Guatemala Antigua Finca Veronica Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Guatemala Antigua Finca Veronica Natural
Berries, Apple, Grape Juice, Nuts, Brown Sugar
Antigua is one of the most famous coffee-growing regions in Guatemala, located in a fertile valley surrounded by three volcanoes — Agua, Fuego, and Acatenango. Among them, Fuego is an active volcano that regularly erupts, enriching the soil with abundant minerals that support the healthy growth of coffee plants. The region enjoys plentiful sunshine year-round and cool temperatures at night, conditions that allow coffee cherries to ripen slowly, developing rich, complex flavors. These unique environmental factors give Antigua coffee its refined, well-balanced character.
Antigua coffee is highly prized by coffee lovers around the world. Many local farms are deeply committed to coffee cultivation and research, further elevating the region’s reputation for producing exceptional coffee.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica Coffee Variety: Villa Sarchi
Villa Sarchi is a coffee variety originating from Costa Rica, named after the village of Villa Sarchi where it was first discovered in the 1920s. It's a natural genetic mutation of the Bourbon variety, well-suited for cultivation in high-altitude regions, particularly those with variable climates and significant temperature differences. The high altitude is conducive to producing flavorful coffee beans, making the adaptability of a coffee variety to such elevations a crucial factor. This variety is characterized by its relatively short plant stature and wind resistance, allowing for dense planting and increased yield per unit area. Furthermore, Villa Sarchi exhibits moderate adaptability to high-altitude conditions, enabling it to produce coffee beans with exceptional flavor in these environments.
In terms of flavor, Villa Sarchi is renowned for its delicate and soft acidity, rich fruity notes, and sweetness. Since 2007, this variety has gained prominence in Costa Rica's Cup of Excellence (COE) competition, securing second place in 2008 and consistently ranking among the top contenders, establishing itself as a frequent winner in these competitions.
Villa Sarchi has become a highly regarded variety in the specialty coffee world due to its outstanding flavor profile and adaptability.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the Natural Process (Sun-Dried), briefly described as follows:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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