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Raw materials/Variety/Race
The Café de Antigua is a product that is obtained exclusively from the cultivation and the processing of coffee plants of the Arabica species.
Method of working/Cultivation/Breeding
the Café de Antigua is cultivated in Guatemala at an altitude that ranges from 1.000 meters to 6.000 meters above sea level, in plantations placed on mountain slopes. After the maturation, the coffee berries are harvested traditionally by hand and are processed using the "wet method", commonly used for all high quality coffees. The harvested berries are immersed, for about a day, in tubs filled with water. Afterwards special pulping machines eliminate the most of the pulp from the seed, which are successively fermented for about 12-24 hours. Polished and dried with hot air currents, the grains are ready to be roasted at 185-250°C for at least 25 minutes. At the end the product is rapidly cooled and the grains are ready to be ground.
Aspect and Taste
the Café de Antigua is internationally renowned for its unique characteristics. The aroma recalls a composite bouquet of flowery perfumes and the well structured flavour leaves a delicate chocolate aftertaste with a slight presence of roasted and caramel notes.
Production Zone
The production area of Café de Antigua is located exclusively on the coffee plantations from the Antigua region in the Sacatepéquez Department of Guatemala.
History
The introduction in Antigua of the first coffee plants dates back to 1760 and was done by a Jesuit priest, although merely for an ornamental purpose for the monasteries' gardens. The cultivation of the coffee plant in the town's surroundings was started around 40 years afterwards by Don Juan y Rubio Gemir, a moment that marks the starting of the support of the coffee production by the Real Order (royal order) of Spain. With the gaining of the independence in September 1821, Guatemala became a sovereign state and the new government decided to increase the productivity of the coffee plantations. The October 1st Decree was introduced, for this purpose and boosted production awarding 200 pesos to the first farmer who managed to produce 10.000 pounds of coffee, and 100 pesos to the second, the third and fourth farmer. Since 1871 coffee has obtained more weight inside the country's economy, until becoming today the number one export product of Guatemala.
Gastronomy
Roasted coffee is a very delicate foodstuff, and for this reason, in order to maintain all its qualities intact, it should be stored in a cool, dry place, away from sources of heat. After opening, it is advisable to place the product in an airtight container, preferably in the refrigerator. The Café de Antigua is traditionally drunk in Guatemala as "long" coffee, served in big cups in various moments of the day. It is also possible to drink it in the "short" version (espresso coffee).
Marketing
The product is sold as Café de Antigua. It is sold in regular paper bags that guarantee the freshness of the ground coffee up to one month and of the coffee in grains for up to two months. Besides, to prolong the conservation time, special plasticized bags are used. Made airtight, they maintain the freshness of the coffee intact for about one year.
Distinctive features
The Café de Antigua is considered the highest quality coffee between those of the Arabica variety. Its production is strongly linked to its land, due to the climate and altitude, key factors for the coffee's quality, because on higher altitudes the finer product is obtained. This, together with the traditional production methods of Guatemala, offer this coffee excellent qualities that distinguish it from all other coffees in the world.