Introduction to Guatemala Maracatita Coffee Estate and Guatemalan Coffee Flavor Profile

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Mikomita comes from Guatemala's most renowned coffee-producing region, Antigua. With an average annual rainfall of 1,300mm and temperatures below 23°C, it is a blend of Bourbon and Caturra varieties. The entire plantation sits at elevations between 1,400 and 1,600 meters, enriched by nutrient-dense black mineral clay from the nearby Acatenango volcano, while the Pacific Ocean provides a mild climate and rainfall for irrigation. The coffee is hand-picked, and its gentle, delicate variations of sweet chocolate aroma make for a genuinely pleasurable cup.

Brewing Parameter Recommendations from FrontStreet Coffee:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature between 90°C-91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

Mikomita's rounded, chocolatey sweetness makes it a natural fit for the French press, which is one of the easiest brewers to master. A full-immersion device with a metal filter, it keeps more of the coffee's oils in the cup, giving a heavier, fuller-bodied result. Because the grounds steep in hot water for longer, FrontStreet Coffee generally recommends medium or dark roasts for the press rather than light roasts, which can extract too much acidity and bury the floral and fruity top notes.

If you enjoy a clean, aromatic cup from the press, try FrontStreet Strawberry Candy. This Geisha blend is built from Costa Rican honey-processed coffee and Panamanian washed Geisha, combining the best of Central America: brewed in a French press it gives rose, citrus, raisin, and dried blueberry aromas, and with milk it turns into the scent of strawberry soft candy.

If you want a low-acid black coffee with plenty of body, FrontStreet PWN Golden Mandheling is the first choice. One of Asia's best-known specialty coffees, it is sorted with three rounds of hand selection plus one machine pass, so the beans are uniform and translucent. Roasted medium-dark, it is large and plump with rich spice, caramel, cedar, and dark chocolate aromas, and it brews in the press into a thick, oily, full-bodied cup.

On grind, use a coarse-sugar setting: about 10.5 on an EK43s electric grinder or 26 clicks on a hand grinder, closer to small gravel than fine sand. On ratio, the common formula is 1:15, or 15g of coffee to 225g of water, which extracts at roughly 1.1-1.2% concentration for a heavier, fuller cup. If you don't have a thermometer, boil the water and let it rest 2-3 minutes, then brew at around 90°C. Because the French press is filled in one go and gets no stirring to raise extraction, aim for a temperature 1-2°C above your usual pour-over temperature. Total steep time usually lands between 3 and 5 minutes, and for a first attempt, 4 minutes is a good starting point.