San Agustin Capsules
Espresso: Dusted cocoa, roasted almonds and plum flavours with dense creamy mouthfeel and lingering grape like finish.
Lungo: Molasses, dark chocolate and roasted almond flavours in harmony with a medium intensity silky smooth mouthfeel.
Farm owner: Ricardo Zeleya
Region: Antigua City, Sacatepéquez
Cultivar: Caturra, Villa Sarchi, Bourbon
Process: Fully Washed
Altitude: 1600m-1820m asl
The city of Antigua in Guatemala is one of the most stunning coffee growing regions in world to visit, and the coffee has built an enviable reputation for excellent quality over many many years. The city itself is steeped in the history of the old Central American colonial capital and still retains a unique mix of Spanish and Mayan culture. If you look up from the criss-cross of cobbled streets Antigua’s unique geography that defines the coffee from the micro-region is inescapable.
Three vast volcanoes, Fuego, Agua, and Acetenango form a ring around the region and their shelter provides a cool and dry micro-climate perfect for coffee growing. The edge of the city merges seamlessly with the surrounding coffee farms which rise up onto the lower slopes of the volcanoes to heights of around 1900m above sea level. San Agustin sits on one of these steep volcanic slopes to the east of Antigua and has an unusually cool micro-climate for Antigua because it sits mostly north facing.
This means with a little less sun the coffee ripens a little slower and sugars develop over a little more time. This certainly seems to benefit the coffee and the farm has already collected three Cup of Excellence awards in the last decade since the highly regarded farmer Ricardo Zeyela took over the once abandoned farm. When roasted a little fuller, Antigua coffees are renowned for their rich chocolate aromatics and creamy, dense mouthfeel.
We’ve taken this approach with San Augustin and a rich dusted cocoa note runs through the flavour profile from beginning to end. Look for front end aromas of butterscotch and amaretto, leading through to a plum and stewed raspberry finish. The supporting lemon and grape like acidity adds structure but has been muted with the roast, and the mouth feel is big, dense and creamy.
Our capsules are certified as OK Compostable for local authority composting.
This means if you have food waste recycling from your local authority the capsules including lids and coffee can be put straight in here when you empty your Nespresso® machine. After around 90 days the capsules will be fully composted. At the minute these capsules don’t break down in home composting. The rest of the packaging is fully recyclable as well. The box the capsules come in uses water-based inks and can be recycled with any cardboard and paper system. The two bags with capsules in are fully compostable too so these can be added to your food waste recycling as well. These bags are flushed with nitrogen when the capsules are packed to get rid of oxygen and increase the shelf life.
How to brew
If you have your Nespresso® machine set up with the factory settings Artisan Roast’s capsules will still deliver a great brew. We use a little more coffee than usual in our capsules which helps deliver a fuller, more consistent coffee extraction when you brew at home.
To get the very best out of the coffee we do recommend altering the volume of water the machine puts out for each drink. The standard settings are 40ml for espresso and 110ml for lungo and we find our capsules deliver more flavour intensity when brewed shorter to 25ml espresso and 80ml lungo. Each machine has a slightly different set up for doing this so please refer to your manual as to the right process.
One quick brew tip is to bring your machine up to temperature with a full reservoir, then without a capsule loaded, brew for about ten seconds into an empty cup. Throw this water away and you’ll also have a perfectly heated Nespresso® machine ready for brewing delicious coffee.