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    Guatemala Antigua Santo Domingo SHB

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      Purchase Guatemala Antigua Santo Domingo SHB

      Guatemala Antigua Santo Domingo SHB


      In Stock


      .74 g/ml
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      About Guatemala Antigua Santo Domingo SHB

      First arrival was in May 2023, in grainpro but shipments have arrived here throughout the season. We have offered this coffee for several years and have had very positive customer feedback.

      Guatemala Santo Domingo coffee is made up of 15-20 small to medium sized producers in the Acatenango region, around the Acatenango and Agua volcanoes. All of these producers' farms are within a 25 mile range of Antigua and altogether they produce between 4 and 5 containers of green coffee per season. The farms are traditionally managed, with lots of shade.

      The primary varieties of Arabica are Bourbon and Caturra. The cherry is collected by the miller/exporter and transported to their wet mill about 15-20 miles away in the town of Concepcion. There the wet process, pulping, fermentation, washing and drying is strictly supervised. All the coffee is dried on patios (dryers are there in case of bad weather and they are operated at very low temperatures). The dry mill, where the milling, cleaning, sorting and bagging for export takes place at the same location as the wetmill benficio. The same exporter has been buying coffee from this group of producers for over 25 years assuring consistency from crop to crop.

      • Producer: Santo Domingo, collective of 15-20 small farms
      • Region: Guatemala Antigua
      • Micro-region: Acatenango
      • Grade: Strictly Hard Bean (SHB)
      • Altitude: 1400+ meters
      • Processing: Traditional fully washed
      • Drying: Full sun as conditions permit
      • Varietals: Bourbon, Caturra
      • Other features: Shade grown

      Cup Characteristics: Typically bright, zesty acidity but also offers a very smoothly textured bittersweet chocolate mouthfeel.

      Roasting Notes: Strictly Hard Bean (SHB), high grown coffees are durable and can be roasted to light or dark. Lighter roasts will be characterized by pronounce acidity and delicate wine notes. The acidity is sufficient to withstand darker roasting, meaning the coffee, when dark, will not be flat tasting and will remain vibrant as a stand-alone or blend component.