Unroasted - Guatemalan Antigua

About the bean

Guatemala Antigua is one of our most popular offerings. Why? Because these beans are just so darn pleasing. This has a lot to do with their growing environment: lovely amounts of sun, cool nights and good soil topped up, now and then, with dustings of mineral-rich ash from the region's volcanoes.

Quick Notes

Region: Antigua
Cupping Score: 85.50 points (a score of 80 points or above on a 100-point scale is graded "specialty" coffee)
Supplier: Acate Estate
Process: Wet milling, 75% sun-dried
Altitude: 1,500 masl.
SHB: Strictly Hard Bean specifies that the coffee was grown at an altitude above 1,350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
EP: European Process specifies that the raw beans are all hand sorted to remove any defective beans and foreign material. 

PEAK SUMMER FAVOURITE

Guatemalan Antigua is a delight across the roast spectrum, from Vienna to American. Expect a solid body, nice balance and winey acidity with a tasty combination of dark chocolate, caramel and raisin flavour notes.

We always try these beans chilled for one of our favourite cold brews of the season: 1-5 coffee-water ratio, refrigerate for 14 hours, then strain the liquid through a filter diluted to half strength and serve.

We've also had great success experimenting with Guatemalan Antigua for baking - infusing ingredients with some of this bean's signature yum, as well as adding it to syrups for drizzling over desserts.

Roast recommendation: Light to enhance flavour nuances, darker for chocolate depth. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.