quality is under La Minita's strict supervision, from purchasing raw beans to washing and sun-drying processes, all conducted according to La Minita's strict control procedures. They strictly supervise the entire process from cultivation to packaging of Flor del Café coffee - all these cumbersome procedures are to ensure that the coffee beans provided by Pastores Mill are of the highest quality.

Coffee Varieties

The Flor del Café coffee purchased by FrontStreet Coffee consists of Bourbon and Caturra varieties. Bourbon is a natural mutation of Typica, ranked alongside Typica as an ancient, high-quality variety. The beans are slightly smaller and rounder than Typica. Caturra is a natural mutation of Bourbon, offering fresh lemon-citrus acidity in flavor, though slightly less sweet than Typica and Bourbon.

Processing Method

The Flor del Café purchased by FrontStreet Coffee is washed processed. First, harvested coffee cherries are poured into large water tanks, where underdeveloped, inferior beans float to the surface while mature, full fruits sink to the bottom. The defective beans (fruits) floating on the surface are then removed. A pulp screener is used to remove the outer skin and pulp of the coffee fruit, at which point the coffee beans still have a slippery layer of mucilage attached. The coffee beans with mucilage are then placed in fermentation tanks for 16-36 hours, during which microorganisms decompose the mucilage. After fermentation is complete, large amounts of clean water are used to wash away the mucilage residue from the coffee beans. Finally, the clean coffee beans are sun-dried to reduce moisture content to 10-14%. Then a hulling machine is used to remove the parchment, completing the processing.