GUATEMALA ANTIGUA LA JOYA Organic, sustainable farm and association
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About the coffee:
Cupping notes: Clean, balanced, notes of orange, caramel, and peach at medium roast
Cultivation: Grown at high elevations in the Antigua region, in Sacatepéquez, nestled between three large volcanoes in southern Guatemala
Altitude: 5,000-6,200 feet
Tree type: Bourbon, Caturra
Preparation: Fully washed, sun-dried on patios
About the people who grow it: Antigua, the oldest and best known coffee growing region in Guatemala, has played an important role in the development of coffee ever since the Jesuit missionaries introduced coffee to the country in 1760. The Antigua valley is called Panchoy, a name from the indigenious Cachiquel tribe meaning large lagoon. This name has been used for the valley since the founding of Antigua hundreds of years ago. The valley is surrounded by three impressive volcanoes, “Agua”, “Fuego” and “Acatenango”, creating beautiful vistas in every direction. The soils in the valley are composed of volcanic ash; dark in color and well drained. They contain an unusual concentration of minerals which creates unique fertile growing conditions that contribute to this region’s highly regarded coffee production.
La Joya is a beautiful farm in that region, owned by producer Pedro Echeverria. The farm is on the slopes of the Acatenango volcano, facing the city of Antigua. This farm became a coffee plantation in the early 1970s. This coffee is unique due to the combination of sunlight, rainfall, and soil. It is milled at Finca Capetillo, owned by the same family, and part of APCA, or “Genuine Antigua Coffee Producers Association.”
Printable flyers: Roasting this coffee to give or sell to others? Click here to download and print color flyers to tell this story of the coffee's origin, and help them feel good about the great coffee they are drinking.