Central American Coffee
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A wonderful coffee from the area surrounding the Spanish colonial town of Antigua outside of Guatemala City. It is a genuine Antigua (not an "Antigua-type"). This coffee has good acidity and body, and a real nutty and somewhat spicy finish. Coffee was introduced to Guatemala around 1750 but really improved production and quality after German immigrants began farming coffee around 1870. The Guatemalan Coffee Federation takes an active role in verifying Guatemalan coffee classifications and origins. The Antigua region became famous for its coffee as it rivaled the best coffees in the world when introduced to European coffee buyers in the early 20th Century. Antigua has three active volcanos, which help to nourish the top soil with volcanic dust over the years and still can erupt at any time.
The altitude is 3,000 to 5,000 feet. The coffee variety is bourbon, catarrh and is harvested August through April.