Guatemala — Volcanic Complexity, Washed Clean From smallholder farms in Antigua, Guatemala, at 1,200–1,616M, Bourbon, Catuai, Caturra, and Typica varieties grow in volcanic loam and are fully washed and sun-dried. The result is a textbook specialty cup: dark chocolate, bright fruit, and butterscotch with a clean finish. Antigua’s microclimate — surrounded by three volcanoes — produces some of the most consistent and complex coffees in Central America. Flame-Tuned roasting lets the terroir speak.