How to Brew Guatemala Antigua Coffee _ Antigua Coffee Bean Brewing Tutorial _ How to Make Antigua Coffee

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Antigua Coffee Bean Cultivation History

Since Guatemala gained independence in 1838, the Spanish introduced coffee cultivation to Guatemala. They utilized the hardworking nature of the local Maya people and inexpensive labor to continuously produce cheap coffee supply for the entire Latin America. This phenomenon continued until the 1970s, after World War II, when German merchants vigorously promoted Guatemalan coffee sales in Germany and brought it to prominence. Before World War II, 60% of Guatemala's coffee production was exported to Germany. However, in 1942, Guatemala, allied with the United States, officially declared war on the Axis powers of Germany and confiscated all German coffee plantations in Guatemala at that time. In the 1950s, with the assistance of American coffee experts, these confiscated small farms were divided into smaller units and distributed to coffee farmer families working on the farms.

Guatemala is located in the Central American isthmus, with many mountains and plateaus formed by volcanoes, producing high-quality Central American high-altitude extremely hard coffee beans, ranking as the world's 9th largest coffee bean producing country. Guatemala's main coffee producing regions include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, and Acatenango. All coffee beans produced in Guatemala, which has seven major coffee producing regions, are Arabica, all located on highland terrain under subtropical climate conditions, with abundant and stable rainfall, fertile volcanic ash soil, giving Guatemala extremely suitable natural environmental conditions for coffee cultivation throughout the country. Each region has unique flavors, superior acidity and fruity fragrance, smooth and mellow, belonging to one of the world's top coffees, suitable for single origin consumption. The Antigua producing region is located in the topographically mountainous region that crosses Guatemala, mainly centered around the Madre Plateau. Due to the natural condition factors of this producing region, Antigua has become Guatemala's most famous producing region. Antigua is located directly southwest of the country, facing south directly towards the three volcanic groups of Agua, Fuego, and Acatenango, with uniquely advantageous geographical environment, a typical coffee cultivation paradise.

Coffee Information

Coffee Country: Guatemala

Coffee Region: Antigua

Producer: Bella Carmona

Coffee Varieties: Bourbon, Caturra, Typica

Altitude: 1,200~1,650m

Grade: SHB

Processing Method: Washed processing

Roast Level: Medium roast

Product Specifications: 227 grams (half pound) coffee beans

Brewing Equipment: Commercial espresso machines, American drip brewers, pour-over, siphon, moka pot

Flavor Description: Milk chocolate aftertaste, accompanied by brown sugar nut sweetness.

Roaster's Notes: Bella Carmona is the representative of the highest quality coffee in Antigua. This best quality coffee is also abbreviated as 'Flora God'. Medium roast level brings out the inherent milk chocolate aroma, while adding unique brown sugar-like sweetness, with a sweet aftertaste and delicate coffee mouthfeel lingering between the lips and teeth.

Coffee Flavor Radar Chart Reference:

Aroma 3, Flavor 4, Aftertaste 3, Acidity 2, Sweetness 2.5, Bitterness 2, Body 4

Hario V60 Pour-over Extraction Record:

1. Grind Size: Fuji scale 5, approximately the size of granulated sugar.

2. Coffee-to-Water Ratio: 1:16. 15 grams of coffee grounds, total water injection 240cc.

3. Brewing Water Temperature: 88~90°C

4. Extraction Time: Total extraction time 1 minute 55 seconds.

Inject 30cc of water, bloom for 25~30 seconds.

Inject water to 240cc, stop water, complete drip filtration, remove filter cone to finish.

Clever Dripper Extraction Record:

1. Grind Size: Fuji scale 3.5, approximately the size of fine granulated sugar.

2. Coffee-to-Water Ratio: 1:16. 15 grams of coffee grounds, total water injection 240cc.

3. Brewing Water Temperature: 88~90°C

4. Extraction Time: Total extraction time 1 minute 55 seconds.

Inject 30cc of water, bloom for 25~30 seconds.

Inject water to 240cc, stop water, complete drip filtration, remove filter cone to finish.

Espresso Machine Extraction Record:

Dose: 19 grams

Water Temperature: 90~92°C

Pressure: 8.5~9 bar

Pre-infusion Time: 6~7 seconds

Total Extraction Time: 27~28 seconds

Extraction Yield: 48~50cc

***For espresso bean blends, it is recommended to open and use after 7-10 days of bean resting for a smoother and more aromatic flavor***

***The above extraction records are tested with specific equipment, and various parameters will change according to different equipment conditions***

***SCA Specialty Coffee Association internationally certified and non-certified training programs are now enthusiastically recruiting. Welcome to call for inquiries***

Antigua Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Guatemala Antigua coffee beans - Flora God, have full guarantees in both brand and quality. What's more important is the extremely high cost-performance ratio. One pack of half-pound 227 grams costs only about 85 yuan. Calculated at 15 grams of coffee powder per cup of single origin coffee, one pack can make 15 cups of coffee, with each cup costing only about 5-6 yuan. Compared to the dozens of yuan per cup sold in cafes, this can be considered extremely cost-effective.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse varieties of beans, where you can find various famous and lesser-known beans, while also providing online store 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