Guatemala Antigua Hunapu - Green

Region: Antigua
Varietal: Caturra
Farm: Santa Clara
Producer: Luis Pedro Zelaya 
Process: Washed
Altitude: 1500-1800M
Grade: SHB
Certification: Direct Trade
Cupping Notes:Blood Orange, Brown Sugar, Chocolate Cream,  Roasted Hazelnut
Recommended Roast:City+ to Full City+
Good For: Very versatile coffee! Works well with different brew methods, depending on roast level.

Description:Santa Clara is located in the southern slopes of the beautiful Antigua Valley, between 5,100 and 6,000 feet, and is privileged to have one of the finest volcanic soils to produce specialty coffee. The preservation of its natural condition is a priority for the owners. The farm is also under a very strict control of shade, allowing the coffee trees to receive the exact amount of sunshine required to produce this fine, exquisite and aromatic coffee. The hand picked fruit is processed and washed in a traditional wet mill with crystal clear water. Then patiently sun dried for days in patios, giving each bean a distinctive blue-green color. This sun dried coffee has the highest standards of quality in Antigua. Every step in the drying process at the mill is monitored constantly to maintain the quality.

Customer Reviews

Based on 9 reviews
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L
L.S.

Tasty!

B
B.
10 years after!

It was the summer of 2011 and I had roasted my first batch bought from Bodhi Leaf; fresh and an explosion of flavors is what I remember and am expecting same this time around from the Hunapu Small Farmer’s Coop.

T
T.C.
5 Stars is not enough

Love Bodhi Leaf Coffee Traders. Honest brokers. Rghteous players

P
P.
Guatemala Antigua

This coffee proves why Guatemalan is among my favorites. I roasted it City+ The splendid bouquet opens with cacao, lightly roasted almonds, flora, lavender and stone fruit. The taste is luxurious with a velvety texture. It delivers what the nose promised plus oolong tea, fresh herbs and spices and a solid Meyer lemon acidity. The finish is long and pure.

O
O.
Good enough!

Hard to get homogeneity with roasting for espresso. Some beans are dark. Others are underdone. But I am an amateur roaster using a very basic (cheap) roasting machine. The coffee isn’t as aromatic as some other Guatemalan varieties from the same region, but the espresso comes out pretty good still.


farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.




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