Guatemala Antigua Los Volcanes

Grown on rich volcanic soil in the Antigua Valley, ringed by the Agua, Fuego and Acatenango volcanoes. A complex, balanced cup with strawberry and chocolate up front, a floral lift and a clean citrus finish.

The coffee

• Tasting notes: strawberry, chocolate, floral, citrus
• Variety: Bourbon, Catuai
• Process: Washed
• Grade: SHB EP
• Region: La Antigua, Los Volcanes, Guatemala
• Altitude: 1,400–1,800m

The region

The Antigua Valley is one of Guatemala’s most famous coffee-growing regions. It sits in the central highlands, surrounded by three volcanoes, Agua, Fuego and Acatenango, which give the area its name: Los Volcanes.

The town of La Antigua Guatemala was the country’s capital for more than 233 years, until an earthquake in 1773. Its restored centre is now a UNESCO World Heritage Site.

A good climate and fertile volcanic soil let Bourbon and Catuai thrive here. Among Guatemalan coffees, Antigua Los Volcanes stands out for quality, with a complex profile that shows different sides depending on the roast. We roast it to bring out the strawberry sweetness while keeping the citrus bright.

Hand-roasted in small batches in Hampshire. Join the OHCO Coffee Club to save 15% on every bag, with the freedom to pause, skip or cancel anytime.

• Espresso: about 18g in, 36–40g out in 25–30 seconds
• V60 / filter: 15g coffee to 250ml water just off the boil
• Cafetière: 30g coarse ground to 500ml water, steep for 4 minutes
• AeroPress: 15g to 200ml water, steep 1–2 minutes, then press
• Pick your grind under Grind above, or choose whole bean if you grind at home

• Whole beans taste best within 4–6 weeks of roasting
• Ground coffee loses its aroma faster, so use it within 1–2 weeks of opening
• Reseal the bag or use an airtight container, and keep it somewhere cool, dry and out of sunlight
• Skip the fridge: moisture and smells dull the flavour