Milk chocolatey community lot Guat returns
Sweet, elegant Antigua shines across multiple brewing methods.
Producing some of the world’s most elegant coffees, Guatemala's Antigua Valley is a rightly famous coffee-growing origin. What makes Antigua so special though? Plants need sun, water, nutrients, and air, but Antigua provides an extra boost as its neighboring volcanoes layer mineral-rich ash and pumice into the topsoil. Acting like a sponge, the pumice retains moisture, offsetting the region’s relatively low rainfall. With warm sunny days, abundant tree cover, and cooler nights, the temperate Antigua Valley is perfect for finer C. arabica cultivars like Bourbon and Catuai.
This community lot was built on the efforts of twenty-one quality-focused farmer-producers from across the Antigua Valley. Producing partners Los Volcanes (formerly TG-Labs) selectively blend these January-March day-harvests into a beautifully balanced lot at the Nueva Esperanza wet mill. With a detailed approach to milling that focuses on a long dry fermentation, followed by a shorter wet fermentation, the contributing farmers and we, the roasters, are enthusiastic about the quality that Nueva Esperanza brings to their processing - supporting the intrinsic beauty of the region’s elegant cup profile.
Thanks to the land and its people, we are proud to welcome the return of Nueva Esperanza. Perhaps tastiest in press pot and auto-dripper formats, get dialed-into pink, purple, and light brown flavors like milk chocolate, plum, and pink cotton candy by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium-coarse grind, and a 4-6 minute brew cycle. The extraction yield ranges from tart plum and honey cashew at the lower end to bittersweet chocolate and lemon zest at higher extractions.