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Guatemala Pour-Over Coffee | Characteristics of Huehuetenango Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Introduction: Guatemala is located in Central America, with many volcanic mountains and plateaus within its territory, making it the world's 9th largest coffee bean producer. The country has eight main coffee-growing regions, with Huehuetenango in the far north being a particularly well-known and popular coffee region, home to the famous Finca El Injerto estate

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Introduction

Guatemala City is located in the Central American isthmus, with many volcanic mountains and plateaus throughout the country, making it the world's 9th largest coffee bean producer.

Coffee is mainly grown in eight major producing regions, among which Huehuetenango, the northernmost region, is a well-known and popular coffee-producing area. The famous Finca El Injerto estate is also located here and has won multiple C.O.E. championships.

Huehuetenango is situated along the Sierra Cuchumatanes mountain range, which contains the highest peak in Central America at 4,000 meters. The soil is not volcanic but rather sandy limestone soil. The average annual temperature is 20-24°C, with fertile soil and abundant rainfall. There are dry, hot winds from Mexico, and the mountainous areas are free from frost damage. The steep mountain slopes combined with special valley terrain create unique and varied microclimates in each block.

Due to the remote location of the Huehuetenango region, most coffee farmers are small-scale producers. To maintain consistent flavor and quality, we use mixed harvesting methods, carefully selecting high-quality coffee from small farmers and processing it centrally.

[Coffee Tasting with the Roaster]

Day One

Bloom time: 30 seconds. Distinct citrus aroma (leaning toward orange) with stone fruit notes (slight almond flavor). The acidity is bright upon entry, presenting dried fruit nuances with a smooth mouthfeel. It was so delicious that I couldn't wait to taste it after it cooled.

Day Two

Maintaining a bloom time of 30 seconds, with slightly higher water temperature (93°C, usually around 90°C). Citrus and orange aromas remained prominent, with subtle stone fruit notes (almond flavor not as noticeable). The acidity was bright upon entry, very aromatic and rich, with a smooth mouthfeel and sweet aftertaste. The label mentioned toffee flavor (though I thought it tasted more like brown sugar XD).

Day Three

Bloom time: 30 seconds. Jasmine flower fragrance, citrus aroma (orange), nutty aroma (walnut scent), and a hint of roasted smoky flavor. The citrus fruit flavor was distinct upon entry, with bright acidity, very aromatic, slightly viscous mouthfeel, and sweet aftertaste. There was really a toffee flavor, along with bittersweet dark chocolate notes.

[Notes] Pour-over tools: Stainless steel eco-friendly filter, narrow-spout pour-over kettle. Coffee powder to water ratio: 10g to 120ml.

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