Guatemala SHB North Antigua La Azotea Estate Washed | 250g (Espresso)

Guatemalan coffee is predominantly Arabica varieties such as Typica and Bourbon, grown across 8 main regions: Antigua, Huehuetenango, Cobán, New Oriente, San Marcos, Atitlán, Acatenango, and Fraijanes. Guatemalan coffee is characterized by its rich chocolate flavor and dry nutty notes. However, each growing region carries its own subtle differences depending on altitude and farming practices.

Guatemalan coffee is graded by growing altitude, from highest to lowest:

• SHB (Strictly Hard Bean) — the densest, highest quality beans
• FHB (Fancy Hard Bean)
• HB (Hard Bean)

In 2023, Guatemala produced 3.4 million 60kg bags of coffee, accounting for roughly 3% of GDP. Coffee production involves sowing seeds, transplanting seedlings onto fertile highland estates, shade-grown cultivation, and hand-picking ripe cherries from January through March.

WHAT MAKES GUATEMALA COFFEE GROWN IN ANTIGUA SO SPECIAL?

Guatemala has up to 8 coffee-growing regions, covering 40% of its agricultural land.

Antigua is a valley region enclosed by three volcanoes Agua, Fuego, and Acatenango giving it exceptionally mineral-rich soil. At 1,500–1,850 meters above sea level, its coffee earns the top-grade SHB classification.

Annual rainfall in the region typically ranges from 800mm to 1,200mm, with relative humidity remaining steady at around 65%.

These geographic conditions produce a coffee that is sweet with chocolate and hazelnut, mildly tart like raspberries, with hints of floral fragrance and a characteristically smooth, creamy finish. It is best brewed as espresso, americano, or phin drip.

Cupping Notes: Chocolate, Hazelnut, Raspberries, Hints of Floral, Creamy and Smooth

CHARACTERISTICS OF ICUP’S ROASTED GUATEMALA ANTIGUA COFFEE

• Roast level: Medium+
• Best brewing method: Espresso
• Rest time: 7–10 days from roast date before first use
• Optimal enjoyment window: 3 months (unopened) · 1 month (once opened). If not using right away, beans can be stored in the freezer — they will stay fresh for up to 1 year and can be ground straight from frozen without thawing.
• Tip: Open the bag one day before use to release trapped gas and pressure, then reseal — this allows the flavors to become more fragrant and well-rounded.
• Whole bean. If you’d like the beans pre-ground, please let iCup know what brewing equipment you use so we can select the appropriate grind size. We encourage customers to own a grinder and grind fresh for each brew.
• Net weight: 250g
• Roasted by: iCup Roaster

INFORMATION ABOUT GUATEMALA ANTIGUA COFFEE

• Region: Antigua
• Altitude: 1500 – 1850 meters
• Harvest: January to March
• Variety: Caturra, Typica, Bourbon
• Processing method: Fully washed
• Moisture content: 10-11%