Lives Up to Its Reputation! Guatemala Antigua Coffee SHB Bourbon Brewing Parameters? Microclimate Cultivation

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Living Up to Its Reputation! Guatemala Antigua Coffee SHB Bourbon Brewing Parameters? Advantages of Microclimate Cultivation?

The Antigua region is the most renowned among Guatemala's 8 major producing regions, mainly due to its high altitude and unique volcanic soil, unlike other regions that are somewhat affected by sea breezes or high-humidity air from large lake areas.

Reasons for Antigua's Unique Microgeography Forming Its Distinctive Flavor:

(1) Versatile Volcanic Fertile Soil:

Antigua has three major volcanoes within its territory: Acatenango (which has now become Guatemala's 8th producing region), Fuego, and Agua Volcanoes. Among them, Fuego is an active volcano whose constant activity not only brings fertile volcanic soil to the Antigua coffee region but also unique volcanic pumice - the cooled product of volcanic lava eruptions. With its porous and insulating properties, it's excellent for retaining moisture in soil. Since Antigua is the region with the least rainfall among the 7 major producing regions, coffee growth requires sufficient water, and the moisture retention capacity of volcanic pumice here perfectly compensates for the rainfall shortage while giving growing coffee cherries unique regional flavor characteristics.

(2) High-Density Shade Trees:

Beyond providing shade, they also prevent frost damage and form unique microclimates. Due to cold nights in Antigua, frost damage occasionally occurs between December and February. At these times, high-density shade trees play a crucial role in preventing coffee trees from frosting. Additionally, the groundwater level in Antigua is not deep, so these shade trees easily absorb moisture and form a microclimate suitable for plant growth with surrounding coffee trees.

(3) Dramatic Day-Night Temperature Differences:

Greatly helps in developing sweetness and unique flavors in coffee cherries.

(4) High Altitude:

Coffee trees grown at high altitudes produce hard beans with more pronounced coffee aromas and more distinct flavor profiles.

In 2000, due to rampant counterfeit beans, the Authentic Antigua Coffee Association (APCA), composed of Antigua coffee farmers and producers, was established with government support. A total of 34 Antigua estates joined this association, and the Antigua beans sourced by [company] all belong to this association.

Coffee Information:

Country: Guatemala
Region: Antigua
Estate: Guatemala Genuine Antigua Finca Las Nubes
Altitude: 1,530 - 1,860 meters
Variety: Bourbon
Grade: SHB
Processing: Washed fermentation, followed by sun-drying

Coffee Flavor Profile:

Dry Aroma:

Vanilla plants, creamy aroma, lime acidity, caramel sweetness, chocolate

Wet Aroma:

cane sugar sweetness, vanilla plants, melon-like aromas, hints of citrus essential oil, berries

Break Aroma:

Licorice sweetness, vanilla chocolate

Tasting Notes:

This is a bean with excellent oiliness and sweetness, having estate-grade chocolate acidity. The flavor is clean with black cherry, hazelnut, and melon sweetness, vanilla plants, with a very special finish that carries bittersweet chocolate notes that immediately transform into ginseng and sweet spice aromas, with lasting persistence.

FrontStreet Coffee's Pour-Over Recommendations:

Water-to-coffee ratio of 1:15, Fuji grinder setting 3.5, V60 dripper, first pour with 30g of water for 28-30s bloom. Depending on the bloom condition and expansion size, this determines how long to pour with a fine water stream. The coffee grounds after blooming will still contain some air. During the second pour, foam will be produced, and the fineness of the foam represents the air content in the coffee grounds. The air content in the coffee grounds determines whether the grounds float on the water surface or settle at the bottom of the filter. With high air content, coffee grounds float on the water surface, so a fine, gentle water stream should be used to agitate the grounds and release the air from within. Pour to 110g water, stop at 140g, wait until the water level in the bed drops to halfway before pouring again, slowly pour until reaching 225g, excluding the last 5g. Extraction time: 2:00s.

Important Notice :

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