Introduction:Dive into how the unique terroir of Guatemala’s Antigua region gives rise to coffee beans with bright floral notes and citrus acidity. This article provides a detailed analysis of the variety characteristics of the Antigua Goddess of Flowers coffee beans, their washed processing method, key points in the medium roast profile, and offers two practical pour-over methods using the V60 and the clever dripper to help coffee enthusiasts precisely master extraction flavors.
Guatemala’s Antigua region, with its high-altitude foothills, fertile volcanic soil, and ample sunlight, is an ideal place for growing premium coffee. The coffee produced here often features clear floral tones and vibrant citrus acidity, making it particularly appealing to those who enjoy fruit-forward profiles. Among them, the Antigua Goddess of Flowers coffee beans have secured a place in the global specialty coffee market thanks to their washed process and medium roast flavor profile.
The region is located about 40 kilometers west of Guatemala City, situated in the Panchoy Valley at an altitude of 1,500 meters, surrounded by mountains and multiple volcanoes that continuously supply mineral-rich nutrients. This geographical environment creates a significant diurnal temperature variation, slowing the growth rate of coffee cherries and aiding the accumulation of flavor compounds. Meanwhile, the rich nutrients and excellent drainage of the volcanic soil provide an optimal growing foundation for coffee trees.
The Antigua Goddess of Flowers coffee beans are selected from two major varieties: Bourbon and Caturra. Bourbon, a natural mutation of Typica, bears wine-red fruits when ripe, with beans that are more rounded in shape, generally offering elegant aromas and bright acidity, and often showcasing wine-like complexity when grown at high altitudes. Caturra, similar in appearance to Bourbon but usually with a slightly curved tip and an overall more slender shape, is also known for its fresh fruity aroma and good yield. The combination of these two varieties brings a rich aromatic layering and a well-balanced sweet-and-acid harmony to the coffee.
This coffee is processed using the washed method, which involves: first removing the skin and part of the pulp with a depulper, then fermenting the beans with residual mucilage in water for 18 to 36 hours to break down excess stickiness. Subsequently, running water is used to thoroughly remove the mucilage from the bean surface, followed by drying until the moisture content drops to around 12%, and finally removing the parchment. The biggest advantage of the washed method is its ability to highlight the coffee’s cleanliness and bright acidity, resulting in clearer and more transparent flavors.
In terms of roasting, due to the beans’ round appearance, yellowish-green hue, uniformity, and moderate moisture content, the roaster opted for a medium roast level, aiming to balance bright acidity with rich aromatic expression. The specific roast profile is as follows: the initial drum temperature is set at 200°C when charging the beans, with the air vent open at 3; about 30 seconds later, the heat is adjusted to 160°C, keeping the air vent unchanged, with the turn-around point occurring at approximately 1 minute and 36 seconds. Once the beans turn yellow and the grassy aroma fades, they enter the drying phase, during which the heat is reduced to 140°C and the air vent is opened to 4. Around 4 minutes and 50 seconds, the drying is completed, after which the bean surface gradually shows wrinkles and dark speckles, emitting a toast-like aroma, signaling the imminent first crack. Upon hearing the distinct first crack (around 8 minutes and 37 seconds), the heat is immediately reduced to 80°C and the air vent is opened to the maximum (5), allowing the beans to develop for about 1 minute and 50 seconds after the first crack, finally dropping at 195.3°C.
If choosing to brew via pour over, the Hario V60 dripper is recommended, with suggested parameters as follows: 15 grams of coffee grounds, a 1:15 coffee-to-water ratio, water temperature controlled at 92°C, and grind size at medium-fine (approximately 78% passing through a #20 sieve). In terms of procedure, start by pouring 30 grams of water for a 30-second bloom, then pour 90 grams of water in a circular motion from the center outwards, reaching a total of 120 grams; once the water level drops to half the dripper, pour another 105 grams, bringing the total to 225 grams. After all the coffee has dripped through, the total extraction time is approximately 1 minute and 55 seconds. This method fully highlights the Goddess of Flowers’ citrus acidity and delicate floral notes, with a honey-like sweetness and chocolatey finish in the aftertaste.
For coffee lovers who prefer a simpler brewing process, the clever dripper is also a great option. Suggested parameters include: 15 grams of coffee, a 1:16 coffee-to-water ratio, using a fine grind (approximately 83% passing through a #20 sieve), and water at 93°C. The procedure simply involves placing the filter paper in the dripper, adding the coffee grounds, and then pouring 240 grams of hot water (weighing is recommended for accuracy), letting it steep for 4 minutes before placing the dripper on top of a serving cup to allow the coffee to drip naturally. This method delivers a balanced and easily controllable flavor, often showcasing a citrusy sweetness reminiscent of mandarin oranges, with chocolate and maple notes emerging in the mid-to-late stages, and a rich, full-bodied mouthfeel.
In summary, the Antigua Goddess of Flowers coffee beans, with their unique regional conditions, carefully selected varieties, washed processing, and precisely controlled medium roast, exhibit a rich and layered flavor profile. Whether brewed using the V60 or the clever dripper, as long as you master the key parameters and techniques, you can fully experience the unique charm of this coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
