From source to sip
The story behind your next cup.
Three volcanoes ring the Antigua valley in Guatemala's central highlands. On the slopes of one of them, Agua, sits the planting area that gives this coffee its name. Hunapu, drawn from the indigenous Kakchikel, points to the flowering mountain itself.
Antigua is the most recognized growing region in a country that ranks among the world's top arabica origins. The valley owes its reputation to a rare combination: deep volcanic soil laid down by Agua, Fuego, and Acatenango, plus a patchwork of microclimates that shift across short distances. A microclimate is a pocket of distinct atmospheric conditions, rain, wind, and temperature, that can cover a few square feet or several square miles. That variation gives Antigua coffees their layered character.
Read the full story
The Coffee Story
The SourceThe Antigua Valley
Antigua is the most recognized growing region in a country that ranks among the world's top arabica origins. The valley owes its reputation to a rare combination: deep volcanic soil laid down by Agua, Fuego, and Acatenango, plus a patchwork of microclimates that shift across short distances. A microclimate is a pocket of distinct atmospheric conditions, rain, wind, and temperature, that can cover a few square feet or several square miles. That variation gives Antigua coffees their layered character.
The Hunapu lot is built from small plots scattered across the slopes of Agua Volcano, where coffee from roughly 500 smallholder producers is collected and combined. The cherry travels to the Bella Vista wet and dry mill at the volcano's base for sorting and processing. Planting these high-altitude fields between 1,500 and 1,700 meters slows cherry maturation, concentrating sugars and building the sweetness this coffee is known for.
The CraftWashed and Roasted to City+
Hunapu follows the traditional washed method. After harvest, ripe cherries are depulped, then the coffee soaks while fermentation loosens the remaining mucilage. A thorough wash strips that layer away before the seeds dry down to stable parchment. Washing rewards clean, well-sorted fruit and produces a cup with clear acidity and defined flavors, the opposite of the heavier, fruitier results you get from natural processing .
We roast Hunapu to City+, a medium-light level that keeps the bean's volcanic-soil sweetness and chocolate depth in balance. The roast stops short of pushing the sugars toward bitterness, so the toffee and cocoa notes stay rounded while the red plum acidity reads bright and clean.
The CupChocolate, Stone Fruit, and a Toffee Finish
The first sip leads with dark chocolate and a coating of honey sweetness. As the cup opens, red plum acidity lifts through the middle, keeping the weight from feeling flat. The finish settles into toffee, long and smooth, with the rounded structure that volcanic-soil Antigua coffees deliver.
