Region: San Cristobal el Bajo aldea, Antigua Municipality
Farmer/Grower: Stuardo Coto
Altitude: 1550-1580 m.a.s.l.
Density: 1.20 g/ml
Harvest Date: February, 2022
Arrival Date: August, 2022
SCA Cupping Score: 86.25
Dark chocolate and floral notes on fragrance and aroma, flavors of caramel, dark chocolate, green apple with an aftertaste of black tea, lavender, and cream with a mild to bright malic and citric acidity and a milky mouthfeel with a medium body. Overall, delicious!
Don Max’s coffee roasts up really evenly and is comparable to most washed coffees from Acatenango. The coffee is very versatile and can be used at a range of roast profiles! We recommend roasting at the dark-side of a light roast or light-side of a medium roast. A solid medium roast shows off the chocolate and sweetness that we love most about the coffee without losing too much of the fruit undertones. That fruit will be muted at darker roasts and the coffee will be very chocolate-forward. Overall a versatile option for drip coffees, espresso, blends and more!
Volcan de Agua, Volcan de Acatenango, and Volcan de Fuego (which is still active) can all be seen from the farm.
Old bourbon cultivars are grown under partial shade from grevillea and avocado trees. The rich volcanic soil, warm days and cool nights and high winds give Antigua a unique microclimate that has been highly sought after for many years.
The fully washed coffees are fermented in water for 24 to 36 hours, pending weather conditions. After fermentation, the coffee is dried for 6 to 9 days on concrete patios. Each day-lot is cupped by the Coto Quality Control team and separated by cup profile.
Antigua Guatemala has a long history and was the first region to grow coffee as an ornamental plant in Jesuit convents before becoming a livelihood. The beautiful farm of Jauja is one of the oldest coffee farms in Guatemala.
Jauja is a family jewel that has been kept through generations. Panorama’s production team led by Stuardo Coto is now working together with the land owner to produce and revive the finca for many generations to come, while yielding an excellent cup result.