| Elevation / style | 1,500–2,000 m |
|---|---|
| Cultivar | Bourbon, Caturra and others |
| Common processing | Mostly washed |
| Flavor tendencies | Cocoa, baking spice, orange, structured body |
| Suggested brewer | French press or pour-over |
| Starting ratio | 1:15.5 |
| Water temperature | 92–94°C |
| Grind | Medium |
Understanding the profile
The regional identity is broad, and the best way to understand a specific lot is to look at farm, variety and processing information. Coffees from Antigua can work across filter and espresso because their sweetness and body often remain clear at several roast levels.
Flavor descriptions are sensory shorthand, not added ingredients. A note such as “bergamot” or “cocoa” means the coffee can remind tasters of those aromas or flavors under particular roasting and brewing conditions.
How to brew it
Use a balanced recipe rather than forcing maximum extraction. If cocoa sweetness feels muted, try a slightly finer grind. If spice and roast notes dominate with a drying finish, go coarser or reduce water temperature for medium-dark roasts.
For the first test, use filtered water, a consistent scale and the starting values above. Record the result. On the second brew, change only one variable: grind size is usually the easiest and most informative adjustment.
What to look for when buying
Prefer bags that disclose roast date, producer or cooperative, processing method and lot information. These details help you connect what you taste to how the coffee was produced. If a roaster publishes a brew recipe, use it as your first reference because it was likely developed for that specific roast profile.