Guatemala Antigua Coffee Theme - Antigua Flora Goddess Coffee PPT - Antigua Coffee Beans Price List

Introduction to Antigua Coffee Growing Region

Guatemala is located in the Central American isthmus, with many high mountains and plateaus formed by volcanoes. It produces high-quality Central American high-altitude, extremely hard coffee beans and ranks as the world's 9th largest coffee bean producer. Guatemala's main coffee growing regions include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, and Acatenango. All coffee beans produced in Guatemala, with its seven coffee regions, are Arabica, located in highland terrain under subtropical climate conditions, with abundant and stable rainfall and fertile volcanic ash soil, providing excellent natural environmental conditions for coffee cultivation throughout the country.

Each region possesses unique flavors, with excellent acidity and fruity aromas that are smooth and mellow, making it one of the world's top coffees suitable for single-origin drinking. The Antigua region is located in the entire area dominated by the Madre plateau within the topographically mountainous range that crosses Guatemala. Due to the natural conditions in this region, Antigua has become Guatemala's most famous coffee-growing region.

Introduction to Antigua Flora De Dios Coffee Estate

Flora De Dios is a brand bean under La Minita Company, with its growing region located in Antigua, Guatemala. It is a highland surrounded by active volcanoes at an altitude of 1850 meters, making it the country's most award-winning and renowned region.

Antigua experiences little rainfall in summer and occasionally frost in winter due to extreme cold, conditions actually unsuitable for coffee tree growth. However, fortunately located in an active volcanic zone, the lightweight pumice from volcanic eruptions falls into the soil and cools. Because this pumice has numerous fine pores, it is excellent for moisture retention. Additionally, the estate plants numerous shade trees, protecting coffee trees from cold damage in winter. These factors that overcome adverse conditions, combined with significant day-night temperature differences, create Antigua's unique microclimate, giving coffee beans here a subtle smoky flavor and rich fruity aroma.

La Minita is renowned for excellent cultivation, processing techniques, and extremely strict quality control. They commission Las Pastores, the largest wet processing plant in Antigua, to process the green beans according to these standards, naming the coffee beans Flora De Dios. In addition to preserving the original regional flavor characteristics, the dry aroma carries rich floral and tea notes. Upon tasting, lime acidity and berry flavors emerge, transitioning to a honey-like aftertaste. Excellent clarity and rich layered complexity are the distinguishing features of this Flora De Dios.

La Minita Estate Coffee Cultivation

La Minita Estate does not use pesticides, and due to the geographical advantages of the estate's climate and altitude, natural conditions limit pest populations. The small number of pests does not significantly impact coffee trees. As the rainy season ends, coffee fruits begin to ripen. Green fruits start turning red, but coffee fruit maturation is very slow and uneven, unlike the rapid and consistent flowering. Therefore, harvesting must be handled more carefully, collecting only fully ripened deep red fruits. The fruits from a single tree may require up to 5 separate harvests depending on ripening conditions. The estate conducts soil testing twice annually to determine fertilization methods. La Minita Estate is very cautious when using products that can increase yield, fertilizing approximately 3 times per year.

Additionally, applying trace elements such as zinc, boron, and copper provides more nutrients to coffee trees and prevents diseases. Such scientific cultivation management has created the excellent flavor performance of Flora De Dios coffee and maintained a reputation for consistent quality over many years. Following La Minita's famous gatekeeping procedures, Flora De Dios coffee is strictly supervised throughout the entire process from cultivation to packaging. These complex procedures are all to ensure that Pastores processing plant provides only the highest quality beans and strictly controls the estate's standard operating procedures. The Antigua region itself is the most famous among Guatemala's seven major regions, with high altitude, unique volcanic soil, and shade cultivation, giving Antigua region coffee beans a distinctive regional flavor.

02 | Processing Method

1. Removing Floating Beans: Pour coffee beans into large water tanks. Underdeveloped, inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, skim off the floating beans from the water surface to complete the floating bean removal step.

2. Removing Pulp and Fruit Flesh: Use a pulping machine to remove the outer skin and pulp of coffee fruits. (This leaves mucilage, parchment, and silver skin).

3. Fermentation: The purpose of this step is to use biological processing methods to remove the mucilage. Place coffee fruits processed by the pulping machine into fermentation tanks for 16-36 hours. Fermentation bacteria will dissolve the mucilage.

4. Washing: After completing fermentation and removing mucilage, fermentation bacteria and impurities remain on the coffee beans, so the beans are washed again. To ensure thorough cleaning, this step consumes large amounts of fresh water.

5. Drying and Removing Parchment and Silver Skin: Dry the coffee fruits until moisture content drops to 10-14%. Then use a hulling machine to remove the remaining parchment and silver skin to complete processing.

03 | Green Bean Analysis

[Guatemala Flora De Dios - Washed Processing Method]

Guatemala Flora De Dios varieties are primarily Bourbon, Caturra, and Catuai. Bourbon and Typica are both ancient, high-quality coffee varieties. The bean appearance is relatively smaller and rounder compared to Typica.

Caturra has lemon or citrus-like acidity in flavor. In terms of sweetness, it doesn't match Typica and Bourbon, because Caturra's sweetness depends on the frequency and dosage of fertilization by growers. It has high productivity, but maintaining productivity requires continuous fertilization and pruning, resulting in short trees with many branches. Although productivity increases, because the harvest period takes 2 years and care costs are higher, yield remains somewhat limited.

04 | Roasting Analysis

This green coffee has rounded beans, greenish-yellow in color, with relatively good uniformity and medium moisture content. The roasting goal is medium roast,一方面保留明亮的酸质展现花香和水果香气，另一方面提升丰富度和均衡感.

In the first batch roast, the drop temperature was relatively high, with bean entry at 200°C and relatively high heat application. During roasting, it was found that this bean has high altitude and harder density. To preserve more acidic aromas, a temperature-raising approach with earlier first crack was employed. Heat was reduced when beans entered yellowing point, completed dehydration, and before first crack to avoid surface scorching. The decision was made to drop the beans 1 minute 50 seconds after first crack ended, shortening caramelization reaction time to preserve more floral and fruity aftertaste.

Yangjia 600g Semi-direct Fire Roaster

Heat roaster to 200°C, air damper at 3. After 30s, adjust heat to 160°C, air damper unchanged. Return to temperature point at 1'36", maintain heat. At 4'50", bean surface turns yellow, grassy aroma completely disappears, entering dehydration phase. Reduce heat to 140°C, adjust air damper to 4.

At 4'50" dehydration complete, reduce heat to 140°C. At 8'32", bean surface shows ugly wrinkles and black patterns, toast aroma clearly transitions to coffee aroma, definable as first crack prelude. Listen carefully for first crack sound. At 8'37", first crack begins, reduce heat to 80°C, fully open air damper to 5 (heat adjustment must be very careful, not so small that crack sounds disappear). Develop 1'50" after first crack, drop at 195.3°C.

This Guatemala Flora De Dios washed coffee has distinct citrus acidity, with juicy acidity feeling, rich floral aroma, pleasant sweetness, medium body, with slight caramel and smoky notes in the finish. Overall clean, mild, with smooth texture and balanced, lively, and complex layered flavors.

05 | Brewing Analysis

Recommended brewing method: Pour-over

Grind size: (Japan Fuji R440) 3.5

V60 dripper, 15g coffee, water temperature 91°C

Water-to-coffee ratio 1:15

分段: Small water flow to 125g, pause, then slowly pour to 225g

Total time: approximately 1 minute 50 seconds

Sweetness: ☆☆

Acidity: ☆☆☆

Bitterness: ☆

Other drip extraction recommendations:

French Press: Recommended grind size 3.5-4, water temperature 91°C

AeroPress: Recommended grind size 2.5, water temperature 90°C

Antigua Coffee Brand Recommendations

FrontStreet Coffee's roasted Guatemala Antigua coffee beans - Flora De Dios offer full guarantees in both brand and quality. More importantly, they offer extremely high value for money. A half-pound (227g) bag costs only about 85 RMB. Calculating based on 15g per single-origin coffee, one bag can make 15 cups of coffee, with each cup costing only 5-6 RMB. Compared to café prices that often charge dozens of RMB per cup, this represents extremely high value for money.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473