Guatemala Antigua Alom is produced in one of the country’s most notable coffee growing regions. High elevations, sunny days and cool nights with low humidity produce clean and bright acidity. The area is punctuated by volcanoes, providing mineral-rich soil. Additionally, the soil in rich in pumice which retains moisture, counteracting the lower average rainfalls.
Guatemala Antigua Alom is wet processed at the Santa Bárbara Mill. The mill’s centralized location, just 15 kilometers from Antigua City Center in Alotenango, allows them to collect cherry daily. Next, the coffee is carefully sun dried on patios before entering mechanical driers, for precise and consistent results. After the coffee is meticulously dried, it is transported to the Ixchel Mill near the capital city. Finally, the coffee rests in parchment until it is prepared for export.
Cupping notes: Toffee, green apple, chocolate, date.
