To celebrate National Coffee Day, we’re heading to the slopes of Volcán de Agua in Antigua, Guatemala, where coffee farmer Timoteo grows beans in some of the most extreme conditions imaginable, near a volcano that erupts every 15 minutes. The sulfur from those eruptions acts as a natural nutrient, while the farm’s high altitude gives the beans stronger acidity and fruitier flavor. After harvest, the coffee cherries go through a 25-hour fermentation process to unlock their full flavor. It’s a food guide to one of the most unusual (and high-stakes) coffee-growing regions on Earth, proof that great coffee sometimes comes from living right next to disaster.
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