About This Coffee

Antigua is one of Guatemala’s most recognized coffee regions, nestled in the highlands surrounded by volcanoes whose mineral-rich soil shapes the region’s signature cup character. This lot is grown across four cultivars that have long defined Antigua coffee: Bourbon and Tipica, two of the oldest Arabica varieties in Central America, prized for cup complexity and how they respond to volcanic soil; Caturra, a compact Bourbon mutation widely grown on smaller farms; and Pache, a natural Typica mutation first discovered in Guatemala, suited to the valley floor’s compact, well-drained conditions.

Washed processing dominates in Antigua, aligned with the region’s dry-season harvest. Cherries are depulped, fermented in water tanks to remove the fruit mucilage, then dried on raised beds or patios in the dry mountain air, producing exceptionally consistent, clean lots.

Expect red fruit and cocoa caramel notes, supported by molasses sweetness, with a smooth body and crisp, clean acidity.

Where Does It Come From?

• Country: Guatemala
• Region: Antigua Valley, Sacatepéquez Department
• Altitude: 1,500 – 1,700 masl
• Variety: Bourbon, Catuai, Caturra
• Grade: SHB – Strictly Hard Bean
• Process: Washed
• SCA Score: 84 – 87 points

Antigua sits in the highlands of Guatemala, one of the country’s most celebrated coffee-growing regions, surrounded by volcanoes whose mineral-rich soils and cool mountain air create ideal conditions for growing complex, vibrant Arabica. Elevations here run between 1,500 and 1,700 metres, high enough to slow cherry development and build the density this lot’s structure depends on.

This lot is grown across four classic Antigua cultivars. Bourbon and Tipica, among the oldest Arabica varieties grown in Central America, bring cup complexity and respond distinctively to Antigua’s volcanic minerals. Caturra, a compact, higher-yielding Bourbon mutation, is widely planted on smaller farms where yield per hectare matters more. Pache, a natural Typica mutation first identified in Guatemala, thrives in the valley floor’s compact, well-drained ground.

Washed processing here follows Antigua’s dry-season harvest window. Cherries are depulped, fermented in water tanks to remove the mucilage, then dried on raised beds or patios in the region’s dry mountain air, producing exceptionally consistent, clean washed lots that Antigua has become known for.

Flavour Potential

Guatemala Antigua Washed delivers a classic, well-balanced cup profile. At light to medium roast, expect to unlock:

🍒 Red Fruit – bright, juicy character
🍯 Molasses – warm, dark sweetness
🍫 Cocoa Caramel – rounded, rich finish

Flavour potential is indicative only. Final cup profile depends on roast level and brewing method. Per SCA cupping standards.

Body is round and smooth, carrying the cup with real presence without becoming heavy. Acidity stays crisp and clean, giving structure to the red fruit character without tipping into sharpness, a hallmark of well-processed Antigua washed coffee.

What Is Washed Processing?

If you are new to green coffee, this processing method explains why Guatemala Antigua Washed tastes the way it does.

Washed Processing means:

• Ripe cherries are depulped shortly after harvest
• Beans are fermented in water tanks to remove the remaining mucilage
• Beans are washed clean, then dried on raised beds or patios
• The dry mountain air of Antigua’s harvest season supports slow, even drying

Why this matters for home roasters:

• • Produces a clean, structured cup that carries roast colour and flavour predictably
  • Highlights the crisp acidity and refined structure Antigua washed coffee is known for
  • Well suited to light and medium roast profiles that showcase origin character
  • A reliable, consistent lot across batches

Roast Recommendation

Recommended Roast Range: Light to Medium

Light to medium roast is where this lot performs best, letting the clean, washed profile and crisp acidity define the cup without being overtaken by roast development. At this range, red fruit and cocoa caramel notes stay clear and well defined.

Roast guide:

• Roast Level: Light to Medium
• Target Drop Temperature: 200°C – 212°C
• First Crack: Drop at first crack for light roast; drop 30 – 45 seconds after first crack for medium
• Colour: Light to medium brown

Tips for home roasters:

• Light roast: red fruit and crisp acidity lead, cocoa caramel stays in the background, best for pour over and filter brewing that highlights origin clarity
• Medium roast: molasses and cocoa caramel deepen, body rounds out further, acidity softens slightly while staying clean
• Pushed beyond medium, this lot’s refined structure and crisp acidity begin to flatten into generic roast character
• Rest 5 – 7 days after roasting before brewing for best results

Brewing Suggestion

Once roasted, Guatemala Antigua Washed performs reliably across manual brewing methods, its round body and crisp acidity suited especially to immersion and filter brewing.

Recommended brewing methods:
☕ French Press – full, rounded body, cocoa caramel comes through clearly
☕ Pour Over – clean, crisp, highlights red fruit and acidity
☕ Filter/Drip – balanced, approachable, classic Antigua profile
☕ Cold Brew – smooth, mellow, brings out molasses sweetness

Brewing tips:

• Water temperature: 92°C – 96°C
• Grind coarse for French Press, medium for filter, medium-fine for pour over
• Allow 5 – 7 days rest after roasting before brewing
• Performs well black or with milk

Is This Coffee Right For Me?

Yes, if you are:

• A home roaster wanting a classic, reliable Guatemalan coffee
• Someone who enjoys red fruit and cocoa caramel notes with crisp, clean acidity
• A roaster who prefers light to medium roast profiles that showcase origin character
• Someone building a well-rounded catalog with a dependable, everyday Central American coffee

Consider another origin, if you prefer:

• A clean, balanced washed coffee, try our Colombia Huila Supremo Washed
• A bright, floral natural process, try our Ethiopia Yirgacheffe Grade 1 Natural

How To Store Your Green Coffee Beans

Green coffee beans are incredibly stable when stored correctly, far more so than roasted coffee.

• Store in a cool, dry place away from direct sunlight
• A cupboard or pantry at room temperature is ideal
• Do not refrigerate or freeze
• Allow the beans to breathe, avoid fully airtight containers
• Stored correctly, green coffee remains fresh for up to 12 months

Why Buy From Roasters Hall?

Every coffee on Roasters Hall is chosen and shipped with Canadian home roasters in mind.

• Specialty grade only – every coffee we carry is SCA specialty grade 84 points and above
• Small retail packs – 200g, 350g, 500g and 1kg, perfect for home roasters
• Direct-sourced – small quantities sourced to ensure freshness
• Ships across Canada – coast to coast, fast and reliable
• Farm-to-cup traceability – we tell you exactly where your coffee comes from
• Home roaster focused – built for the Canadian home roasting community

Frequently Asked Questions

What is Guatemala Antigua Washed green coffee?
It’s a specialty single-origin green coffee from Antigua, Guatemala, grown at 1,500 – 1,700 metres across four classic cultivars: Caturra, Bourbon, Pache, and Tipica. Washed processing delivers a clean cup of red fruit, molasses, and cocoa caramel.

What does washed processing mean for this coffee?
Cherries are depulped shortly after harvest, fermented in water tanks to remove the mucilage, then washed clean and dried on raised beds or patios. This produces a clean, structured cup with crisp, well-defined acidity.

What roast level is best for Guatemala Antigua Washed?
Light to medium roast is recommended. Light roast keeps red fruit and crisp acidity upfront. Medium roast deepens molasses and cocoa caramel while keeping the acidity clean. Pushed darker, the refined structure that defines this lot begins to flatten.

Is Guatemala Antigua Washed good for beginner home roasters?
Yes. This lot is reliable and consistent across roast levels, a dependable, classic starting point for anyone learning to roast.

What varieties make up this lot, and why do they matter?
Bourbon and Tipica are among the oldest Arabica varieties grown in Central America, valued for cup complexity. Caturra, a compact Bourbon mutation, is widely planted for its yield. Pache, a natural Typica mutation first found in Guatemala, thrives in the region’s valley floor conditions. Together, they define the classic Antigua cup profile.

Do you ship green coffee beans across Canada?
Yes. Roasters Hall ships specialty green coffee beans to all provinces across Canada. Orders are packed fresh and dispatched within 1 – 2 business days.

How long do green coffee beans last?
When stored correctly in a cool, dry place away from direct sunlight, green coffee beans remain fresh for up to 12 months. Green beans are significantly more stable than roasted coffee, which begins to go stale within weeks of roasting.