Guatemala | Antigua Acate | Sarchimor / Caturra / Anacafe 14 Washed
Upcoming Roast / 200g
$13.00 AUD
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Guatemala | Antigua Acate | Sarchimor / Caturra / Anacafe 14 Washed
$13.00 AUD
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80 Somersby Falls RD, Somersby NSWPickup unavailable today. Ready after next roast date.
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| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $13.00 AUD | |
| Buy 2+ | $12.35 AUD | 5% off |
| Buy 4+ | $11.96 AUD | 8% off |
| Buy 8+ | $10.40 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
Mixed Variety
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uses a variety of different beans to make a unique flavour.
Processing Method:
Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer:
Smallholder farmers
Farm:
Antigua Acate
Region / Area:
Sacatepéquez, Antigua
Altitude:
1400–1600 MASL
Harvest Period:
November – April 2026
Sourcing Partner:
Coficom
Roast Details
Roast Style:
Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine:
Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Blackberry, dried dates, nectarine, plum, stone fruit
Cupping Score:
84.5
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
Yes
?
Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Guatemala | Antigua Acate | Sarchimor / Caturra / Anacafe 14 Washed - When is peak flavour?
Medium Roast - Roasted on Roest P3000
Tasting Profile
Plum, blackberry and nectarine over dried dates and a cocoa finish, with medium acidity and a smooth, full body. Cofi-Com cupped this arrival at 84.5 - a classic, sweet Antigua that sings in milk and holds up beautifully as espresso.
Antigua Acate
Acate is sourced from family-owned farms near the colonial city of Antigua, in the department of Sacatepéquez, between the Agua and Fuego volcanoes. It takes its name from the twin-peaked Acatenango volcano, which overlooks the patios of the La Esperanza mill where the coffee is fully washed and sun-dried before being prepared to SHB EP (Strictly Hard Bean, European Preparation) standard.
Region
Rich volcanic soil, low humidity, plenty of sun and cool nights define Antigua. Fuego, one of Guatemala's three active volcanoes, regularly dusts the valley with mineral-rich ash, and volcanic pumice in the soil holds moisture to offset the lowest rainfall of Guatemala's eight coffee regions (1,200-1,500mm). Coffee is grown at 1,400-1,600 metres under especially dense shade that protects the trees from occasional frost on chilly nights between December and February - a microclimate that produces some of Guatemala's finest coffee.
About the Varieties
This lot combines Caturra, Sarchimor and Anacafe 14. Caturra, a natural dwarf mutation of Bourbon, is the backbone of Central American specialty coffee - sweet, bright and well structured.
Sarchimor and Anacafe 14 are rust-resistant hybrids that have helped Guatemalan smallholders keep farming quality coffee since the leaf-rust crisis of 2012. Anacafe 14 in particular was selected in Guatemala for its vigour and cup quality. Together they give this lot its rounded stone-fruit sweetness and cocoa-rich body.
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