About the bean
We tried this one from the Acate Estate this time last year and we loved it. Guess what? We love the new batch! Guatemala Antigua is one of our most popular offerings. Why? Because these beans are just so darn pleasing. And that has a lot to do with their growing environment: good soil, 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.
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.
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Photography by Lisa Peryman and Richard C. Owens
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