From the volcanic region of Antigua comes a full-bodied and rich coffee known for its exceptional quality because of its special characteristics.
Cultivation altitude: 700-1700 m ASL.
Harvesting season: from August/September through April.
The slight acidity of this coffee gives off hints that vary from chocolatey to cocoa-flavoured, while it has a scent of orange blossoms.
Coffee with medium-sized beans, bourboned and very dense.
In the cup, it has a very fine aroma, an excellent body and high acidity, all nicely balanced with a slightly chocolaty aftertaste.
The flavour is pleasant, rich and spicy.