Guatemala Winey Natural Coffee Price - How Much Does Guatemala Winey Natural Coffee Cost

Guatemala Plan del Guayabo Estate

Country: Guatemala

Region: New Oriente

Estate: Cañules Estate

Grade: SHB (Strictly Hard Bean)

Processing Method: Wine-like Natural Processing

New Oriente Region

Fertile volcanic soil, lower humidity, abundant sunshine, and cool nights define this region. The valley is ringed by three volcanoes: Agua, Fuego, and Acatenango. Ash deposited by past eruptions enriches the soil of the Antigua region with minerals, while volcanic pumice helps the ground hold moisture, offsetting the low rainfall that Antigua suffers from. Dense tree cover also shields the trees from the occasional frost.

Variety: Pacas

Altitude: 1,675 meters

Flavor Notes: Passion fruit, strawberry sandwich cookies, blueberry

Guatemala is a land of volcanoes, and coffee grown in its volcanic soil routinely reaches specialty grade. The country's high average altitude means coffee trees mature in an environment where temperatures swing sharply between day and night. These demanding conditions slow the ripening of the cherries, letting them hang on the tree longer, which produces dense beans with fuller, more complex flavors.

Characteristics

A rich wet aroma, excellent balance, high sweetness, and an elegant, ethereal mouthfeel.

This newest lot comes from Cañules Estate, the leading farm in Guatemala's New Oriente region.

Wine-like Natural Processing Flavor Profile

Pineapple, melon, dried apricots, candied lemon peel, Bordeaux wine, and green tea laced with cinnamon spice — the cup is filled with layered sweetness and the full-bodied aroma of smoked plums.

Pacas is a natural mutation of Bourbon, in the same family as Brazil's Catuaí and Costa Rica's Villa Sarchi. Like other widely grown Bourbon mutations, Pacas arose from a single-gene mutation, which gives it one crucial trait: the plants can be set out at higher density, ultimately delivering higher yields per unit of land.

Pacas was first spotted in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figueroa noticed a number of plants with an unusual morphology on the family's Finca San Rafael and began collecting their seeds and selecting them for cultivation, eventually developing a roughly 3/4-hectare "pioneer nursery" of Pacas.

By 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, had begun studying the variety with help from Professor William Cogwill in Florida. They compared San Ramon Bourbon against the "unknown" new variety, which turned out to be clearly distinct from Bourbon in both characteristics and plant form, with shorter internodal spacing and a larger fruiting area. They named the variety "Pacas."

Guatemala is a celebrated Central American producer of high-quality Arabica. Coffee from its five volcanic regions and three non-volcanic regions is highly distinctive and enjoys an outstanding reputation on the international market.

New Oriente® Region

Coffee here has been grown entirely by smallholder farmers since the 1950s. Today, every farm in these mountains is a coffee-producing unit of its own. The region was once the most remote and poorest corner of Guatemala, but it now hums with vitality. Blessed with abundant rain and cloud cover, New Oriente sits on an ancient volcanic massif whose soils evolved from metamorphosed volcanic rock, making them mineral-rich and nutritionally balanced — a profile quite unlike that of other volcanic coffee regions.

Brewing Instructions

Hand-pour recipe for the Guatemala wine-like natural: use 15g of coffee ground medium (Fujiray ghost tooth grinder at setting #4), a V60 dripper, and water at 88-89°C. Start with a 30g bloom for 27 seconds, then pour up to 105g and pause. Once the water level has dropped to half, continue pouring slowly until you reach 225g. Cut off the tail of the brew. Water-to-coffee ratio 1:15, total extraction time 2:00.

Manufacturer: FrontStreet Coffee

Ingredients: House-roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Neutral

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Guatemala

Coffee Type: Other

Roast Level: Medium roast

FrontStreet Coffee Recommendation

If you enjoy the fruit-forward intensity of this winey natural, FrontStreet's natural-process lineup offers more to explore. The natural method is the oldest way to process coffee: freshly picked, fully ripe cherries are dried whole in the sun until they reach the target moisture content, then hulled. Because the fruit stays on the bean throughout drying, naturals typically show a heavier body and abundant ripe-fruit notes. This approach demands steady, sunny weather — the drying usually runs 27 to 30 days.

FrontStreet Brazil Queen Estate Coffee is a natural worth trying. Unlike the pulped natural common in Brazil, Queen Estate dries its whole cherries on raised drying beds, raking them regularly so every cherry gets even sun exposure, then finishes with mechanical drying to the proper moisture. In the cup it offers the fresh sweetness of sugarcane juice, black tea, smooth fruit sweetness, clear nutty notes, a balanced and gentle acidity, and a clean, faint bitterness wrapped in rich chocolate and nut aromas — bright, refreshing, and silky.

For something even more expressive, FrontStreet Colombia Sidra undergoes a double anaerobic natural: the whole fresh cherries are first fermented twice in sealed tanks injected with carbon dioxide, which slows the breakdown of the mucilage sugars and moderates the drop in pH, building higher sweetness, more complex flavors, and a dense, velvety texture before the beans finish drying on raised beds. Expect intense tropical fruit — passion fruit, apricot, dried fruit, and grape — with an almond-like finish.