GUATEMALA | Specialty

ORIGIN INFO

REGION . San Cristobal el Bajo aldea, Antigua Municipality

PROCESSING . Washed

ALTITUDE . 1550-1580 m.a.s.l

VARIETY . Bourbon

FLAVOR NOTES

Milk Chocolate, Floral Plum, Lemon, Juicy Complex And Mild Acidity

Fav. Brewing Style | Espresso,  Drip, Cold-Brew 

SCA Cupping Score: 86.25 

Bag Size: 12 oz / 340 gr

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The story behind

 Antigua Jauja

Antigua is surrounded by 3 volcanoes. The rich volcanic soil, warm days and cool nights and high winds give Antigua a unique microclimate that has been highly sought after for many years. The fully washed coffees are fermented in water for 24 to 36 hours. After fermentation, the coffee is dried for 6-9 days on concrete patios. Each day-lot is cupped by the Coto Quality Control team and separated by cup profile. 

Antigua Guatemala has a long history and was the first region to grow coffee as an ornamental plant in Jesuit conents before becoming  a livelihood. The beautiful farm of Jauja is one of the oldest coffee farms in Guatemala. 

Jauja is a family jewel that has been kept through generations.