The Antigua valley sits nestled between three volcanoes—named Agua, Fuego, and Acatenango—in southern Guatemala. In the local language of the indigenous Cachiquel tribe, the area is called Panchoy, meaning "large lagoon." The valley's volcanic soils, altitude around 5,000 feet above sea level, and plentiful, consistent rainfall all make for ideal conditions for growing very good coffees with bright, juicy acidity.
This coffee comes to us from small-holder producers in the Antigua Valley, growing a mix of Catuai and Bourbon varietal coffee beans. It produces a smooth, balanced cup of coffee, with citrusy, fruity notes. It's particularly delicious brewed with a French press or in a Chemex, but however you brew it, it makes the kind of coffee you'll want to drink all day.
TASTING NOTES: Floral, bright, and citrusy. Silky smooth.
We liked this coffee with steeping methods: the immersion brewer and press pots produced memorable results. Also really nice as a Chemex or a siphon.
an Miguel Dueñas and San Antonio Aguas Calientes, Sacatepequez, Guatemala