Guatemala Pour-Over Coffee Notes: Introduction to Five Major Coffee Growing Regions

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FrontStreet Coffee's Guatemala coffee beans have a unique aroma reminiscent of peanut cookies. This time, I brewed two rounds, with the second round emerging victorious. The notes are as follows:

Guatemala 1

First Round

Using the Tiamo 700S grinder at setting 4, I ground 16 grams of coffee. With 200CC of water at 88°C, I poured the water into the upper chamber of the smart dripper, then added the coffee grounds. Using a stir stick, I mixed everything within about 10 seconds, gave it a second stir at 25 seconds, and a third at 40 seconds. At 45 seconds, I drained the coffee.

Result: The mouthfeel was less full-bodied, with citrusy acidity and malt aroma upon entry. However, the flavor faded in the aftertaste, and the layers were less distinct. Perhaps the temperature could be increased to around 90°C for another attempt.

Guatemala 2

Second Round

Using the Tiamo 700S grinder at setting 3.5, I ground 15 grams of coffee. With water at 90°C, I placed the coffee grounds in the smart dripper and poured 40CC of water in a clockwise motion. After letting it steep for 30 seconds, I continued pouring 225CC of water, then let it steep for 2 minutes. Finally, I drained 195CC of coffee.

Result: The mouthfeel was fuller than the first round, with citrusy acidity upon entry and a pleasant sweet aftertaste when swallowed.

This week's brewing of FrontStreet Coffee's Guatemala - the second round won! We'll continue experimenting with different coffee beans in the future!

Guatemala: Introduction to the Five Major Coffee Growing Regions

Population: 15,438,000

Guatemala has been more successful than most countries in defining its coffee growing regions and developing markets with distinctly different sales models. Based on my experience, coffee from this region has consistent flavor characteristics, though this hasn't been strictly defined yet.

SAN MARCOS

San Marcos is both the warmest and rainiest coffee growing region in Guatemala. On the slopes facing the Pacific Ocean, the rainy season arrives early, so flowering occurs earlier than usual. Rainfall greatly affects the drying process after harvest, so some farms use both sun-drying and mechanical drying methods. In this region, agriculture is the economic pillar, additionally producing food grains, fruits, meat, and wool.

Altitude: 1,300—1,800m

Harvest: December—March

Varieties: Bourbon, Caturra, Catuai

ACATENANGO

The coffee production areas of this region are centered around the Acatenango valley, named after the volcano. In the past, many producers sold their coffee to "coyotes" who transported the cherries to the Antigua region for processing. This was because Antigua coffee enjoyed a better reputation and could be sold at higher prices. This practice is now less common, since the Acatenango specialty region has produced excellent coffee beans and gained increasingly wide recognition, making the region's coffee beans both profitable and traceable.

Altitude: 1,300-2,000m

Harvest: December—March

Varieties: Bourbon, Caturra, Catuai

ATITLAN

In Atitlan, coffee farms are situated around Lake Atitlan. The lake is located at 1,500 meters (4,900 feet) above sea level and has captivated the hearts of many writers and tourists over the years with its stunning beauty. Strong winds are common here in late morning and early afternoon, which locals call "xocomil," meaning "the wind that carries away sins." Some private nature reserves have been established here to protect the region's biodiversity and help prevent deforestation. Due to rising labor costs and competition for labor, coffee production faces pressure. Urban expansion has also increased pressure on land use, with some farmers finding it more profitable to sell their land than continue growing coffee.

COBAN

Before World War II, German coffee producers controlled this region, and the name of Cobán town comes from this history of growth and prosperity. The dense tropical rainforest climate creates very humid conditions, which poses challenges for coffee drying. The region faces difficult and expensive transportation due to its geographical location. However, remarkable coffee still comes from this area.

Altitude: 1,300-1,500m

Harvest: December—March

Varieties: Bourbon, Maragogype, Catuai, Caturra, Pache

ANTIGUA

Antigua is perhaps Guatemala's most famous coffee-producing region and one of the most well-known in the country. The region is named after "Antigua Guatemala," which features famous Spanish architecture and is a UNESCO World Heritage site. In 2000, the region's coffee beans received official origin designation as "Authentic Antigua Coffee" due to the market being flooded with counterfeit coffee beans that devalued genuine Antigua coffee. However, this hasn't completely stopped counterfeit coffee beans made from cherries brought from outside the region and processed locally. Despite this, aside from overpriced imitations, it's still possible to find excellent, traceable coffee beans that are genuinely from Antigua and worth seeking out.

Altitude: 1,500-1,700m

Harvest: January—March

Varieties: Bourbon, Catuai, Caturra

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