Introduction to Guatemala's Acatenango Coffee Region - How Good is Acatenango Coffee?

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Guatemala is world-renowned as the land of volcanoes, with hundreds of volcanoes within its borders. This has made volcanic regions excellent growing areas for specialty coffee. Today, FrontStreet Coffee wants to share a coffee from the Acatenango region. Acatenango has the advantage of high altitude, and volcanic eruptions have created highly fertile soil rich in minerals, resulting in exceptionally high-quality coffee from this region. It features citrus and berry flavors with sweet and tart qualities, transitioning to dark chocolate aroma in the middle, with a thick and smooth mouthfeel, while the aftertaste has a subtle smoky note, making it quite distinctive.

Coffee Information

Country: Guatemala

Region: Acatenango

Altitude: 1300~2000m

Processing Method: Washed processing

Varieties: Bourbon, Catuai, Catuai

Region Introduction

Coffee from the Acatenango region is among the highest altitude coffee beans in Guatemala. Because the nearby Fuego and Pacaya volcanoes continue to erupt, the rough sandy soil is rich in minerals. The Acatenango region has a special microclimate. During the day, influenced by the Pacific Ocean, moist warm air is brought from the coast; at dawn and night, it receives dry cold air from the Guatemalan highlands. The large temperature difference between day and night makes coffee from this region sweeter. FrontStreet Coffee believes that Acatenango coffee tastes similar to Antigua, but with slightly lower fruit acidity, with prominent and pleasant dry and wet aromas, full body, and a clean aftertaste with refreshing aroma.

Coffee Processing Method

The key lies in fermentation after the coffee cherries are pulped, followed by washing away the mucilage with water after fermentation. One of the processing methods used is: after coffee cherries are picked, unripe fruits and miscellaneous leaves are sorted out, the outer skin of the fruit is removed, beans are selected, then washed and soaked, allowing the beans to begin fermentation, letting microorganisms and enzymes decompose the bean components, producing acidic flavors. The washed method can also use dry fermentation, without soaking, and then washing away the mucilage with water after fermentation. The fermented beans are then sun-dried or machine-dried to prevent the coffee beans from molding. Properly washed coffee beans usually have milder flavors, and depending on the environment and fermentation conditions, they may also have wine-like flavors. After processing, defective beans are sorted out, leaving only perfect coffee beans, which then undergo different degrees of roasting to ultimately achieve diverse flavors and mouthfeel. Every subtle difference in each step from coffee production to brewing completion affects the quality and flavor of the coffee, which is why the world of coffee is so profound and fascinating.

FrontStreet Coffee Acatenango Green Bean Analysis

FrontStreet Coffee Acatenango green coffee beans

This is a typical American coffee variety blend, including Bourbon, Catuai, and Catuai varieties. The Bourbon variety is the origin of many coffee varieties today, first discovered on Reunion Island. When it was brought to the Americas, its characteristics also changed. The hybrid Catuai was first successfully cultivated in Brazil, with shorter tree height and stronger resistance to wind and rain. Catuai is a hybrid of New World varieties and Catuai, with short and stout trees, and extremely high yield after appropriate fertilization. FrontStreet Coffee selected this coffee bean because it can express the regional flavor of Guatemalan coffee's fruit acidity and nut fusion.

FrontStreet Coffee Acatenango Roasting Recommendations

Cupping Report

FrontStreet Coffee Acatenango Cupping Report

FrontStreet Coffee Guatemala Acatenango Brewing Recommendations:

Brewing Equipment: HARIO V60

Parameters: 15g coffee grounds

Coffee-to-water ratio: 1:15

Water Temperature: 90-91°C

Grind Size: Medium-coarse grind (sugar-sized)

Method: 30g water for 30-second bloom, then directly pour to 125g in the center before segmenting. After seeing the coffee bed, continue pouring to 225g. When the coffee bed appears, remove the filter cup. Total extraction time: 2'00".

Flavor: Citrus and berry acidity on entry, dark chocolate aroma in the middle, with a slight smoky note in the aftertaste.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473