ANTONIO DOMINGO COTA

ORIGIN : Cuchumatanes Mountains, Jacaltenango, Guatemala FARMER : Antonio Domingo Cota ALTITUDE : 1700-1750 m VARIETAL : Caturra PROCESSING : Washed, Patio Dried ROAST : Medium TASTING NOTES : Pear, Pecan, Honeycomb, Milk Chocolate, Lime Zest

Antonio Domingo Cota has been a coffee farmer his whole life. At nearly eighty-years-old, the mastery of his craft can be tasted in every cup. He plants a diverse array of trees and shrubs (i.e. avocado, apricot, passion fruit, etc) that provide adequate shade for the coffee and homes for birds, prevent erosion with their roots. He also grows beautiful flowers that he brings home daily for his wife, Eusebia Diaz. This lush ecosystem is pollinated by his bees, whose hives he cares for as part of his farm. His legacy of organic farming with indigenous practices is carried on through his son, Edwin Cota Diaz, who we also partner with.

Antonio is a member farmer who works with Asociacion Civil Guaya’b. Guaya’b comes from the indigenous Mayan language Popti’ and means ‘mutual support’. The Maya-Poptí indigenous farmers behind this coffee are known for their ancestral agricultural practices that promote a healthy ecosystem.Over the last few years, quality standards have only gotten better, as the team at Guaya’b works to cup every lot that comes into their processing facility, giving it a score and collaborating with farmers to improve the caliber of coffee they produce. Agronomists at Guaya’b likewise continue to support producers by making plans to acquire new trees to reforest on their farms, and educating them on how to make their own nurseries. The board of directors works to strategically allocate funds and strengthen the social standing of all its members.

We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.

Sourced from the rugged Cuchumatanes Mountains of Jacaltenango, this lot from producer Antonio Domingo Cota showcases the distinct character of high-elevation Guatemalan coffee. Grown at 1700–1750 masl, the harvest features the Caturra varietal, a plant widely recognized for its reliable quality and balanced profile. By utilizing a washed process, the producer emphasizes clarity and acidity, allowing the inherent sweetness of the bean to shine through.

Roasted by Bard Coffee, this selection presents a nuanced cup profile defined by notes of pear, pecan, honeycomb, milk chocolate, and lime zest. While washed coffees are often celebrated for their clean, bright profiles, the specific interplay of these flavors can be further explored using a flavor wheel to identify the subtle transitions between the citrus-forward zest and the deeper, nutty undertones. This coffee serves as a refined example of the meticulous cultivation practices found within the Cuchumatanes region.