Guatemala
Continent: Central America
Provenance: Antigua Valley, Suchitepéquez Department
Variety: Bourbon, Catuai, Caturra, and Typica
Process: 36-48 hours of fermentation and Washed
The coffee is grown in the Antigua Valley, in the heart of the Suchitepéquez department, a region marked by Spanish colonial heritage and classified as a UNESCO World Heritage site. Dominated by the majestic Agua, Acatenango, and Fuego volcanoes, the valley benefits from rich and fertile volcanic soil, regularly nourished by mineral ash. The high altitude (1,450 to 1,850 meters), sunny days, cool nights, and low humidity create an ideal microclimate for producing exceptional coffees. The cherries are hand-picked in three successive passes to select only perfectly ripe fruits. After harvesting, the coffee is washed and then fermented for 36 to 48 hours before being mostly sun-dried. The final mechanical sorting ensures consistent and meticulous quality. Made from Bourbon, Caturra, Catuai, and Typica varieties, this SHB (Strictly Hard Bean) Arabica reveals a soft and fragrant profile in the cup. We have chosen a medium roast to preserve all the finesse of its spicy aromas, with notes of milk chocolate, cranberry, and blackcurrant.
