Guatemala Antigua - 5lb

$82.00

The Antigua Bella Carmona comes from one of Guatemala’s most beautiful and captivating valleys, Antigua. This region’s rich volcanic soil and cool weather provide the perfect conditions to produce one of the world’s best coffees. Bella Carmona is a blend of peak of the harvest cherries that come from some of the best farms in Antigua to then be processed at Beneficio Bella Vista. This mill has been producing coffee for decades, and their experience really shows in every cup.

Bella Carmona has strong chocolate notes, a bright and fine acidity with orange and lemon notes. It offers an exquisite roundness and pleasant mouth-feel, which can satisfy the most demanding palates.

Tasting Notes:	Chocolate, Caramel, Orange
Body:	Full
Acidity:	Bright, Citric
Brew Methods:	French press (coarse grind) Auto Drip (medium grind) Pour Over (medium-fine grind) Espresso (fine grind)

Origin Information

Country: Guatemala

Region: Antigua

Elevation: 1500 –1800 m.a.s.l.

Harvest: December - April

Cultivar: Caturra, Bourbon, Typica

Process: Washed, Sun-dried
Medium Dark Roast • Agtron 42

Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
Acidity

Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

Body

The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

Aroma

Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.