[Active Volcano Region] Flavor and Taste Characteristics of Guatemalan Antigua's Flora Goddess Coffee Region

The Flavor and Characteristics of Guatemalan Antigua "La Flor del Café" Coffee from the Active Volcano Region

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Among Guatemala's coffee-producing regions, the Antigua area is renowned as the finest producing region. The soil in Antigua contains rich sulfur components, nurturing an aromatic coffee with a wonderfully balanced taste. Coffee from this region always commands high preference, with many willing to pay a premium to obtain it. Consequently, numerous counterfeit beans bearing the Antigua region name appear on the market. Deeming this situation extremely serious, farm owners within the Antigua region established the Genuine Antigua Producers Association (APCA) to prevent such occurrences and maintain the quality of the Antigua region. Officially recognized excellent farms are listed below, with (APCA) membership markings printed on the burlap bags during shipment. The term "GENUINE" means "authentic," and "Genuine Antigua" means "authentic Antigua." Antigua coffee is grown on the mountainsides of volcanoes, where volcanic rock soil and rich microclimate environments create complex, delicate volcanic coffee.

The high-altitude areas of the Antigua volcanic region produce high-quality coffee with delicate floral aromas and sweet fruit fragrances. The rich, fertile volcanic soil, high mountain elevations, clean natural water sources, shaded, humid forests, ample sunlight, and cool evening breezes characterize the Antigua region. La Flor del Café means "Coffee Flower," and this coffee, originating from the heart of the Antigua volcanic region's high-altitude areas, is immersed in Antigua's unique microgeography and climate. With professional, rigorous cultivation techniques provided by the renowned La Minita estate, it showcases the bright, clean goddess-like posture of La Flor del Café.

La Flor del Café belongs to the La Minita Group's brand beans, with the Spanish name "La Flor del Cafe," produced by the renowned Antigua processing mill Las Pastores beneficio. This mill receives technical guidance from the famous coffee group brand La Minita, implementing strict quality control from the selection of raw beans to management, thus maintaining consistently excellent stable quality.

The Antigua region is the most prestigious among Guatemala's seven major coffee-producing regions, primarily because coffee is grown at high elevations in volcanic areas. Unlike other regions that are affected by sea breezes or high-humidity air from large lake areas, Antigua's unique microgeography creates its distinctive flavor profile:

1. Versatile Volcanic Fertile Soil

Antigua contains three major volcanoes: Acatenango (which has now become Guatemala's eighth independent region), Fuego, and Agua Volcanoes. Among them, Fuego is an active volcano whose continuous activity not only brings fertile volcanic soil to the Antigua coffee region but also unique volcanic pumice. This is the cooled product of volcanic magma eruption, possessing porosity and insulating properties that are excellent for retaining moisture in soil. Since Antigua is the driest of the seven major regions, coffee growth requires sufficient water, and the moisture-retaining capacity of volcanic pumice here恰好 compensates for insufficient rainfall, while coffee beans grown here develop more distinctive regional flavor characteristics.

2. High-Density Shade Trees

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

Another reason is that Guatemala has preserved more traditional Typica and Bourbon varieties of Arabica coffee trees than many other coffee-producing Latin American countries. This fact contributes to the flavor profile of Guatemalan Antigua coffee.

Coffee produced in the Guatemala-Antigua region is the most well-known. 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.

Roasting Levels and Flavor Profiles

Light Roast (Fragrant)

Hazelnut flavor with blueberry aroma, grapefruit acidity is subtle and bright, smooth mouthfeel. The sweetness at this roast level is that of hawthorn fruit.

Medium Roast

Hickory nut aroma, acidity becomes very gentle with a slight upward lift at the end, relatively thin mouthfeel, milk chocolate sweetness, with a aftertaste of peanut powder.

Dark Roast

Chocolate replaces the hazelnut aroma, acidity only appears after cooling, mouthfeel is moderately viscous and smooth, sweetness is like maltose after roasting, delicate smoky flavor appears in the aftertaste.

When roasted to slightly strong (Full-City+ or dark), the aroma of chocolate and cocoa is very attractive, yet the mouthfeel still maintains exquisite, clean, and subtle characteristics.

Flavor and Aroma Characteristics

Flavor: Rich and mellow, with perfect fusion of bright acidity and sweetness.

Aroma: Carries unique smoky and berry aromas, with some cocoa notes. Delicate yet with a touch of melancholy, a contradictory fusion of acidity and sweetness, yet so rich. The aroma is like smoke lingering between fingers, yet filled with sweet and fragrant berry scents. The unique floral aroma combines with smooth, fresh citrus flavors, allowing floral and fruity sweetness to weave a personality-full yet perfectly harmonious profile, similar to wine aftertaste with some smoky notes, laying out the elegant and delicate silk-like style of La Flor del Café.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g water total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors of the coffee's front, middle, and back sections. Because V60 has many ribs and faster drainage, stopping the pour can extend the extraction time.

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