Antigua Anaerobic

Guatemala · Volcán Coffee

LightAnaerobic$28.00

An experimental anaerobic ferment — boozy red-wine notes, cherry, and warm spice. Bold and unconventional.

Why this coffee works

Anaerobic lots are built for adventurous drinkers who want a more aromatic, wine-like cup.

Flavor notes

red winecherrycinnamonfunky

Variety: Caturra and Bourbon
Producer: Antigua experimental lots
Process: Anaerobic
Roast: Light
Altitude: 1600 m · Volcanic highland
Harvest: December to April

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Acidity

Cherry wine

Body

Lush

Sweetness

Spiced sugar

Finish

Cinnamon and cacao

Brew guide

Start with AeroPress

Rest 12-30 days off roast

Ratio: 1:14
Grind: Medium
Temp: 90 C
Time: 1:45

Lower heat keeps the fermentation character expressive but controlled.

Buying note

Pairing and lot context

Lot: Anaerobic fermentation lot
Pair with: Cinnamon roll or cacao nib cookie
Best window: 12-30 days off roast

Preparation methods

Choose the equipment by the cup you want

AeroPress

Juicy naturals, compact recipes and quick calibration.

Ratio: 1:14 to 1:16
Grind: Medium
Time: 1:45-2:30
Water: 90-93 C

Equipment

AeroPress, paper or metal filter, stirrer, scale

1Add coffee and water, then stir just enough to wet all grounds.
2Steep briefly; shorter times keep fruit notes lively.
3Press with steady pressure and stop before the hiss if you want a softer cup.
4Dilute slightly if the cup feels too concentrated.

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio: 1:16 to 1:17
Grind: Medium-fine to medium
Time: 2:45-4:00
Water: 92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

1Rinse the paper filter and preheat the brewer.
2Bloom the coffee with twice its weight in water for 30-45 seconds.
3Pour in slow pulses, keeping the bed level and avoiding dry edges.
4Let the drawdown finish, then swirl the server before tasting.

Origin

Guatemala shapes this coffee

Mesoamerican volcanic range

Huehuetenango and Antigua · 15.78, -90.23

Terrain

Volcanic highlands with cool nights and strong regional identity.

Seed context

Bourbon, Caturra and related varieties often develop dense sweetness at altitude.

Cup expectation

Expect cocoa, orange, almond, cherry or warm spice depending on process.

Brew context

Flat-bottom brewers highlight the cocoa base; AeroPress can tame experimental fermentations.