Guatemala Antigua Finca Filadelfia

• FLAVOR: Chocolate, Granola, Nutty, Citrus
• BODY: Light
• ACIDITY: Bright
• PROCESS: Washed, Fully Sundried
• MOISTURE: 11.50%

Antigua Green Coffee Beans

Antigua, one of Guatemala’s most famous departments, is one of UNESCO’s “Cultural Heritage of Humanity” destinations. The land is characterized by rich volcanic soil from the three nearby volcanoes, low humidity, ample sunlight, and cool nights. Temperatures range from 64-72ºF, and although the region experiences less rainfall, the moisture-retaining volcanic pumice in the soil keeps vegetation irrigated.

This single-farm Guatemalan green coffee comes from Finca Filadelfia, located 150km north of the neo-Gothic church of San Felipe de Jesús, a distinct landmark in Antigua. The estate spans 435 hectares, of which 242 grow coffee of diverse varieties, including Bourbon, Caturra, Catuai, Villa Sarchi, Obata, Pacamara, Geisha, Laurina, Castillo, Tabi, and more. During the harvest season, which runs from November to April, the estate employs up to 275 workers to cover the expansive farmland.

This lot from Finca Filadelfia is a blend of Bourbon, Caturra, and Catuai coffee varieties. They come together to create a round, chocolaty, nutty profile accented with hints of citrus.

Guatemalan Coffee

With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles. Read more in our Guatemala Coffee Origin Report.

About Coffee Quality In Guatemala

A Strictly Hard Bean (SHB) coffee grows at altitudes of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.

Washed Process Coffee

In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level.