Where Did the Coffee Bean Originate, and Why Does Antigua Matter?

Flor de Goda is a notable coffee from the Antigua region of Guatemala, produced by La Minita Company. Antigua sits at 1,850 meters, and its volcanic soil holds moisture yet drains well. The wide gap between day and night temperatures helps the fruit accumulate flavor, giving the beans balanced acidity, sweetness, bitterness and aroma.

Coffee quality here also comes from control: La Minita oversees planting, harvesting, washing, processing and packaging, so the cup stays consistent. Ground, Flor de Goda shows a rich floral aroma; on the palate it has fresh-juice acidity, layered floral and fruity notes, caramel sweetness, a smooth body and a sweet finish. Coffee itself originated in Ethiopia before spreading worldwide.

Flor de Goda is a star product under La Minita Company from the Antigua region of Guatemala. It is highly praised by Front Street Coffee for its rich floral aroma when ground, its entry like fresh juice with a slight acidity, and its blend of floral and fruity notes with caramel sweetness. The Antigua region has an altitude of up to 1,850 meters. Its volcanic soil and large temperature difference between day and night create a unique microclimate, giving the coffee beans a balanced acidity, sweetness, bitterness, and aroma. La Minita Estate is known for strict quality control and scientific cultivation, overseeing everything from planting, harvesting, washing processing, to packaging, ensuring that Flor de Goda coffee quality remains consistent. This article provides a detailed introduction to Flor de Goda's regional background, varietal composition, washed processing flow, Front Street roasting curve analysis, and brewing suggestions, taking you through a comprehensive understanding of this coffee known as "Flor de Goda."

The coffee to be introduced today is called Flor de Goda, which has always deeply impressed Front Street Coffee. This Flor de Goda comes from the most famous of Guatemala's seven major regions, Antigua, and is produced by La Minita Company. Why has it earned the reputation of "Flor de Goda"? Let Front Street explain in detail. Antigua is at an altitude of 1,850 meters. The fertile volcanic soil both retains moisture and drains well. The significant temperature difference between day and night at high altitude helps the coffee fruit accumulate flavor substances. Combined with La Minita Company's superb processing techniques and extremely strict quality control, this coffee can emit a rich floral aroma when ground. On the palate, it has a slight acidity similar to fresh juice, interwoven with rich floral and fruity aromas, accompanied by caramel sweetness, with a smooth and delicate mouthfeel and a sweet aftertaste; overall it gives a fresh, pure, soft, and elegant impression, truly deserving the name "Flor de Goda."

Guatemala Coffee Region Planting Information Guatemala borders Mexico to the north, Honduras and El Salvador to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west, with a total land area of about 108,900 square kilometers. Guatemala's coffee-growing belt is distributed above 1,500 meters in altitude and between 14 and 16 degrees north latitude, where extremely hard beans are most easily produced. Guatemala has eight major regions in total, and the most renowned is Antigua. The Antigua region is a highland surrounded by active volcanoes, at an altitude of 1,850 meters. Local summer rainfall is relatively low, and winter occasionally brings frost due to severe cold, which is actually not favorable for coffee tree growth. Fortunately, however, this area is located in an active volcanic belt. After volcanic eruptions, pumice falls into the soil and, after cooling, forms many small pores, which are very helpful for moisture retention; in addition, many shade trees are planted on the estates, protecting the coffee trees from cold damage in winter. These measures to overcome unfavorable conditions, together with the large temperature difference between day and night, create Antigua's unique microclimate, giving the coffee beans here a highly balanced flavor of acidity, sweetness, bitterness, and aroma.

What kind of coffee is Flor de Goda?

Flor de Goda is a brand bean under La Minita Company. La Minita is known for excellent cultivation techniques, processing craftsmanship, and extremely strict quality control. According to these standards, they entrust Las Pastores, the largest washed processing plant in Antigua, to process the green beans, and named this coffee Flor de Goda. In addition to retaining the region's original flavor, its dry aroma has rich floral and tea notes. On the palate, there is lime-like acidity and berry flavor, followed by a honey-like finish. Excellent cleanliness and rich layering are the signature characteristics of this Flor de Goda.

La Minita Estate Coffee Cultivation

La Minita Estate does not use insecticides, and thanks to the climate and altitude formed by the estate's geographical environment, inherent conditions limit the reproduction of pests, so a small number of pests do not cause serious impact on the coffee trees. As the rainy season ends, the coffee fruits also mature. Green fruits begin to turn red, but the fruit ripening process is very slow and uneven, unlike flowering, which is rapid and uniform. Therefore, harvesting must be more careful, picking only fully ripe dark red fruits. The fruits borne by one tree can be harvested up to 5 times due to differences in ripeness. The estate conducts soil tests twice a year to determine the fertilization plan. La Minita Estate is very cautious when using products that can increase yield, and fertilizes about 3 times a year.

In addition, applying trace elements such as zinc, boron, and copper can provide more nutrients to the coffee trees and prevent diseases. This scientific cultivation management has created Flor de Goda coffee's outstanding flavor performance and its reputation for consistent quality over the years. According to La Minita's famous control procedures, the entire process from planting to packaging of Flor de Goda coffee is strictly supervised. These complicated steps are all to ensure that the Pastores processing plant provides only the highest quality products and to strictly control the estate's standard operating procedures.

Washed Processing Method

1. Select floating beans 2. Remove peel and pulp 3. Ferment for 18-36 hours 4. Wash 5. Dry to 12% moisture content 6. Hull and store 7. Sort and grade

Coffee Varieties

Guatemala's varieties are mainly Bourbon, Typica, Catuai, and Caturra. Today, Front Street Coffee introduces Flor de Goda, which is mainly composed of Bourbon, Caturra, and Catuai. Bourbon and Typica are both ancient and high-quality coffee varieties. Compared with Typica, the beans are smaller and rounder. Caturra originated in Brazil and is a mutation of Bourbon. It is a short, densely growing coffee variety that is easier to harvest and maintain. Catuai originated in Brazil and is a hybrid of Mundo Novo and Caturra.

Guatemala grades are divided by altitude:

SHB (Strictly Hard Bean) 1600-1700M

FHB (Fancy Hard Bean) 1500-1600M

HB (Hard Bean) 1200-1400M Front Street Roasting Analysis

This coffee's green beans are round and plump, green with a yellow tint, with good uniformity and medium moisture content. Therefore, Front Street's roaster set the target as a medium roast. On one hand, this preserves bright acidity to showcase floral and fruity aromas; on the other hand, it enhances richness and balance. When the drum temperature rises to 200°C, charge the beans, set the damper to 3, and after 30 seconds adjust the heat to 160°C, keeping the damper unchanged. The turning point appears at 1 minute 36 seconds. Maintain the heat; at 4 minutes 50 seconds, the bean surface turns yellow, the grassy smell completely dissipates, and the dehydration stage begins. Lower the heat to 140°C and set the damper to 4.

At 4 minutes 50 seconds, dehydration is complete, and the heat is lowered to 140°C; at 8 minutes 32 seconds, wrinkles and dark patches appear on the bean surface, and the toast-like smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 8 minutes 37 seconds, first crack begins. Reduce the heat to 80°C and open the damper fully to 5 (adjusting the heat must be done very carefully, not so low that there is no cracking sound). After first crack, develop for 1 minute 50 seconds and discharge at 195.3°C.

[Front Street Coffee Guatemala Antigua Flor de Goda]

Estate: La Minita Estate

Varieties: Bourbon, Caturra, Catuai

Processing Method: Washed Processing Method

Altitude: 1850m

[Front Street Coffee Brewing Suggestions]

Dripper: V60 dripper Dose: 15 grams Coffee-to-water ratio: 1:15 Temperature: 90 degrees Grind size: 80% passing a No. 20 sieve

[Front Street Coffee Brewing Method]

Pulse pouring extraction — first pour 30 grams of water for a 30-second bloom, then pour to 125 grams in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225 grams and stop. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from the bloom.) Total extraction time is two minutes.

[Flavor Description] Floral, citrus acidity, caramel, slight smoky flavor

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The above content is compiled by CoffeeHunters, a coffee news website.