Unique Guatemalan Coffee - How to Brew Platanillo Estate Elephant Beans Pour Over?

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Unique FrontStreet Coffee Guatemala Maragogype Elephant Bean

How to make pour-over Guatemala Platanillo Estate Elephant Bean? What coffee flavors does it have?

For the past century, coffee has fueled Guatemala's economy. It is estimated that there are currently about 125,000 coffee producers in the region, making coffee Guatemala's main export item, accounting for 40% of agricultural export income. Coffee cultivation is very common throughout Guatemala, with coffee beans grown in almost all regions of the country. Among 22 provinces, as many as 20 engage in coffee cultivation, with 98% grown under shade trees. These are almost exclusively Arabica beans, mostly processed using the washed method. Main varieties include Bourbon, Maragogype, Typica, Caturra, Catuaí, Pache, and Pacamara.

Guatemala's high altitude and 300 different microclimates, combined with stable rainfall and fertile soil rich in minerals, create ideal conditions for coffee cultivation, making it the most favorable among Central American countries. Since the early 1990s, Anacafé has pioneered the classification of Guatemala's coffee-growing regions based on coffee characteristics, growing climate, soil quality, and altitude, dividing them into 8 different regions that produce Strictly Hard Bean (SHB): Acatenango Valley, Antigua, Atitlán, Cobán, Fraijanes Plateau, Huehuetenango, Nuevo Oriente, and San Marcos volcanic region. The main harvest season runs from December each year to March of the following year. Higher altitude regions like Huehuetenango may have longer harvest periods extending into April. Once the early harvest is completed and processed, the coffee is typically shipped between April and July.

El Platanillo Estate

El Platanillo Estate is located on the slopes of Tacana and Tajumulco volcanoes, at an altitude between 1,060 and 1,460 meters. In 1976, Samuel Coto Escobar bought this farm, which is currently operated by his children. El Platanillo Estate specializes exclusively in cultivating the Maragogype variety of coffee beans, commonly known as "Elephant Beans." Maragogype is one of the so-called "heirloom" varieties, belonging to an older tree species cultivated for its unique flavor. In comparison, a Maragogype coffee tree may produce less than one kilogram of green beans per year, while newer high-yield hybrid varieties from recent years can easily produce three times that amount.

The FrontStreet Coffee Guatemala El Platanillo Estate Maragogype Elephant Bean maintains excellent and stable quality each season, giving everyone an opportunity to explore and develop a new favorite coffee.

Property Characteristics

Farm: Finca El Platanillo

Farmer: Stuardo Coto Markus

City: San Rafaël Pié de la Cuesta

Region: San Marcos

Country: Guatemala

Farm Size: 368 Hectares

Coffee Growing Area: 321 Hectares

Altitude: 1,060-1,460 meters

Coffee Characteristics

Variety: Maragogype (Elephant Bean)

A variety of Typica discovered in Maragogype, Brazil, and named to commemorate the location. The coffee beans are extremely large, over 19 screen size, hence the name "Elephant Bean." The flavor is mild with subtle sweet acidity, difficult to cultivate, and yields are very low.

Processing System: Fully Washed

Appearance: 20 screen size and above

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Almond, peanut, nuts, cocoa, raspberry, blackcurrant, oolong tea, lychee, floral perfume

Acidity: Unique, fresh, subtle, clean, mint, orange acidity, red grape acidity, apple acidity

Complexity and Other: Mouth-filling aroma, soft mouthfeel, oolong tea-like aftertaste that becomes delicate at the finish, with red grape fermented wine-like body

In 2011, Direct Coffee introduced the single-origin Maragogype (Elephant Bean) from Finca El Platanillo Estate. This is an interesting coffee bean with complete, large-shaped beans. The flavor is contrary to the bean size - very delicate and clean. We particularly love the oolong tea aroma and delicate fruit acidity released during light roast brewing. After entering second crack (Full City), most of the tea notes and fruit acidity disappear, transforming into nutty almond and chocolate aromas.

FrontStreet Coffee Brewing Recommendation:

V60 dripper, 15g coffee grounds, water temperature 90°C, grind level 3, water-to-coffee ratio close to 1:15

30ml water for bloom, bloom time 30s

分段：注水到110ml 断水，待水位下降至1/3重新缓慢注水到225ml停止。

That is: 30-120-225g

Other Drip Extraction Recommendations:

French Press: Recommended grind level 3.5-4, water temperature 90°C

AeroPress: Recommended grind level 2.5, water temperature 90°C

Pour-over: Grind level 3.5, water temperature 91°C

3.5 grind - 90°C water temperature

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473