Introduction:Want to dive deeper into the classic coffee beans of Guatemala’s Antigua region? This article takes La Minita Group’s “Flor de Antigua” as an example, exploring the regional characteristics, processing methods, and delicate flavors of this washed blend of Bourbon, Caturra, and Catuai. It also provides professional pour over and other drip extraction recommendations to help you fully unlock its floral notes, fruity acidity, and chocolatey finish.
Among the many Central American coffee-producing countries, Guatemala stands out with its unique terroir and high-altitude environment, producing coffee beans with distinct layers and refined flavors. Among them, the Antigua region is one of the most iconic classic areas in the country. Surrounded by multiple active volcanoes, it boasts mineral-rich volcanic ash soil, coupled with significant day-night temperature variations, which contribute to the region’s distinctive smoky aroma and rich fruitiness in its coffee beans.
The “Flor de Antigua” coffee from the La Minita Group is a prime representative of the Antigua region. This coffee bean is a blend of three classic Arabica varieties—Bourbon, Caturra, and Catuai—and is processed using the traditional washed method, showcasing an elegant floral aroma, gentle acidity, and captivating chocolatey aftertaste. It is not only ideal for single-origin enjoyment but also a classic recipe cherished by many roasters and pour over enthusiasts.
The Antigua region is located in the highlands of Guatemala and is a typical planting area for Strictly Hard Bean (SHB) at high altitudes, with elevations mostly ranging between 1200 and 1600 meters, and some premium estates even reaching up to 1850 meters. The region’s cool climate, combined with nutrient-rich volcanic soil and the protection of shaded cultivation, allows coffee trees to grow steadily and accumulate rich flavor compounds even under the threat of low winter temperatures and occasional frost.
It is worth mentioning that volcanic activity is frequent in the Antigua area, especially the nearby Pacaya Volcano. The volcanic ash from its eruptions is not only rich in key mineral elements such as potassium and phosphorus but also has good water retention properties, which help coffee roots absorb nutrients. In addition, the region’s unique microclimate, including significant day-night temperature differences and stable rainy seasons, also provides excellent conditions for sugar accumulation and acidity balance in coffee cherries.
The processing of Flor de Antigua follows traditional washed methods, with meticulous attention paid to every step. First, the harvested coffee cherries are placed in a water tank, where unripe or defective floaters are removed through buoyancy, ensuring that only dense, ripe cherries proceed to the next stage. Next, a depulper is used to remove the outer skin and pulp, leaving the beans coated with mucilage to enter the fermentation tank. The typical fermentation time ranges from 16 to 36 hours, adjusted according to temperature and humidity, with the goal of naturally breaking down the mucilage layer through microbial action.
After fermentation, the beans are thoroughly rinsed multiple times with clean water to completely remove any residual mucilage and fermentation byproducts. They are then subjected to prolonged sun drying or mechanical drying to bring the moisture content down to between 10% and 14%. Finally, a hulling machine is used to remove the parchment and silver skin, completing the entire post-harvest processing procedure. This processing method not only preserves the coffee beans’ original regional flavors but also enhances their cleanliness and layered profile.
In terms of variety composition, Flor de Antigua selects three classic varieties: Bourbon, Caturra, and Catuai. Bourbon is known for its round bean shape and elegant acidity, serving as the foundation for many high-quality coffees in Central and South America. Caturra is valued for its relatively high yield and citrusy notes, though it requires good management to maintain its flavor. Catuai combines the traits of Caturra and the Mundo Novo variety, offering high stability and good disease resistance. The blend of these three varieties allows Flor de Antigua to excel in balancing sweetness and acidity while delivering complex aromas.
For roasting, a medium roast is recommended as the main approach, aiming to balance bright acidity and rich sweetness. The charge temperature can be set at around 200°C, with slightly higher initial heat to promote even dehydration. Then, adjust the heat gradually based on bean surface changes, especially during the yellowing and first crack stages, to avoid over-roasting that could affect aroma development. Drop the beans about one minute and fifty seconds after the first crack to help preserve the captivating fruity and floral notes, as well as the chocolate and caramel layers in the finish.
For pour over, it is recommended to use a V60 dripper, with a grind size of around No. 3.5 on the Japanese Hario Mini Slim or similar (e.g., 3.5 on a small Fuji R440), a brew ratio of 1:15, and water temperature controlled at around 91°C. Start with a small stream of water for a 125g bloom, then slowly circle the water to reach 225g total, with a total extraction time of about 1 minute and 50 seconds. This parameter setup helps clearly highlight Flor de Antigua’s citrus acidity, delicate floral notes, and soft sweetness, making it suitable for coffee lovers who enjoy layered profiles and long-lasting aftertastes.
If you prefer other brewing methods, for a French press, use a grind size of around 3.5 to 4, with the same water temperature of 91°C. For an AeroPress, choose a grind size of around 2.5 and slightly reduce the water temperature to 90°C to adjust the flavor profile. Regardless of the method chosen, the key lies in controlling water temperature, grind coarseness, and extraction time to fully unleash the unique charm of this classic coffee bean from Guatemala’s Antigua volcanic region.
The above content is compiled by CoffeeHunters, a coffee news website.
