Guatemala Coffee Regions - Huehuetenango Introduction & Pour-Over Guatemala Coffee Brewing Methods

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FrontStreet Coffee's Introduction to Guatemala Huehuetenango Region

Guatemala is located in the Central American isthmus, with many high mountains and plateaus formed by volcanoes within its territory. It is the world's 9th largest coffee bean producer of Central American high-altitude extremely hard coffee beans. The country can be divided into eight major coffee production regions—Antigua, Acatenango, Atitlán, San Marcos, Nuevo Oriente, Cobán, Fraijanes, and Huehuetenango. Among these, the Huehuetenango region in the north stands out. Its uniqueness lies in its sandy limestone soil, while volcanic soil is more common in Guatemala. Perhaps for this reason, Huehuetenango coffee has fruity acidity, nutty aroma, and obvious layered variations, with a hint of mineral-like undertones.

Huehuetenango is one of the excellent specialty coffee producing regions in Central and South America, mainly attributed to its unique geographical environment. With fertile soil, abundant rainfall, high-altitude continuous mountainous areas (2000 meters), steep slopes, and special valley terrain, each area has unique and varied natural resources creating microclimates. Therefore, coffees from different estates also vary greatly in flavor.

Guatemalan coffee is highly praised for its rich flavor and cupping results. The country has many uniquely advantageous growing areas. Most high-altitude coffees are washed-processed, possessing good fruit acidity and complexity. Among them, Antigua and Huehuetenango coffee beans have better quality. FrontStreet Coffee's Huehuetenango comes from the northern highlands, with unique fruit flavors that will never be confused with other coffees. Medium-roasted FrontStreet Coffee Huehuetenango has a light caramel flavor and gentle sweetness.

Its initial taste may not be as striking as Kenyan coffee, but as the temperature decreases, its slight lemon peel fragrance makes the flavor more refined. Its classification is divided into seven grades according to altitude. Those produced in highlands (SHB /1300 meters above) have more mellow flavors. PALHU Estate is located in the mountains of the Huehuetenango region in northwestern Guatemala. This estate is situated in the Huehuetenango region, famous for producing high-quality specialty coffee. The mountains in this region are Central American peaks, and with volcanic rock soil, it is a frequent winner in Guatemala's COE competitions.

FrontStreet Coffee's Huehuetenango

FrontStreet Coffee Guatemala · Huehuetenango · Finca La Providencia SHB

Guatemala Huehuetenango Finca La Providencia Palhu

Finca La Providencia is owned by the Anzueto family and has now been passed to the third generation, managed by Maximiliano Palacios (Max). The Anzueto family owns two estates, both located in the Huehuetenango region. One is Finca La Providencia, and the other is Finca La Providencia Palhu. (Palhu is a combination of the Palacios family name and Huehuetenango in English).

PALHU Estate Information

Palhu Estate is located in the mountains of the Huehuetenango region in northwestern Guatemala. This estate is situated in the Huehuetenango region, famous for producing high-quality specialty coffee. The mountains in this region are Central American peaks, and with volcanic rock soil, it is a frequent winner in Guatemala's coffee industry's COE competitions. The uniqueness of this batch of FrontStreet Coffee's Huehuetenango Highland PALHU 1550M washed beans lies in the coffee being grown in sandy volcanic limestone soil. High altitude, fertile soil, rich ecosystem, clean water sources, plus human factors have created its famous unique style, making it representative of excellent Huehuetenango coffee.

The uniqueness of this batch of FrontStreet Coffee's Huehuetenango Highland Finca La Providencia Palhu 1550M washed beans lies in the coffee being grown in sandy volcanic limestone soil. High altitude, fertile soil, rich ecosystem, clean water sources, plus human factors have created its famous unique style.

Flavor Description

Temperate fruit flavors, nuts, stone fruit notes, orange peel, honeydew melon, dark chocolate, smooth mouthfeel, balanced sweet and sour sensation.

Guatemala Huehuetenango Finca La Providencia Palhu

Country: Guatemala

Grade: SHB

Region: Huehuetenango Region

Altitude: 1550 meters

Harvest Period: October to February of the following year

Processing Method: Washed

Varieties: Bourbon, Caturra, Mundo Novo

Estate: Finca La Providencia

Flavor: Fruit flavors, nuts, stone fruit notes, orange peel

FrontStreet Coffee's Huehuetenango - Finca La Providencia PALHU

Detailed Introduction

Product Name: FrontStreet Coffee Guatemala Huehuetenango Highland Finca La Providencia Palhu 1550M

Region: Huehuetenango

Estate: Finca La Providencia PALHU Estate

Varieties: Bourbon, Caturra, Catuai, Mundo Novo

Altitude: Average 1550 meters

Grade: European Standard Washed Strictly Hard Bean (SHB)

Processing Method: Traditional Washed Processing

Harvesting Method: Hand-picking

Flavor Characteristics: Roasted walnuts, cane sugar, peaches, cherries, dark chocolate, orange peel, citrus, balanced sweet and sour sensation.

FrontStreet Coffee's Guatemala Coffee Brewing Parameters

Hand-pour Guatemala coffee. 15g of powder, medium-fine grind (Fuji royal grinder 3.5 setting), V60 dripper, 89-90°C water temperature. First infusion with 30g water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15. Extraction time 2:00.

Brewing Key Points

• For one serving, use about 15g of coffee powder and 225g of hot water.
• For those who prefer lighter coffee, about 14g of powder per serving is sufficient for brewing.
• For those who prefer strong, bitter flavors, use about 16g of powder per serving, fully steam it, then slowly pour hot water.
• When pouring hot water, filling the kettle about 70-80% full makes it easier to handle. Prepare water amount according to the number of servings. You can measure the beaker volume while dripping the required amount of coffee liquid for the number of people.
• Do not let the filtered extract drip to the very last drop; stop while some liquid remains (if all drips through, there may be off-flavors or impurities).
• Warm the serving cup without letting it boil before pouring coffee into it.
• Like the syphon method, technique is very important with this method. Initially, the brewed coffee might be too acidic. Besides poor water flow control, the coffee's own quality (freshness, etc.) and grind size are also important factors.

Brewing Method

1. Fold the filter paper along the seam line and place it in the dripper.
2. Use a measuring spoon to pour medium-ground coffee powder into the dripper, then tap gently to make the surface flat.
3. Boil water in a kettle, pour it into a narrow-spouted kettle, and gently and steadily pour hot water (temperature about 89-90°C) from the center point, slowly in a spiral pattern until the water permeates and covers all the coffee powder. Be sure to pour slowly.
4. To extract delicious components, let the bloomed coffee powder steam for a while (about 30 seconds).
5. For the second pour, slowly inject from the surface of the coffee powder. The amount of water poured must match the amount of coffee extract. Keep the water level in the filter paper constant.
6. Stop when the extracted liquid reaches the desired serving amount, and discard the filter paper while some water remains inside.

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.5-c.w4002-15673140460.18.5faa6972kWMTWV&id=561990916965

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473