Roast 11 - cafemasy - Guatamala Antiguia & Ethiopia Limu

 Some roasting for a Guatamala Antiguia bean.

I'm using the Cafe Masy sample roaster

This is a air roaster

I'm slowly getting to know this roaster.

The temps displayed are not the internal bean temp

but still useful 

Guatemala Antigua coffee is a world-renowned, high-altitude Arabica (Bourbon, Caturra, Catuai) grown in mineral-rich volcanic soil between three volcanoes. 

It is characterized by a full body, velvety texture, and distinct flavor notes of chocolate, caramel, spices, and citrus.

Often classified as Strictly Hard Bean (SHB), this premium, shade-grown coffee is ideal for medium to dark roasts, making it excellent for espresso and pour-over.

Altitude: 4,600 – 5,600+ feet (1,400 - 1,700+ meters), classifying it as Strictly Hard Bean (SHB).

flavor Profile: Complex and rich, featuring chocolate, spices, caramel, and a refined citrus or floral acidity.

Growing Conditions: Volcanic soil, high altitude, and a distinct, dry climate, which helps produce consistent, high-quality cherries.

Roast Profile: Best suited for medium to dark roasts, which highlight its chocolate and smokey, spicy notes.

- Guatemala

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Roast 11a - Guatemala Antigua coffee

I roasted in 3 stages

1. 197C for 3.5 mins

2. 202C for 6.5 mins

3. 227C for 2 min

The total roast time (drop) = 12 min

Preheat @195C for 2 mins

Start: 100g

end : 87.1g 

water loss = 12.9g.  thus medium roast

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Roast 11b - Guatemala Antigua coffee

I roasted in 4 stages

1. 197C for 3.5 mins

2. 202C for 4 mins

3. 210C for 1.5 mins

4. 227C for 1.5 min

The total roast time (drop) = 10.30 min

Preheat @195C for 2 mins

Start: 100g

end : 89.5g 

water loss = 10.5 %  thus light-medium roast

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Ethiopia Limu is a premium, high-grown washed Arabica coffee from southwestern Ethiopia, widely regarded for its balanced, winey, and fruity profile. It features bright, citrusy acidity, floral overtones, and a smooth, full body. Often featuring notes of berry or chocolate, Limu coffee is highly consistent, making it excellent for single-origin espresso or pour-over. 

Key Characteristics of Limu Coffee

Flavor Profile: Typically presents a complex mix of fruit (berry, apricot), spice, and floral notes with a pleasant, sweet acidity.

Processing: Primarily wet-processed (washed), which results in a cleaner, brighter cup compared to natural-processed Ethiopian coffees.

Growing Region: Grown in the Western/Southern part of Ethiopia at high altitudes (1,500–1,800+ meters above sea level).

Body & Roast: Known for a balanced, full body that stands up well to medium or light roasting.

Limu is often compared to neighboring Yirgacheffe and Sidamo coffees but is distinguished by a slightly fuller, more robust body

Antigua (city) , Guatemala

 Antigua Guatemala is a stunning, historic city in Guatemala's highlands, famous for its well-preserved Spanish Baroque colonial architecture, cobblestone streets, and dramatic backdrop of three volcanoes, including the active Volcán de Fuego. 

Antigua was the capital of Central America for over 200 years

The pic below is of the Cathedral de San Jose. consecrated in 1547.

 The current facade was constructed after the earthquake of 1773.

Once the capital of the Captaincy-General of Guatemala, it's a UNESCO World Heritage site known for its charming grid layout, vibrant culture, excellent coffee, ruins of earthquake-damaged churches, and as a base for volcano hiking. 

Key Highlights:

Colonial Charm: Wander cobblestone streets, admire pastel buildings, and visit iconic spots like the Santa Catalina Arch, Central Park, La Merced Church, and the ruins of San Francisco Church.

History & Culture: Explore numerous museums, convents, and historic buildings that tell the story of Spanish colonial power and subsequent earthquakes.

Palacio de los Capitanes Generales.

constructed in 1558.

It serves as the headquarters of the Guatemala Institute of Tourism, the Antigua Tourism Association, National Police 

Coffee & Cuisine: Tour nearby coffee fincas (farms) or enjoy world-class coffee in the city's many cafes, alongside delicious local Guatemalan food.

Relax in the bustling Parque Central.

Volcano Views: The city offers incredible views of volcanoes like Agua, Acatenango, and Fuego, with hiking options for all levels, including overnight treks to see Fuego's eruptions.

UNESCO Site: Recognized for its outstanding universal value, preserving its colonial urban layout and architectural heritage. 

The church and Convent of the society of Jesus.

The original Jesuit monastery was built in 1626.

What to Expect:

Vibrant Atmosphere: A lively mix of tourists, students (Spanish schools are popular), locals, and tuk-tuks.

Cooler Climate: Cooler temperatures due to its high elevation (around 1,500m).

Must-Do Activities:

Visit the Santa Catalina Arch for iconic photos.

17th century. The clock tower was added in the 1830s

Located 5th Ave North

Antigua is very affordable for travel: Generally inexpensive for food and lodging, though it's considered pricier than other parts of Guatemala.

Generally safe in tourist areas, but always use common sense. 

Hike the Acatenango volcano for volcano views.

Explore the ruins of former convents like La Recolección.

Take a coffee or chocolate tour. 

View from my hotel

Guatemala coffee growing regions

Guatemala is known for its high-quality Arabica coffee, which is often grown in rich, volcanic soil at high altitudes. This nation has been growing coffee since the 1700s, when Jesuit priests first planted it trees in monastery gardens

This results in a bright, acidic coffee with complex flavors that can include chocolate, nutty, fruity, and floral notes.

The country's diverse regions, like Antigua and Huehuetenango, contribute to unique regional flavor profiles. There are many micro-climates in each growing region that create unique qualities in the coffee grown.

Officially, there are 8 coffee growing regions:

1. Acatenango

2. Antigua

3. Atitlan

4. Coban

5. Fraijanes

6. Huehuetenango

7. Nuevo Oriente

8. San Marcos

The main harvest is mostly done between November to April

Common Varietals: Catuai, Bourbon, Pacamara, Caturra, Typica, Catimor

Common Processing Methods: Washed

More info about the regions:

Antigua Valley: Known for its volcanic soil & a valley with three surrounding volcanoes (the Agua, Acatenango and Fuego).

The valley is one of Guatemala’s oldest coffee growing regions. 

The city of Antigua was founded by the Conquistadores in 1543.

Antigua (city) , Guatemala

The microclimate is quite dry. The nights are cool and there is lots of sun. The valley is gently sloping in comparison to most of the other more rugged coffee growing regions of Guatemala.

Most of the coffee trees are grown on the valley floor (1500 MASL) though some are grown on the volcano slopes (up to 1,700 MASL). 

 

Acatenango Valley: Characterized by volcanic soil from the Acatenango volcano, it is known for coffees with smoky notes.

Atitlán: Located around Lake Atitlán, the soil is rich in organic matter, and the coffee has a full-bodied flavor with floral and nutty notes.

Cobán: This humid, rainforest region produces smooth coffees with hints of cocoa and citrus.

Fraijanes Plateau: Situated at high altitudes with volcanic terrain, this region has variable weather and produces coffees with deep chocolate notes.

Huehuetenango: This high-altitude region is known for its dry climate and produces coffees with bright acidity and fruity, wine-like notes.

Nuevo Oriente:  (NEW ORIENT) Known for full-bodied coffees with a deep chocolate essence.

San Marcos: The highest and one of the hottest coffee regions, it is known for its floral, tropical, and exotic flavor profiles. 

Guatemala's high altitude and volcanic soil makes this coffee special.

Coffee is grown at elevations of 1,200 to 1,800 meters, which, combined with the volcanic soil, creates beans with bright acidity and rich flavor.

Many coffee plants are shade-grown, which protects them from the sun, allows for slower ripening, and results in more concentrated sugars and flavors.

Ripe coffee cherries are mostly hand-picked to ensure only the best quality is harvested.

The washed (or wet) process is the most common method, where the pulp is removed by soaking the cherries in water, followed by fermentation and thorough washing. This method is key to the bright and clean flavor profile Guatemalan coffee is known for.

Some producers use the honey process, which adds a layer of sweetness and notes of caramel and tropical fruit to the flavor. 

The country primarily grows Arabica coffee, such as Bourbon, Typica, Caturra, and Geisha varieties.

Guatemala was the first country to establish a denomination of origin system for its eight coffee-growing regions, highlighting its commitment to regional distinction.

Many coffee farms focus on sustainable and environmentally friendly practices, with some earning certifications like Organic or Fair Trade. 

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