IGNTE
Deep cocoa, brown sugar, heavy body, low acid. Smooth enough to drink black at hour fourteen.
From three volcanoes to hour eighteen.
- Origin
- Guatemala · Antigua
- Process
- Fully washed · Sun-dried
- Farms
- Small family farms in Sacatepéquez, between Volcán de Agua, Fuego and Acatenango
- Altitude
- Antigua Valley · 1,500–1,700 m · 4,900–5,600 ft
- Grade
- Single origin · washed
Some coffees are smooth. IGNTE is the moment before everything changes.
Grown between three volcanoes — Agua, Fuego and Acatenango — on soil made of ash and mineral. Picked by small family farms in Sacatepéquez, fully washed, sun-dried, and roasted in small batches.
Roasted dark on purpose. This is your darkest roast, the one that fills the room when you open the bag. Deep cocoa, brown sugar, low acid, heavy body. Smooth enough to drink black at hour fourteen. Still working at hour eighteen.
The match is lit.
Dark
Roasted into second crack and held there on purpose. The volcanic-soil sweetness turns to brown sugar and deep cocoa, the acidity is gone, the body gets heavy. Dropped before the bean turns oily, so it stays smooth instead of ashy. Rested 2–3 days, then bagged with the roast date on the back.
Cocoa, brown sugar
Deep Cocoa · Brown Sugar · Heavy body · Low acid. Our own 1–5 scale from cupping each roast.
Dial it in
How to brew IGNTE
Ratios are coffee to water by weight. Fresh grind, filtered water, and the roast date on the back of the bag tell you the rest.