Introduction to Guatemala's Wine-Aroma Natural Coffee Regions and Brewing Methods

The Discovery of the Pacas Variety

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

Guatemala's Coffee Regions

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

New Oriente

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

Brewing Method

Hand-poured Guatemala wine-aroma natural: 15g of coffee, medium grind (Fuji ghost-tooth blade grinder 4), V60 dripper, water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly to 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Guatemala
Coffee Type: Other
Roast Level: Medium roast

Guatemala Plan del Guayabo Estate

Country: Guatemala
Region: New Oriente
Estate: Cardilas Estate
Grade: SHB
Processing: Wine Aroma Natural Process

Terroir and Growing Conditions

Fertile volcanic soil, lower humidity, abundant sunshine, and cool nights define this producing region. The valley is surrounded by three volcanoes — Agua, Fuego, and Acatenango. Volcanic ash from eruptions has enriched Antigua's soil with minerals, and volcanic pumice retains moisture, overcoming the region's low rainfall. Dense tree shade also guards against occasional frost damage.

Coffee Details

Variety: Pacas
Altitude: 1675 meters
Flavor: Passion fruit, strawberry sandwich cookies, blueberry

Guatemala Coffee Characteristics

Guatemala is a country of many volcanoes, and coffee grown in volcanic soil yields rich specialty coffee. Its average altitude is high, so coffee trees grow in environments with significant day-night temperature swings. That harsh range makes cherries mature longer and more slowly on the tree, producing hard beans with fuller, richer flavors.

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

This newly arrived lot comes from the top-tier Cardilas Estate in Guatemala's New Oriente region.

Wine Aroma Natural Process Flavor Profile

Pineapple, muskmelon, dried apricots, candied lemon peel, Bordeaux wine, green tea with cinnamon spice — all wrapped in rich sweetness and a full-bodied smoky plum aroma.

About the Pacas Variety

Pacas is a natural mutation of Bourbon, much like Catuaí from Brazil and Villa Sarchi from Costa Rica. Like other widely planted Bourbon mutations, Pacas arose from a single-gene mutation, which gives it a crucial trait: the plants can be set more densely, ultimately raising per-unit yields.

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

FrontStreet Coffee Recommendation

If Guatemala's wine-aroma naturals appeal to you, these fruit-driven FrontStreet coffees pair naturally with the same sweet, floral style:

FrontStreet Sun-Dried Huakui

Huakui is Ethiopia's answer to vivid natural-process fruit. Grown at high altitude, it brings a delicate fragrance that the natural process of Sidamo draws out even more. Roasted medium-light, it pours with light fermented perfume, florals, citrus, and mango, a rich, complex body, honey sweetness, cocoa with a touch of spice, and a long finish.

FrontStreet Strawberry Candy Geisha Blend

FrontStreet Strawberry Candy combines two of Central and South America's best-known terroirs: a honey-processed coffee from Costa Rica and a washed Geisha from Panama. Roasted medium to sharpen its best qualities, it balances orange-blossom honey depth with a rounded fruit sweetness. It is well suited to pour-over, cold brew, and espresso.

FrontStreet Mozart

FrontStreet Mozart is prized for its distinctive raisin character, carrying dried-fruit sweetness with clear, layered structure — an easy companion to any wine-aroma natural you already enjoy.