Guatemala Atitlan Region - La Pacucha Estate SHB Catuai & Caturra Flavor Profile

Guatemala Atitlan Region - La Pachuj Estate SHB Caturra, Catuai Flavor Profile?

Guatemala is located in the Central American isthmus, with many high mountains and plateaus formed by volcanoes within its territory, producing high-quality Central American high-altitude strictly hard bean coffee. It ranks as the world's 9th largest coffee producer. The main producing regions include seven major areas: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, and Acatenango. All coffee produced in Guatemala, which has seven coffee-producing regions, is Arabica, located in highland terrain under subtropical climate conditions. With abundant and stable rainfall and fertile volcanic ash soil, various regions of Guatemala have extremely suitable natural environmental conditions for coffee cultivation. Each region has unique flavors, with excellent acidity and fruity aromas that are smooth and palatable, making it one of the world's top-grade coffees, suitable for single-origin consumption.

Atitlan Lake Region

The Atitlan Lake region is one of Guatemala's four volcanic coffee zones. Compared to Huehuetenango, the mountainous Atitlan (Atitlan) region gives coffee a more relaxed personality, but without any less flavor. Atitlan's soil is rich in fertile organic matter. 90% of the coffee is planted along extremely steep slopes, extending all the way to Lake Atitlan, Guatemala's largest and most famous volcanic lake. Daily cool breezes from Lake Atitlán also affect the region's microclimate, giving it its own unique style and characteristics. Located near the Atitlán volcano and the forests along Lake Atitlán, the farm uses coffee husks for compost recycling and careful fermentation for 24-36 hours. The cup quality is completely comparable to the Antigua region, making it a representative farm of Atitlán, while balancing harmonious agricultural production and environmental protection.

In the near future, the farm will be designated as a natural environmental protection area, demonstrating that the farm places great importance on sustainable cultivation methods and harmonious coexistence with the environment.

On March 18, 2004, it received the honor of winning a competition organized by the Rainforest Protection Organization, competing simultaneously with 41 countries worldwide. After review by renowned cuppers from Starbucks, Green Mountain Roaster, and others, it achieved an excellent 8th place result, which can be seen as evidence of environmental coexistence.

Coffee Details

Region: Atitlan Region

Estate Name: Santo Tomas Pachuj - La Pachuj Estate

Grade: SHB EP

Altitude: 1,300-1,600m

Varieties: Caturra, Catuai

Production: 1,500 bags

Harvest Period: November - March

Processing Method: Washed, natural sun-dried

Green Bean Certification: Rainforest Protection Certification, Q Coffee

Cupping Notes

Dry Aroma: Caramel aroma, floral aroma, cherry acidity, cypress aroma

Wet Aroma: Floral aroma, honey cream sweetness, nutty aroma, grassland aroma

Slurping: Lime acidity, distinct cane sugar sweetness, moderate body, overall clean and bright flavor, smoky plum sensation, floral aroma briefly stays on the palate, good aroma, delicate finish with berry acidity and nutty sweetness transitions.

Brewing Recommendation

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water to coffee ratio 1:15, 15g coffee grounds. First pour 25g water, bloom for 25s. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly to 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back end flavors of the coffee. Because V60 has many ribs and drains quickly, pausing the pour can extend extraction time, better extracting the nutty and chocolate flavors from the tail end.

Flavor: Multi-layered, overall clean, relatively light mouthfeel, persistent caramel sweetness in the finish, with a hint of bitterness.