Guatemala Antigua Finca Retana Yellow Bourbon

All of our coffees have their merits but this particular Antigua is a truly special lot. Tom, Derek, and I cupped it this morning and were blown away by the sweetness and fruited qualities in our sample roasts. The lightest test roast was amazingly lively but one notch higher the flavors were more balanced and seemed about perfect, this was a City to City+ roast level. We targeted this on the Probat and ended up going only to 425 degrees with the roasts finishing around the 16 minute mark. First crack came on at 401 and continued up until 411 degrees.  As Tom mentions in the review, the care taken in processing this coffee really shows in the way the bean holds its structure with a beautiful crease and very little swelling. We hope you will appreciate the emphasis on the origin flavor characteristics with nary a hint of roast flavor to cloud this fantastic Central American coffee. Can you tell how much we like it here?

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3 Responses to “Guatemala Antigua Finca Retana Yellow Bourbon”


  1. 1 miKe mcKoffee

    1st crack lasted a good 10 seconds, is that a typo? (or did it last longer but the other seconds were bad:-)

  2. 2 thompson owen

    Well, someone’s paying attention! You have an eagle eye Mike. I imagine Josh meant it lasted a span of 10 degrees, but since it is Sunday AM I can’t ask him. I am in on the test roasting and cupping of all the roastmaster batches, and usually Josh has me come out to check the first batch to see if target we agreed on it right. The I cup the results … but I leave it to him to write the comments and execute the roasts. Frankly, his consistency batch-to-batch is better than mine because I risk being distracted. He can focus more. Anyway, thanks for the note Mike. I think the main point is that a “current crop” Central getting on in age has to be a pretty damn good coffee to cup like this in April. New crop Retana YB is around 2 months away. The Japanese have secured a portion and I have the rest. -Tom

  3. 3 josh

    Yup, I meant 10 degrees. I may be a better typer than Tom but I’ve yet to master the finer points of roasting so I make goofy mistakes like saying degrees when I mean seconds, although I like the idea of “bad” seconds and “good” seconds.

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