Oklahoma roots · Artisan roasted
Bold character, a smooth finish, and the care of a small-batch roaster—made right here in Caddo.
Featured roast
Grown by family-owned farms near Antigua, between the Agua and Fuego volcanoes, then small-batch roasted in Caddo, Oklahoma.
See why we roast only this coffee“Smooth, not bitter, and easy to enjoy plain.”
What tasters noticed
From Antigua to Caddo
For us, this one connects our small-batch roaster in Caddo, Oklahoma, with Antigua, Guatemala—a place where we have family and a place that means more to us than an origin printed on a bag.
It begins on high volcanic slopes, is carefully washed and prepared by Los Volcanes, then comes home to Caddo as green coffee for us to roast and share.
Single-origin by region: one carefully prepared lot from selected Antigua estates and small family producers.
Why we chose this coffee
Antigua is famous, but reputation alone is not why this coffee earned a place with us. We wanted something we would be proud to pour for family and friends: smooth, balanced, full of flavor, and easy to enjoy without cream or sugar. Burman's Los Volcanes lot gave us that foundation. We roast it to a true medium so its gentle floral character stays present, its chocolate sweetness remains soft, and the finish never turns harsh.
What our tasters told us
“Smooth, not bitter at all.”
“More floral than chocolaty.”
“A true medium roast.”
“Not acidic.”
“I can drink it plain.”
Coffee ripens high in the valley beneath Agua, Fuego, and Acatenango.
Selected estates and small producers hand-pick ripe coffee cherry.
The coffee is fermented, washed, density graded, dried, and cupped.
We roast the green coffee in small batches and share it close to home.
Two places, one cup
Our hope is simple: when you brew this coffee, you taste both the care taken in Antigua and the care we put into every batch here at home.
Guatemalan Antigua - Los Volcanes
A closer look at the valley, the family farms, and the washed process that shape this coffee before it ever reaches our roaster in Caddo.
A highland valley shaped by volcanoes
Antigua lies in the highlands of Sacatepéquez in southern Guatemala. The historic city sits at roughly 1,530 meters above sea level, surrounded by the volcanoes Agua, Fuego, and Acatenango. Farms climb the lower slopes, creating many small differences in elevation, sunlight, wind, shade, and moisture. That varied terrain is part of the reason two Antigua coffees can share a family resemblance while still tasting distinctly their own.
What the land contributes
Fuego periodically adds fresh mineral-rich ash. Porous volcanic pumice holds moisture near the roots—an important advantage in a region with relatively modest rainfall.
Strong daytime sun and cooler high-elevation nights support steady ripening and help form dense green coffee with concentrated flavor.
Grevillea and native chalum trees soften direct sun, conserve moisture, and add protection when the valley experiences occasional frost.
People and harvest
This Los Volcanes coffee is a regional lot built from selected family-owned estates and small producers. Harvest generally begins in late December and runs from January through April, sometimes into early May. Ripe red cherries are commonly selected by hand, including on steep volcanic slopes.
The Los Volcanes washed process
Cherry from around the valley is delivered to CAMEC's historic wet mill, managed by Los Volcanes Coffee. The team tracks varieties, shade, picking, fermentation, and drying so many small farm lots can become one dependable regional profile.
Fresh cherry arrives from participating farms.
Fruit is checked for uniformity and depulped.
Parchment rests for up to 72 hours in covered, temperature-controlled ceramic tanks.
Pressurized water cleans the parchment and separates it by density.
Coffee is dried, sampled, cupped, and blended to a consistent profile.
What the trade terms mean
Identifies high-altitude, dense coffee with tighter export preparation and sorting.
The fruit is removed before drying, using fermentation and water to emphasize clarity and balance.
Links the regional name to its recognized geographic origin.
How we roast it
We aim for a clean, sweet-edged cup with floral notes in front, a gentle chocolate tone underneath, low perceived acidity, and no harsh bitterness. A darker roast would lean smoother and more chocolate-forward; a light roast would bring brighter lemon-like florals and a sharper edge.
Source note: Paraphrased from Burman Coffee Traders, with regional context from Anacafé, UNESCO, and De La Gente. Lot details were checked September 6, 2026 and may change.
Our story
Blue River Ridge Coffee Company brings a distinctly Oklahoma spirit to every roast: grounded, welcoming, and made with care.
Each batch gets close attention from roaster to cooling tray.
A balanced medium roast with flavor, body, and no harsh finish.
Roasted in Caddo and inspired by the landscape we call home.
Say hello
Call, email, or stop by Blue River Ridge Coffee Company in Caddo. We’d be glad to hear from you.