Premium Single-Origin Coffee Beans: Flavor Profile of Bourbon Beans from Guatemala's Antigua Nebula Farm

Premium Single-Origin Coffee Beans: Flavor and Taste Characteristics of Guatemala Antigua Finca Las Nubes Bourbon Coffee Beans

Antigua, a first-class growing region, boasts volcanic soil similar to that of Costa Rica's Tarrazu region. Coffee from Antigua is grown on the volcanic slopes about an hour's drive from Guatemala City. Compared to Costa Rica, Antigua better preserves individual characteristics, primarily because it has more microclimates, and climate strongly influences bean characteristics. The Antigua region is situated between three volcanoes and is renowned for producing premium coffee. Coffee grown in this fertile soil region possesses astonishingly rich, balanced flavors and elegant, delicate taste, perfectly creating one of the finest coffees in the Americas. Among Starbucks' long-term fixed procurement partnerships, some are with growers from Antigua.

Guatemala Coffee Overview

Guatemala coffee was introduced by missionaries in 1750. Later, in 1860, Germans expanded the entire industry. Today, approximately 60,000 family-run farms operate coffee businesses in Guatemala. Coffee is cultivated in the Sierra Mountains near the Pacific coast. This Sierra mountain range spans the entire country, connecting northward to the Rocky Mountains and southward to the Andes Mountains. Most coffee produced in Guatemala is Arabica, processed using the washed method. Growing altitudes range between 2,300-5,600 feet. Harvesting is almost entirely done by hand. Harvesting is possible year-round, but the main harvest period is from July to April of the following year.

Due to significant regional climate variations, combined with differences in soil, rainfall, humidity, altitude, and temperature, Guatemala produces seven different regional coffees: Antigua, Fraijanes Plateau, Rainforest Cobán, Highland Huehuetenango, Atitlán, Volcan San Marcos, and Oriente. Among these, Guatemala is world-famous for Antigua coffee. The Antigua region is the most prestigious 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. Antigua Finca Las Nubes Bourbon grows at very high altitudes, approaching 1,800 meters.

Regional Characteristics

Origin/Grade: Antigua / Screen 17+
The world-renowned Antigua coffee possesses mature berry-like aroma, 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 intense tobacco flavor. The smooth bitterness combined with charming tobacco notes makes the taste richer and more complex.

Reasons for Antigua's Unique Flavor Formation:

(1) Versatile Volcanic Fertile Soil: Within Antigua, there are three major volcanoes: Acatenango (now independent as Guatemala's 8th producing region), Fuego, and Agua Volcanoes. Among these, Fuego is an active volcano whose ongoing activity continuously provides fertile volcanic soil to the Antigua coffee region, along with unique volcanic pumice. This is the cooled material after volcanic magma eruption, possessing porous and insulating properties that are excellent for soil moisture retention. Since Antigua is the region with the least rainfall among the 7 major producing regions, and coffee growth requires sufficient water, the moisture retention capability of volcanic pumice here恰好 compensates for insufficient rainfall, while the coffee berries grown here develop more unique regional flavor characteristics.

(2) High-Density Shade Trees: Besides providing shade, they also prevent frost damage and form unique microclimates. The Antigua region experiences occasional frost damage from December to February due to cold nights, during which high-density shade trees play their role, preventing coffee trees from freezing. Additionally, the groundwater level in Antigua is not deep, and these shade trees easily absorb moisture, forming a microclimate suitable for plant growth with surrounding coffee trees.

(3) Dramatic Day-Night Temperature Differences: These greatly help in the formation of sweetness and unique flavors in coffee berries.

(4) High Altitude: Coffee trees growing at high altitudes produce harder beans, with more pronounced coffee aroma and more prominent flavor characteristics.

In 2000, due to rampant counterfeit beans, the Authentic Antigua Coffee Growers Association (APCA), composed of Antigua coffee farmers and producers, began operations with government support. A total of 34 Antigua estates joined, and the Antigua beans procured by various suppliers all belong to this association.

Flavor Characteristics

Guatemala coffee beans grow in exceptionally favorable conditions, with ideal altitude, soil, and climate conditions that can produce complex and delicate coffee. Its acidity, sweetness, and texture are perfectly harmonious, with a perfectly rounded taste, plus a hint of smoky flavor that further emphasizes its depth and mystery. In summary, some people are willing to drink only Guatemala coffee their entire lives.

Its most famous volcanic region coffee is Antigua, with slight smoky notes, unique fruit aroma, slightly blueish raw bean color, each bean hand-sorted, with unique flavor showing slightly acidic characteristics, belonging to the unique coffee beans of Central America.

Finca Las Nubes Bourbon Details

Country: Guatemala
Region: Antigua
Certification: Genuine Antigua

Estate: Guatemala Genuine Antigua Finca Las Nubes

Altitude: 1,530 - 1,860 meters

Processing Mill: Outsourced processing

Variety: Bourbon
Grade: SHB

Harvest Period: March 2009

Processing Method: Washed fermentation, followed by sun-drying

Cupping Report

Dry Aroma: Vanilla plants, creamy aroma, lime acidity, caramel sweetness, chocolate

Wet Aroma: Sugarcane sweetness, vanilla plants, melon-like fragrance, with a hint of citrus essential oil, berries

Break Aroma: Licorice sweetness, vanilla chocolate

Sipping Flavor: A bean with excellent oiliness and sweetness, with estate-grade chocolate acidity, clean flavor carrying black cherry, hazelnut, and melon sweetness, vanilla plants. The finish is quite special, carrying bitter-sweet chocolate flavor that immediately transforms into ginseng and sweet spice aroma, very persistent

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25 seconds. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring. Slowly pour until reaching 225g total water. Extraction time approximately 2:00

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, pausing during pouring can extend extraction time.

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