Guatemala Antigua

Coffee is grown in the Antigua Valley, in the heart of the department of Suchitepéquez, a region shaped by Spanish colonial heritage and designated a UNESCO World Heritage Site. Overlooked by the majestic Agua, Acatenango, and Fuego volcanoes, the valley benefits from rich, fertile volcanic soil, regularly replenished by mineral ash. The high elevation (1,450 to 1,850 meters), sunny days, cool nights, and low humidity create an ideal microclimate for producing exceptional coffee. The cherries are hand-picked in three successive passes to select only perfectly ripe fruit. After harvesting, the coffee is washed and then fermented for 36 to 48 hours before being dried mostly in the sun. Final mechanical sorting ensures consistent, carefully maintained quality. Made from the Bourbon, Caturra, Catuai, and Typica varieties, this SHB (Strictly Hard Bean) Arabica reveals a smooth, aromatic profile in the cup. We chose a medium roast to preserve the full finesse of its spicy aromas, with notes of milk chocolate, cranberry, and blackcurrant.