I’ve oft heard that Antigua Guatemala best compares to beans from Jamaica. So I bought a bag at Starbucks and compared.
Bean inspection: Mid-sized and fairly consistent. Not surprisingly, Starbucks over-roasted the beans. Its more medium-dark than medium as described. This meant that the lemons and fruitiness would likely have given way to a stronger chocolate taste profile.
Method: Coffee press
Taste profile: Spicy on top, deep spike of chocolate in middle, and smooth on back end.
Tips: Lovely and chocolately with heavier body brewing methods such as coffee press over paper filters.
Comparison to JBM: More spicy but less balance. JBM chocolate tends to emerge more gradually and often times balanced with vanilla tones.
JBM costs four times as much per pound compared to Antiguan. So it is a great coffee for the price. Of course JBM remains quality that’s rarely matched.
Personally I would mix JBM and Antiguan together to get a quality affordable cup.