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How Does Wine-Flavored Natural Process Guatemala Coffee Come About | Guatemala Coffee Bean Grade Classification

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Fertile volcanic soil, low humidity, abundant sunlight, and cool nights are the characteristics of this producing region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions has enriched the soil in the Antigua growing region

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Fertile volcanic soil, lower humidity, ample sunlight, and cool nights characterize this growing region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Volcanic ash from eruptions enriches the soil of the Antigua region with minerals. Volcanic pumice helps retain moisture, overcoming the scarcity of rainfall in the Antigua region; dense tree shade protects against occasional frost damage.

Coffee Details

Variety: Pacas

Altitude: 1675 meters

Flavor Notes: Passion fruit, strawberry sandwich cookies, blueberry

Guatemala is a country with numerous volcanoes, and coffee grown in volcanic soil produces rich specialty coffees. Guatemala has a high average altitude, which means significant temperature differences between day and night. This harsh environment with large diurnal temperature variations allows coffee cherries to mature longer and slower on the coffee trees, resulting in hard beans with more complete and rich flavors.

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

The newly arrived coffee beans come from the top-tier Cardillas Estate, located in the New Oriente region of Guatemala.

Wine Aroma Natural Process Flavor: Pineapple, muskmelon, dried apricot, candied lemon peel, Bordeaux wine, green tea with cinnamon spices, overall filled with rich sweetness and full-bodied smoky plum aroma.

Pacas is a natural mutation of Bourbon, similar to Catuerra from Brazil and Villa Sarchi from Costa Rica. Like other widely planted Bourbon mutations, Pacas is a new variety formed by single-gene mutation, which gives Pacas a crucial characteristic: 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 noticed some plants with different morphology on their family's Finca San Rafael estate, and he began collecting seeds and selecting for cultivation, later developing 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 Professor William Cogwill from Florida. They compared San Ramon Bourbon with an "unknown" new variety, and this "unknown" variety showed completely different characteristics, with plant morphology different from Bourbon, having shorter internodal spacing and larger fruiting areas. Finally, they named this 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 highly distinctive and enjoys an excellent reputation in 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 now shows vibrant vitality. With abundant rain and cloudy weather, New Oriente was an ancient volcanic region where soil evolved from volcanic metamorphic rock, resulting in mineral-rich, nutritionally balanced soil that differs from other volcanic coffee regions.

Brewing Instructions

Hand-poured Guatemala wine aroma natural process. Use 15g of coffee, medium grind (Fuji鬼齿刀4 grind), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27-second bloom, then pour to 105g and stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.