What does guatemala coffee beans taste like from Antigua?
Guatemala coffee beans taste floral first, with a chocolate finish, caramel sweetness, and bright acidity in this washed Antigua lot. The bean is La Flor Peaberry from Hacienda La Minita, grown at 1,200 to 1,600 meters in the Antigua region. Its washed processing keeps the cup clean, so the floral theme and the sweetness underneath stay easy to pick out.
La Minita sits in Costa Rica's Tarrazu region, covering 1,200 acres, with 680 acres farmed and 200 acres held as natural forest where planting coffee trees is banned. Clay soil rich in organic matter, two bordering rivers, and gradual morning warming shape the microclimate; some parts reach 1,830 meters.
Want to learn about the flavor characteristics of Guatemalan washed coffee beans? This article takes you deep into Hacienda La Minita, analyzing its unique geographical environment and microclimate, and focusing on its star product—La Flor Peaberry. This bean comes from the Antigua region, is washed processed, features floral notes as the main theme, accompanied by a chocolate finish, caramel sweetness, and bright acidity. The article also covers information such as the estate's altitude, varieties, and strict management at the processing plant, and includes a little knowledge about pour-over schools. Front Street Coffee is always committed to sharing professional coffee content, with three low-discount events every month, allowing more people to taste quality coffee at affordable prices.
Front Street - La Minita La Flor Peaberry Washed Introduction
The Geographical Environment of Hacienda La Minita
Hacienda La Minita is located in the famous Tarrazu region of Costa Rica. Thanks to the estate's excellent geographical conditions and microclimate, coffee beans produced by La Minita display a more balanced and fragrant taste compared to beans from other areas of the Tarrazu region.
La Minita covers a total of 1,200 acres, of which 680 acres are currently used for coffee cultivation. Of the remaining 520 acres, 200 acres located in the southern part of the estate have been designated as a natural forest reserve where planting coffee trees is prohibited. The estate's cultivation area runs east to west, bordered by the Tarrazu River to the south and the Alumbre River to the north; these two rivers converge at the ridge on the western side of the estate. The soil type is clay interwoven with grayish-white, yellowish-brown, and light red colors, and is rich in organic matter. Some areas within the estate reach altitudes of up to 1,830 meters, but the central zone ranges between 1,250 and 1,650 meters.
Although there are differences in altitude and temperature, the cooling effect brought by the large rivers surrounding the estate moderates this. In addition, the farm faces west, so warming in the morning is gradual and cooling in the evening is also slow. This unique geographical condition creates an unparalleled advantage.
La Minita La Flor Peaberry La Minita La Flor Peaberry
Country: Guatemala
Region: Antigua
Altitude: 1,200-1,600 meters
Processing Method: Washed
Grade: SHB
Varieties: Caturra, Catuai, Bourbon
Flavor Description: La Flor Peaberry also has floral notes as its main flavor, a chocolate-like finish, strong caramel sweetness, and is clean, bright, and full-bodied in acidity.
A star product under La Minita, produced by the well-known local Guatemalan processing plant Las Pastores. Quality is under strict supervision by the La Minita group, from purchasing green beans to washing, sun-drying, and processing, following La Minita's famous control procedures, strictly overseeing the entire process of La Flor coffee from cultivation to packaging. These complicated procedures are all to ensure that what Pastores processing plant provides is the best-quality La Flor, and to strictly control the estate's standard operating procedures. The Antigua region itself is the most famous of Guatemala's seven major regions. Its high altitude, unique volcanic soil, and shade cultivation give the coffee beans of the Antigua area a distinctive regional flavor.
Knowledge Extension: Pour-over coffee brewing methods are divided into eight major schools: the one-pour school, the three-pour school, the volcano school, the meteorite school, the Matsuya school, the tamping-pour school, the stirring school, and the drip school.
Briefly: Front Street is a dedicated coffee research house, happy to share coffee-related knowledge with everyone. We share without reservation only to make more friends fall in love with coffee, and there are 3 low-discount coffee events every month, because Front Street wants more friends to drink the best coffee at the lowest price. This has also been Front Street's mission for 6 years!
The above content is compiled by CoffeeHunters, a coffee news website.
