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Guatemala Antigua Jauja Stuardo Coto Rosario Bourbon
$5.00 - $273.56
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Country: Guatemala
Region: San Cristobal el Bajo aldea, Antigua Municipality
Farmer/Grower: Stuardo Coto
Farm: Jauja
Coordinates: 14° 32' 32.5651" N 94° 50' 56.6887" W
Lot ID: Rosario
Varieties: Bourbon
Processing: Washed
Altitude: 1550-1580 m.a.s.l.
Grade: SHB
Marks: 011-0890-0061
Reference ID: HA-3195-02
Humidity: 12.00%
Density: 1.15 g/ml
Harvest Date: March, 2024
Arrival Date: October, 2024
SCA Cupping Score: 86.25
- Milk chocolate and floral notes on fragrance and aroma, flavors of milk chocolate and plum with a sweet and juicy lemon-like aftertaste. Complex but mild citric and malic acidity. Creamy mouthfeel and medium-heavy body.
- This is an extremely versatile coffee. This high density washed coffee can take the heat. Light-medium roast is our preference (about 90 to 95 Agtron) to keep acidity at its peak while still showcasing the “London Fog”-like tasting notes. Medium to dark roasts will mute acidity and show big chocolate notes.
Jauja (pronounced “how-ha”)
is located in the San Cristobal el Bajo aldea centrally located in the municipality of Antigua.
Antigua is surrounded by 3 volcanoes
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.