Guatemala

Roast: Medium

Tasting Profile: Dark chocolate, bright fruit, butterscotch.

Grower: Smallholder farmers from Antigua

Variety: Bourbon, Catuai, Caturra, & Typica

Region: Antigua Guatemala

Altitude: 1200-1616 M

Soil Type: Volcanic Loam

Process: Fully washed and sun dried.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99)

How to Brew Your Best Cup

Dark chocolate, bright fruit, and butterscotch from the legendary Antigua region — this is one of the most well-rounded single origins in the lineup. Any method works beautifully.

• Pour-Over — Medium-fine grind. 1:15 ratio (1g coffee : 15g water). Bloom for 30 seconds, then pour in slow circles. Highlights the bright fruit and butterscotch with exceptional clarity.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full-bodied with the dark chocolate notes front and center.
• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. A consistently excellent everyday cup — balanced and deeply satisfying.
• Espresso — Fine grind. 18–20g in, 36–40g out, 25–30 second pull. The dark chocolate and butterscotch make this a stellar single origin espresso.

Pro Tip: Antigua volcanic loam soil gives this coffee exceptional body — use filtered water and brew at 200–205°F to honor the terroir. Store in an airtight container away from light and heat.