Antigua Acate

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

uses a variety of different beans to make a unique flavour.

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.

What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Guatemala | Antigua Acate | Sarchimor / Caturra / Anacafe 14 Washed - When is peak flavour?

Plum, blackberry and nectarine over dried dates and a cocoa finish, with medium acidity and a smooth, full body. Cofi-Com cupped this arrival at 84.5 - a classic, sweet Antigua that sings in milk and holds up beautifully as espresso.

Acate is sourced from family-owned farms near the colonial city of Antigua, in the department of Sacatepéquez, between the Agua and Fuego volcanoes. It takes its name from the twin-peaked Acatenango volcano, which overlooks the patios of the La Esperanza mill where the coffee is fully washed and sun-dried before being prepared to SHB EP (Strictly Hard Bean, European Preparation) standard.

Rich volcanic soil, low humidity, plenty of sun and cool nights define Antigua. Fuego, one of Guatemala's three active volcanoes, regularly dusts the valley with mineral-rich ash, and volcanic pumice in the soil holds moisture to offset the lowest rainfall of Guatemala's eight coffee regions (1,200-1,500mm). Coffee is grown at 1,400-1,600 metres under especially dense shade that protects the trees from occasional frost on chilly nights between December and February - a microclimate that produces some of Guatemala's finest coffee.

This lot combines Caturra, Sarchimor and Anacafe 14. Caturra, a natural dwarf mutation of Bourbon, is the backbone of Central American specialty coffee - sweet, bright and well structured.

Sarchimor and Anacafe 14 are rust-resistant hybrids that have helped Guatemalan smallholders keep farming quality coffee since the leaf-rust crisis of 2012. Anacafe 14 in particular was selected in Guatemala for its vigour and cup quality. Together they give this lot its rounded stone-fruit sweetness and cocoa-rich body.