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Antigua Dust
  • Antigua Dust
  • Antigua Dust
  • Antigua Dust
  • Antigua Dust
Antigua Dust

Antigua Dust

Guatemala

Blackberry, Chocolate, Sweet Body

Field Notes

Antigua Dust is grown in Guatemala’s renowned Antigua region, where volcanic valleys and fertile soil create exceptional coffee. Surrounded by the Agua, Fuego, and Acatenango volcanoes, these high-grown Arabica beans develop a rich, chocolatey sweetness with a smooth body and subtle blackberry aroma. Balanced and versatile, it’s a comforting cup for both espresso and milk-based brews.
Tasting Notes

Blackberry, Chocolate, Sweet Body
Cup Profile

Roast: Medium-light
Body: 4/5
Sweetness: 3/5
Acidity: 3/5
Origin Trail

Country: Guatemala
Region: Antigua
Elevation: 1650 masl
Process: Washed
Varietal: Caturra, Bourbon and Typica
Grind Option
Size
£14.00 GBP
£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

£14.00 GBP
£12.60 GBP

Auto-renews, skip or cancel anytime.

£45.00 GBP
£40.50 GBP

Auto-renews, skip or cancel anytime.

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Antigua Dust, Guatemala

The Origin Story

The Producer

Antigua Dust originates from family run estates in Guatemala’s celebrated Antigua region. These growers have cultivated coffee for generations, maintaining practices that balance tradition and innovation.
The Land

Surrounded by three volcanoes — Agua, Fuego, and Acatenango — Antigua’s fertile valleys sit around 1,600 meters. Cool nights and mineral rich soils define the character of its high grown coffees.
The Craft

Producers focus on washed processing to highlight clarity and body. Regional cooperatives help manage quality and export, ensuring Antigua’s reputation as one of Central America’s most consistent coffee origins.

Brew Recipes

Antigua Dust precision cups:

Espresso

18g in • 36g out • fine grind • 26–30 s extraction for rich chocolate-berry shot
Aeropress

16g coffee • 200g water • medium-fine grind • 30 s bloom then stir • press at 1:30–2:00 for fruity sweetness and smooth body
Moka Pot

16g coffee • 110g water • medium-fine grind • remove at first gurgle for chocolate-rich sweetness
French Press

30g coffee • 480g water • coarse grind • 4 min steep • break crust and plunge gently for clean, rich body
V60

20g coffee • 320g water • medium grind • 45 s bloom • total brew ~2:45 for blackberry-chocolate balance
Cowboy Coffee
  • No gear? No problem!
  • Put two big spoonfuls of coffee grinds into a pan or jug of hot boiled water.
  • Stir and let it sit for 3–4 minutes.
  • Pour into your mug, leaving the sunken grounds behind.
  • Easy, bold coffee wherever you are.

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