Antigua

Antigua

Antigua Guatemala, the country’s oldest coffee region, is defined by its volcanic landscape and "Strictly Hard Bean" (SHB) quality.

1. Geography & Terroir

Volcanic Influence: The region is a high-altitude valley surrounded by three volcanoes: Agua, Fuego, and Acatenango. Fuego is active and periodically coats the valley in mineral-rich ash, which replenishes the soil.

Altitude & Temperature: Coffee is grown between 1,500 and 1,800 meters (4,600–5,600 ft). Average temperatures stay consistent between 18°C and 22°C (64°F–72°F).

Hydrology: The soil contains volcanic pumice, which acts like a sponge to retain moisture, offsetting the region's relatively low annual rainfall of 800–1,200 mm.

Microclimate: Low humidity (approx. 65%) and high sun exposure are balanced by cool nights, which slow cherry maturation and increase sugar density. 

2. Production & Scale

Producer Profile: Smallholder farmers are the backbone of the industry, making up 97% of producers in Guatemala. In Antigua, many of these smallholders farm on less than two hectares.

Estate Legacy: Antigua also hosts some of Guatemala's most historic large estates (fincas), such as Finca San Rafael Urias(over 100 years old) and Finca Filadelfia.

Protected Status: Antigua was the first region in Guatemala to establish a Denomination of Origin (PDO) to protect its brand from counterfeit beans.

3. Varietal Profile

Antigua focuses almost exclusively on high-quality Arabica varieties: 

Bourbon: The classic heirloom variety prized for its layered sweetness and complexity.

Caturra & Catuai: Popular for their higher yields and compact size, providing the bright acidity and body typical of the region.

Typica: One of the oldest varieties, contributing to the "classic" clean cup profile.

Emerging Varieties: Rare Geisha and disease-resistant hybrids like Anacafé 14 are increasingly cultivated to combat climate challenges and leaf rust. 

4. Flavor & Processing

Primary Process: The Washed (Wet) Process is traditional. Beans are typically sun-dried on large concrete patios (patios de secado) to ensure clarity of flavor.

Flavor Profile:

Acidity: Bright, refined, and often described as "lemony" or "citrusy".

Body: Full, velvety, and heavy compared to other Central American origins.

Notes: Distinct milk chocolate, cocoa, and caramel base with undertones of spice, smoke, and sometimes floral aromatics like magnolia or jasmine.

Harvest Window: Picking typically occurs from January to mid-March.