Guatemala New Oriental Region Catillas Estate Wine-Aroma Natural Process Pacas Specialty Coffee Beans

Manufacturer: FrontStreet Coffee (FrontStreet Coffee) | Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou | Contact: 020-38364473 | Ingredients: Self-roasted | Shelf Life: 30 days | Net Weight: 227g | Packaging: Bulk | Taste: Neutral | Coffee Bean State: Roasted Beans | Sugar Content: Sugar-free | Origin: Guatemala | Coffee Type: Other | Roast Level: Medium Roast

Guatemala Plan del Guayabo Estate

Country: Guatemala

Region: Nuevo Oriente

Estate: Cardenas Estate

Grade: SHB

Processing Method: Wine-Fermented Natural Process

Variety: Pacas

Altitude: 1,675 meters

Flavor Notes: Passion fruit, strawberry sandwich cookies, blueberry

Guatemala is a country of many volcanoes, and coffee grown in volcanic soil is prized as specialty coffee for its rich flavor profile. Guatemala's high average altitude means coffee trees grow under large day-night temperature swings. This demanding environment makes the cherries mature longer and more slowly on the tree, resulting in dense beans with fuller, richer flavors.

Nuevo Oriente

This region is characterized by fertile volcanic soil, low humidity, abundant sunshine, and cool nights. The valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions enriches the Antigua region's soil with minerals, and volcanic pumice helps retain moisture, offsetting the disadvantage of low rainfall in the Antigua region, while dense tree shade protects against occasional frost.

Characteristics: Rich wet aroma, good balance, high sweetness, elegant and clean mouthfeel.

This newly arrived coffee comes from the top-tier Cardenas Estate, located in the Nuevo Oriente region of Guatemala.

Wine-Fermented Natural Process Flavor: Pineapple, muskmelon, dried apricot, candied lemon peel, Bordeaux wine, green tea with cinnamon spice - overall rich with sweet notes and a full-bodied smoky plum aroma.

FrontStreet Coffee Recommendation

Natural (sun-dried) processing is the oldest way of preparing coffee beans and remains the most widely used method today. Ripe cherries are laid out in the sun right after harvest and dried until the moisture content hits the target level, then hulled to yield the beans. Because the whole fruit pulp stays on during drying, natural coffees develop a fuller body and are far more likely to show rich, mature fruit tones - the same family of flavors that makes this wine-fermented natural so striking.

FrontStreet's 2013 Yunnan sun-dried Typica, grown on FrontStreet's own estate, shows the gentler side of the method. Yunnan has no four distinct seasons - only dry and rainy - and the cherries ripen when sunny days are more frequent, so the coffee is naturally processed. Long exposure to the sun highlights the beans' inherent nutty tones while keeping the cup balanced between sweet and tart, with a touch more sweetness than a typical washed coffee, berry-like acidity, notes of dried apricot and brown sugar, and a faint tea-like finish.

And when naturals come up, FrontStreet's Huakui (Flower Champion) is impossible to skip. Exceptional growing conditions - very high altitude, fertile soil, and hand-selected ripe cherries - give Huakui a naturally delicate fragrance, and Sidamo's signature natural processing sets off its graceful aromatics beautifully. As an African coffee it carries the light, floral-fruity profile with pronounced acidity typical of the continent, so FrontStreet roasts it medium-light. Brewed, you get a faint fermented note, florals, citrus, and mango - a much richer, more complex cup with honeyed sweetness, a cocoa undertone touched with spice, a thick body, and a long-lasting finish.