About Coffee:

Guatemala is renowned for producing some of the finest coffees in the world, and one of its most prestigious growing regions is Antigua, located in the central highlands of the country. Nestled between three volcanoes—Agua, Fuego, and Acatenango—the Antigua Valley provides a unique microclimate that is ideal for cultivating exceptional Arabica coffee.

The tradition of coffee growing in Antigua dates back to the 18th century when Jesuit missionaries first introduced the crop to Guatemala. Over time, Antigua developed a reputation for producing high-quality estate coffees, grown on well-established farms—known as estates—that often have generations of experience in coffee cultivation.

Antigua's rich volcanic soil, combined with high elevations ranging from 1,500 to 1,700 meters, steady rainfall, and warm days followed by cool nights, create perfect growing conditions. These environmental factors slow the coffee bean’s maturation process, allowing it to develop more complex sugars and flavors.

Guatemala Antigua Estate coffees are typically washed (wet-processed) and sun-dried, resulting in a clean, refined cup. They are celebrated for their full body, rich chocolate and spice notes, and bright, citrusy acidity. The balance and depth of flavor make them highly sought-after by specialty coffee roasters around the world.

To protect the heritage and quality of the region, Antigua was designated as a Protected Designation of Origin (PDO). This ensures that only coffees grown in the authentic Antigua region, under strict quality controls, can be labeled as such.

Today, Guatemala Antigua Estate coffees continue to reflect the region’s long-standing dedication to quality, tradition, and sustainable farming practices—offering a true taste of Guatemala’s coffee legacy.

Origin: Antigua Region , Guatemala.
Altitude: High altitudes (1400-1700 meters above sea level), which contributes to its distinct flavor profile.

Processing: Wet or washed process, where the outer layers of the coffee cherry are removed, and the beans are fermented, washed, and then dried.

Flavor Profile: Full-bodied flavor, smooth sweetness, and subtle notes of chocolate, caramel, and nuts. Some varieties also exhibit hints of fruit and spice.

Body: Medium to full body

Acidity: Bright acidity that complements its sweetness and creates a well-balanced taste.

Roast: Medium and dark roasts, which allow its natural sweetness and chocolate notes to shine.