Description

High-altitude coffee for espresso with a full body, balanced sweetness, and bright notes of dark chocolate and green apple.

High-quality coffee from one of the most renowned coffee regions of Central America—Antigua—where volcanic soil, an elevation of around 1,500 meters, and cool nights create ideal conditions for the slow maturation of dense, aromatic beans.

This coffee is grown by smallholder farms and processed using the washed method, which highlights clarity and transparency of flavor. It is based on classic Arabica varieties such as Catuai, Caturra, and Typica, delivering a rich and complex aromatic profile.

It is exceptionally well suited for espresso: a full body, well-defined chocolate notes, and fresh fruity accents come together to create a harmonious, intense flavor with pleasant sweetness and a clean finish.

BREWING RECOMMENDATIONS FOR GUATEMALA ANTIGUA (ESPRESSO)

Brew freshly ground coffee using filtered water at a temperature of 92–96 °C. Use a fine grind and 18–20 g of coffee for a standard espresso shot of approximately 30 ml.

Tamp the coffee firmly in the portafilter and extract for 25–30 seconds until a thick crema forms.