Guatemala Wine Flavor Natural Pour-Over Data - How to Brew Guatemala Wine Flavor Natural Coffee

Hand Brew: Guatemala Winey Natural Process

15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Flavor profile: Balanced
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Guatemala
Coffee variety: Other
Roast level: Medium roast

Guatemala Plan del Guayabo Estate

Country: Guatemala

Region: New Oriente

Estate: Candelillas Estate

Grade: SHB

Processing: Winey Natural Process

New Oriente Region

This region is marked by fertile volcanic soil, low humidity, abundant sunshine, and cool nights. The valley is ringed by three volcanoes — Agua, Fuego, and Acatenango — and volcanic ash from their eruptions has enriched the soil with minerals. Volcanic pumice helps retain moisture, offsetting the area's low rainfall, while dense tree shade guards the trees against the occasional frost.

Variety: Pacas

Altitude: 1675 meters

Flavor notes: Passion fruit, strawberry cream sandwich, blueberry

Guatemala is a country of countless volcanoes, and coffee grown in volcanic soil turns out rich and distinctive. The country's average altitude is high, so coffee trees develop in environments with a wide swing between day and night temperatures. That harsh diurnal range makes coffee cherries mature more slowly and over a longer period. The beans come out hard, yet their flavors are more complete and complex.

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

This newly arrived lot comes from the premium Candelillas Estate, located in the New Oriente region of Guatemala.

Winey Natural Process Flavor Profile

Pineapple, muskmelon, dried apricot, candied lemon peel, Bordeaux wine, green tea and cinnamon spices, overall filled with rich sweetness and a full-bodied smoky plum aroma.

Pacas Variety

Pacas is a natural mutation of Bourbon, much like Caturra in Brazil and Villa Sarchi in Costa Rica. Like other widely cultivated Bourbon mutations, Pacas arose from a single-gene mutation, and that gives it a crucial trait: the plants can be set closer together, which ultimately yields more per unit area.

Pacas was first discovered in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figueroa noticed some plants with a different morphology on the family's Finca San Rafael estate. He began collecting seeds and selectively breeding them, later developing about 3/4 hectare of a Pacas "pioneer nursery."

By 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, began studying the Pacas variety with the help of Professor William Cogwill in Florida. They compared Bourbon from San Ramon against an "unknown" new variety. That "unknown" showed completely different characteristics: plant morphology unlike Bourbon, shorter internodal spacing, and larger fruiting areas. In the end, they named the variety "Pacas."

Guatemala Coffee Overview

Guatemala is a renowned high-quality Arabica-producing country in Central America. Coffee from its five volcanic regions and three non-volcanic regions is highly distinctive and enjoys an excellent reputation on the international market.

New Oriente® Region

Coffee here has been grown entirely by smallholders since the 1950s. Today every farmer in the mountainous area is a coffee production unit. Once the most remote and poorest part of Guatemala, the region now shows vibrant vitality. With its rainy, cloudy weather, New Oriente is an ancient volcanic region; its soil evolved from volcanic metamorphic rock, rich in minerals and nutritionally balanced — unlike other volcanic coffee regions.

FrontStreet Coffee Recommendation

For pour-over brewing, the V60 dripper remains the default choice for beginners and experienced hands alike. Hario, the company behind it, was founded in Tokyo in 1921 as a well-known glassware maker, originally producing heat-resistant glass instruments for research institutions — its heat-resistant sharing servers are still a staple of hand-brew setups. In 2004 Hario redesigned the V60 prototype into the shape we know today, named for its distinctive 60° cone and "V" silhouette, and released it to market a year later. The cone and 60° angle force water toward the center before it drips into the server, extending contact between water and grounds and pulling out more aroma and flavor, while the single large hole lets the flow run unobstructed — so the flow rate, and much of the final cup, depends on the brewer's control.

Since the third wave shifted roasting lighter and palates toward terroir, the V60's fast extraction has become the ideal match for the floral, fruit-acid, clean-sweet, and tea-like flavors that define modern specialty coffee. FrontStreet's flower-and-fruit-forward coffees suit it especially well: the Yirgacheffe Gotiti with its classic Yirgacheffe profile, the richly tropical Ethiopia Huakui, the Geisha-style Panama Strawberry Candy, and the raisin-toned Mozart. For those who prefer depth, FrontStreet's PWN Indonesia Golden Mandheling takes a dark roast — low acidity, a full and lingering body, herbal and dark chocolate aromas with a faint earthy note — while the Brazil Queen's Farm delivers low acidity, balance, and dense nut and cocoa aromas with clear caramel sweetness, smooth and never astringent, at home in a pour-over, an espresso, or a moka pot.

FrontStreet's single-origin range spans even more ground: the Kenya Cherry Tomato, a washed bean from the Sika region grown at 1550-1750 meters from SL28 and SL34 with a 72-hour double-washed fermentation and a light roast, showing bright cherry-tomato and smoked-plum acidity with pear and black plum; the Jamaica Blue Mountain No. 1, prized for its near-perfect balance of acid, sweet, bitter, and aroma, with cream, caramel, chocolate, nut, honey, and light fruit tones; the 2013 Yunnan sun-dried Typica, clean and citrus-forward with nut, chocolate, and brown sugar from a medium-dark roast; and the Papua New Guinea Bird of Paradise from the Sigri district, a Typica grown at 1600-1800 meters on volcanic soil to AA grade with a triple-washed process — so soft and balanced that drinkers nicknamed it "Little Blue Mountain."