Nav: Home > Coffee >

Famous Guatemala Antigua Region Santa Clara Estate Coffee Beans Flavor Profiles Across Different Roast Levels

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). What are the different flavor performances of the famous Guatemala Antigua region Santa Clara estate coffee beans at different roast levels? How to brew them? Guatemala coffee was introduced by missionaries in 1750 AD. Later in 1860 AD, Germans expanded the entire production area

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

What are the flavor characteristics of the famous Guatemala Antigua region's Santa Clara Estate coffee beans at different roast levels? How to brew it?

Guatemala coffee was introduced by missionaries in 1750 AD. Later in 1860 AD, Germans expanded the entire industry. Today, approximately 60,000 family-run farms operate coffee businesses in Guatemala. Coffee is grown in the Sierra Mountains near the Pacific coast. This Sierra mountain range spans the entire country, connecting upward to the Rocky Mountains and downward to the Andes Mountains.

Due to significant regional climate variations, combined with differences in soil, rainfall, humidity, altitude, and temperature, Guatemala has seven distinct regional coffee varieties: Antigua, Fraijanes Plateau, Rainforest Cobán, Highland Huehuetenango, Atitlán, Volcán San Marcos, and Oriente. Among these, Guatemala is world-famous for its Antigua coffee.

Most coffee produced in Guatemala is Arabica, processed using the washed method. The growing altitude ranges from 2,300 to 5,600 feet. Harvesting is almost entirely done by hand. Coffee can be harvested year-round, but the main harvest period is from July to April of the following year.

Guatemala Antigua Coffee - Genuine Antigua Coffee

Region/Grade: Antigua / Screen 17+

The world-renowned Antigua coffee has a fragrance like ripe berries - intense and rich.

Active volcanoes that erupt approximately every 30 years make the already fertile soil even more nutrient-rich, giving the coffee a unique and strong tobacco flavor. The smooth bitterness combined with the captivating tobacco taste creates a richer, more full-bodied experience.

Why Guatemala Antigua Coffee is labeled "Genuine Antigua"

Among Guatemala's producing regions, the Antigua area is famous for being the finest. Antigua's soil contains rich sulfur components, cultivating aromatic aromas and exquisitely balanced flavors. Coffee from this regional origin always commands high favor, with people willing to pay premium prices to obtain it. Consequently, many fake beans bearing the Antigua region name appear on the market. Considering the situation extremely serious, farm owners within the Antigua region established the Genuine Antigua Producers Association (APCA) to prevent such occurrences and maintain Antigua region quality. Officially recognized excellent farms are listed below, with (APCA) membership printed on their jute bags during shipment. "GENUINE" means "authentic," while "Genuine Antigua" means "authentic Antigua."

This Central American country has the best coffee growing environment, with perfect combinations of coffee growing altitude, fertile soil, and climate conditions during the coffee growth period. Coffee produced in the Guatemala-Antigua region is the most famous. When mentioned, people think of its distinctive smoky flavor and milk chocolate sweetness. The highest quality Antigua coffee is the Guatemala Antigua-High Mountain Volcanic beans produced by small farms in the volcanic region.

Flavor Characteristics at Different Roast Levels

Light Roast City (Fragrant): Hazelnut flavor with blueberry aroma, grapefruit acidity is subtle and bright, smooth mouthfeel. The sweetness at this roast level is hawthorn fruit-like sweetness.

Medium Roast (General B): Hickory nut aroma, acidity becomes very gentle with a slight lift at the end, lighter mouthfeel, milk chocolate sweetness, aftertaste carries peanut powder notes.

Dark Roast (General C): Chocolate replaces hazelnut aroma, acidity appears only after cooling, mouthfeel is moderately viscous and smooth, sweetness is like malt sugar after baking, delicate smoky flavor appears in the aftertaste.

When roasted to slightly stronger (Full-City+ or dark), the chocolate and cocoa aromas are very attractive while the mouthfeel still maintains refined, clean, and subtle characteristics.

Guatemala Antigua Santa Clara Estate

Guatemala Antigua Santa Clara SHB

Guatemala Antigua Volcanic Region

Region: Antigua

Producer: Santa Clara Estate

Altitude: 1,600-1,830 meters

Variety: Bourbon

Processing: Washed

Grade: SHB

Flavor Description: Dry aroma is warm almond, toffee caramel, and roasted nuts. Upon sipping, you can experience rich citrus fruits including pomelo, orange juice, lime, grapefruit, and navel orange, accompanied by plum aroma and caramel. The finish is sweet hazelnut.

Santa Clara Estate is located in the Antigua region of southern Guatemala, with cultivation concentrated in the Antigua Valley, surrounded by three volcanoes: Acatenango, Agua, and Fuego. The volcanic ash emitted by these volcanoes contains rich minerals, providing abundant nutrients to the region's soil and offering excellent drainage required for coffee cultivation. Santa Clara Estate's altitude ranges from approximately 1,600 to 1,830 meters. It is operated by the Zelaya family and has been passed down to the fourth generation, with over 100 years of cultivation experience. In addition to their commitment to quality, the family places great importance on environmental protection and sustainable operations. Therefore, shade trees are planted throughout the estate to avoid direct sun exposure of coffee trees, while also maintaining soil moisture, preventing soil erosion, and providing good habitats for birds and other wildlife. Santa Clara Estate has achieved excellent results in Guatemala's annual Cup of Excellence competitions and is a well-known star estate in the Antigua region.

FrontStreet Coffee's Brewing Recommendation:

Water to coffee ratio 1:15, Fuji grinder setting 3.5, V60 dripper. First pour 30g of water for 28-30 seconds of bloom.

Depending on the bloom condition and expansion size, this determines how long to use a fine water stream. After blooming, the coffee grounds will still contain some air.

During the second pour, foam will be produced. The fineness of the foam represents the air content within 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 use a fine, gentle water stream to disturb the coffee grounds and release the air from within.

Pour to 110g water, stop at 140g, wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g total, avoiding the last 5g. Total extraction time: 2:00 minutes.