What Does Guatemala Winey Natural Process Taste Like & How to Brew Guatemala Coffee

Hand-poured Guatemala Wine Aroma Natural. Use 15g of coffee, a medium grind (Fuji mountain ghost tooth blade at setting 4), a V60 dripper, and a water temperature of 88-89°C. First pour 30g of water for a 27s bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Ingredients: House-roasted coffee beans
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Flavor profile: Neutral
Bean state: Roasted coffee 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: Cardenas Estate

Grade: SHB

Processing: Wine Aroma Natural Processing

New Oriente Region

Rich volcanic soil, lower humidity, abundant sunshine, and cool nights are the defining features of this producing region. The valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions has enriched the soil with minerals. Volcanic pumice helps retain moisture, overcoming the drawback of low rainfall in the region, while dense shade protects the plants from occasional frost damage.

Variety: Pacas

Altitude: 1675 meters

Flavor notes: Passion fruit, strawberry cream sandwich cookies, blueberry

Guatemala is a country of numerous volcanoes, and coffee grown in volcanic soil produces rich, high-quality specialty coffee. The country's average altitude is quite high, which means coffee trees grow in environments with a significant day-night temperature difference. This harsh swing causes coffee cherries to mature more slowly on the tree over a longer period. The beans become hard beans, yet the flavors are more complete and richer.

Characteristics

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

This newly arrived coffee comes from the top-tier Cardenas Estate, located in Guatemala's New Oriente region.

Wine Aroma Natural Flavor Profile

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

Pacas is a natural mutation of Bourbon, similar to Catuai from Brazil and Villa Sarchi from Costa Rica. Like other widely cultivated Bourbon mutations, Pacas is a new variety formed by a single-gene mutation, which gives it a crucial characteristic: the plants can be planted more densely, ultimately resulting in higher yields 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 found some plants with different morphological characteristics on the family's Finca San Rafael estate, and he began collecting seeds and conducting selection breeding. Later, the family developed about 3/4 hectare of Pacas "pioneer nursery."

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

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

New Oriente Region

Coffee in this region has been grown entirely by small farmers since the 1950s. Today, every farmer in the mountainous area is a coffee production unit. This region was once Guatemala's most remote and poorest area, but it now shows vibrant vitality. With abundant rainfall and cloudy weather, New Oriente was an ancient volcanic region where the soil evolved from volcanic metamorphic rock, making it rich in minerals and nutritionally balanced, unlike other volcanic coffee regions.

FrontStreet Coffee Recommendation

To enjoy another naturally processed coffee with the same juicy, fruit-forward character as this wine-aroma Guatemalan, try FrontStreet Coffee's Ethiopia Huakui. Naturally processed in the Guji Hambella area, it leads with intense tropical aromas such as strawberry, passion fruit, and jackfruit, carries very little bitterness, and drinks smooth and full of fruit juice, which is why so many people call it the coffee that does not taste like coffee.

If you prefer a more refined, floral expression, FrontStreet Coffee's Panama Esmeralda Red Label Geisha is a legendary choice. It shows exceptionally elegant jasmine florals alongside delicate citrus, bergamot, and black-tea notes, with a clean, transparent body, a long finish, and remarkable layering.