What Makes Coffee from Antigua Guatemala So Incredible

Volcanic soil, the perfect amount rain and sunshine and shadow, temperate weather, 5,000 to 6,500 feet altitude above sea level and to start with the best possible coffee berries. That’s all, give or take.

Any other suggestions or things that I might have overlooked?

5 Responses to "What Makes Coffee from Antigua Guatemala So Incredible"

NYChapin says:
July 23, 2012 at 6:44 am
yes, the strenght and care of the working hands of all the “trabajadores.’
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1. Rudy says:
  July 23, 2012 at 12:24 pm
  Hi NYChapin, what can I say, when you are right, you are right.
  Reply
Eric says:
July 23, 2012 at 3:27 pm
Solo falta una palabra mas … ‘Fernando’, de ‘Fernando’s Caffe’, ja-ja-ja !
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1. Rudy says:
  July 23, 2012 at 3:52 pm
  Okay Eric, you need updating since a couple of years ago. Now the name is Christian and the coffee shop is Tretto, a fine Guatemalan barista who is passionate about each cup of coffee he prepares and serves the best coffee from the most exclusive fincas in Guatemala, mostly export only coffee quality.
  Reply
  1. Eric says:
    July 27, 2012 at 4:38 am
    I saw your previous post about Tretto. Unfortunately, I barely had time to sleep in La Antigua on this past visit … although I found time for some ‘Ron y ciruela’ ice cream with cinnamon at Dona Gavi’s. My next nirvana-like experience with coffee will have to wait until next time !
    Reply

What Makes Coffee from Antigua Guatemala So Incredible

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