Guatemala Bella Carmona Antigua

    • 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.


    • Cupping Profile

      Tasting Notes: Chocolate, Caramel, Orange
      Body: Full
      Acidity: Bright, Citric
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (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


      Roast Level

      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.


       

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