Guatemala Antigua Coffee Region: The Flavor Profile of Urias Farm's SHB Bourbon Beans and How to Brew Them at Home

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Guatemala Antigua Coffee Region: Urias Farm SHB Bourbon Flavor Profile and Home Pour-Over Method

For the past century, coffee has been instrumental in Guatemala's economy. Currently, there are an estimated 125,000 coffee producers in the region, making coffee the primary export commodity, accounting for 40% of agricultural exports. Coffee is cultivated in as many as 20 of the country's 22 provinces, with coffee beans grown in almost all regions. 98% of the coffee is shade-grown, dominated almost entirely by Arabica beans. The main varieties include Bourbon, Typica, Caturra, Catuaí, Pache, and Pacamara. Guatemala boasts high altitudes and 300 different microclimates, combined with stable rainfall and fertile, mineral-rich soil—all contributing to ideal coffee growing conditions, making it the most favorable among Central American countries.

Antigua Region Characteristics

This is Guatemala's warmest coffee region with the highest rainfall. The slopes facing the Pacific Ocean receive the earliest rainfall, resulting in relatively earlier flowering periods. The abundant rainfall often leads to dense flowering after rains. Coffee quality in this region varies significantly and is closely related to post-harvest processing. Additionally, the rich rainfall poses challenges for the drying process after harvest. Due to the substantial rainfall, with coffee still encountering excess moisture after harvest, sun-drying depends largely on luck. Therefore, some coffee farms simultaneously utilize both natural and mechanical drying methods. Coffee from high-altitude areas of this region exhibits pronounced acidity and sweetness. When coffee cherries are properly processed, they develop quite full and unique aromas.

Guatemala's Eight Coffee Regions

Since the early 1990s, Anacafé (Guatemala's National Coffee Association) pioneered the classification of eight distinct regions that produce Strictly Hard Bean (SHB) coffee based on coffee characteristics, growing climate, soil quality, and altitude: the Acatenango valley, Antigua, Atitlán, Cobán, the Fraijanes plateau, Huehuetenango, Nuevo Oriente, and the San Marcos volcanic region. The main harvest season runs from December to March of the following year, with higher-altitude regions like Huehuetenango extending into April. Once harvesting is complete and processing is finished, the coffee is shipped out.

Urias Farm Profile

Urias Farm is located in the Antigua coffee region, a valley characterized by rich volcanic soil, low humidity, and abundant sunshine. The farm's volcanic pumice provides excellent drainage, complemented by densely planted shade trees. The 113-hectare preserved area serves as a sanctuary for local wild birds and animals.

Property Characteristics

Farm Name: Urias Farm
City: Antigua
Country: Guatemala
Altitude: 1,450-1,600 meters
Average Temperature: 25°C
Rainfall: 900-1,100 mm

Coffee Characteristics

Variety: Bourbon
Processing System: Washed
Grade: SHB (Strictly Hard Bean)
Bean Size: 17-18 screen
Cupping Notes: Cupped at Cinnamon roast level (60 seconds after first crack begins)

Aroma/Flavor: Nuts, drupes, clove, blueberry, jasmine, floral sweetness, milk caramel sweetness, smoky notes

Acidity: Lemon acidity, kumquat, vibrant acidity

Complexity and Other Notes: Prominent floral aroma, perfectly balanced coffee. Unique blueberry fragrance, lively and pleasing acidity, and of course, the essential smoky aroma characteristic of Antigua.

Overall Evaluation: Antigua corresponds to Huehuetenango—smoky notes balanced against lemon fruit acidity. This is the flavor profile reality of Guatemala's traditional coffee regions.

FrontStreet Coffee's Recommended Brewing Method

Water-to-coffee ratio of 1:15, Fuji grinder setting 3.5, using a V60 dripper. First pour with 30g of water for a 28-30 second bloom.

Depending on the bloom condition and the extent of expansion, this determines how long to use a fine water stream for pouring. After blooming, the coffee grounds will still contain some air pockets.

During the second pour, foam will be produced. The fineness of the foam represents the air content within the coffee grounds. The air content in the coffee grounds determines whether they float on the water surface or settle at the bottom of the filter. With higher air content, coffee grounds float on the water surface, so a fine, gentle water stream should be used to agitate the grounds and release trapped air.

Pour until reaching 110g of water, then pause at 140g. Wait until the water level in the coffee bed drops to half before continuing the pour. Slowly pour until reaching 225g total, avoiding the final 5g. Total extraction time: 2:00 minutes.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473