Guatemala Special Processing - Winey Natural Process Pacas Coffee, Guatemala Catadillas Estate

FrontStreet Coffee Guatemala Finca Caldreas Winey Natural Pacas Coffee

Flavor Characteristics:

The green beans have a sweet aroma of dried coffee cherry mixed with roasted nuts and pistachios, reminiscent of the Bourbon variety's aroma. Upon tasting, it transforms into orange sweetness and acidity, white grape juice, with milk chocolate and subtle spice notes in the middle to later stages.

Guatemala Coffee Overview

Guatemala is located in Central America, where numerous volcanoes form high mountains and plateaus across the country. It produces high-quality Central American high-altitude Strictly Hard Bean coffee and ranks as the world's 9th largest coffee producer. FrontStreet Coffee's Guatemalan coffees come primarily from seven major regions: (1) Antigua, (2) Huehuetenango, (3) Atitlan, (4) Coban, (5) Fraijanes, (6) San Marcos, and (7) Acatenango. All beans are Arabica varieties, grown in highland terrain under a subtropical climate with abundant, stable rainfall and fertile volcanic-ash soil - conditions that make Guatemala extremely suitable for coffee cultivation. Each region has its own flavors, with superior acidity and fruity notes, smooth and mellow: one of the world's top-tier coffees.

Pacas Variety

The Pacas variety is a mutation of Bourbon, first discovered in El Salvador in 1949. The biggest difference from Bourbon is that Pacas plants are shorter, bear fruit in clusters and yield more, with flavor superior to Caturra. Pacas is often used as a parent plant in breeding programs - Pacamara, for example, is a hybrid descendant of Pacas and Maragogype.

Guatemala Finca Caldreas Pacas Winey

FrontStreet Coffee's Guatemala Finca Caldreas Pacas Variety - Winey Natural Processing

Region: Jutiapa Province

Estate: Finca Caldreas

Variety: Pacas

Altitude: 1,500 m

Processing Method: Winey Natural (sun-dried with winey characteristics)

FrontStreet Coffee Recommendation

If the winey natural style has you hooked, there is a whole family of sun-dried coffees to explore. Natural processing is the oldest and still the most widely used coffee method: ripe cherries are dried whole in the sun until the moisture target is reached, and because the fruit pulp stays on the bean throughout drying, the cup gains extra body and rich, mature-fruit tones.

The FrontStreet Yirgacheffe natural red cherry coffee is a textbook example: only fully ripe cherries are selected and spread on raised beds, turned regularly to prevent uneven heating, and dried for roughly 27-30 days. At a medium-light roast it keeps its elegant florals and bright acidity while adding pronounced tropical fruit, a full fermented richness and deep sweetness.

For an even more flamboyant fruit bomb, the FrontStreet natural Sidamo Huakui - grown at extreme altitude on fertile soil - shows light fermentation notes, florals, citrus and mango, with honeyed sweetness, a cocoa undertone and a hint of spice, a thick body and a long finish. And for the innovative edge of modern natural processing, the FrontStreet Colombia Sidra goes through double anaerobic fermentation before sun-drying, emerging with passion fruit, apricot, dried fruit and grape complexity plus an almond-like finish.