Lake Atitlan Guatemala Coffee Region | Flavor Profile and Brewing of El Ceylan Estate European Standard SHB Washed Beans

Guatemala Atitlan Region | Finca Ceylan European Standard SHB Washed Bean Flavor and Brewing

Finca Ceylan in the Atitlán region was purchased by the Echeverria family in 1870. The coffee beans grow in volcanic gravel soil and are cultivated alongside other agricultural products such as muskmelon and pineapple. This is a Rainforest Alliance certified bean. The farm is located at an altitude of approximately 1000-1500 meters and belongs to the Typica variety. PS: Rainforest Alliance certified beans (within the cultivation area, must be intercropped with multiple agricultural products). The local average temperature is around 20 degrees Celsius. The raw beans are washed using pure water, and the wastewater is collected and left to settle, then used as natural fertilizer along with residues, creating a self-sufficient system that avoids pollution of river basins. The surrounding rivers and forest lands are preserved as important ecosystems. Finca Ceylan only employs local residents. The plantation owner provides housing construction for employees, clean drinking water supply, and builds schools to provide education for employees' children, forming a utopia.

Since Guatemala's independence in 1838, the Spanish introduced coffee cultivation to Guatemala. They utilized the diligent nature and inexpensive labor of the local Maya people to continuously produce cheap coffee supplying the entire Latin America. This phenomenon continued until the 1970s, after World War II, when German merchants vigorously promoted Guatemalan coffee sales to Germany and brought it to prominence. Before World War II, 60% of Guatemala's coffee production was exported to Germany.

However, in 1942, Guatemala, allied with the United States, officially declared war on Germany, which was part of the Axis powers, and confiscated all German coffee plantations in Guatemala at that time. In the 1950s, with the assistance of American coffee experts, these confiscated small farms were divided into small units and distributed to coffee smallholder families working on the farms. Finca Ceylan has 75 hectares of forest within its protected area. The plantation uses the remaining coffee pulp and residues from coffee washing to make organic fertilizer, forming a self-sufficient recycling system. The water used for washed coffee is also filtered through oxidation tanks and then recycled to avoid polluting river basins.

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 extremely hard coffee beans. It is the world's 9th largest coffee bean producing country. Guatemala's main coffee producing regions include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, and Acatenango. The coffee beans produced in Guatemala's seven coffee-producing regions are all Arabica, all located on highland terrain under subtropical climate conditions, with abundant and stable rainfall, fertile volcanic ash soil, making Guatemala have extremely suitable natural environmental conditions for coffee cultivation throughout the country. Each region has unique flavors, superior acidity and fruity aromas, smooth and palatable, belonging to one of the world's top-tier coffees, suitable for single-origin drinking. The Antigua region is located in the entire area dominated by the Madre plateau in the topographically mountainous range that crosses Guatemala. Due to the natural condition factors of this producing region, Antigua has become Guatemala's most famous producing region.

One of Guatemala's four major volcanic coffee regions. Atitlan's soil is among the most fertile of organic matter. Ninety percent of the coffee is planted along extremely steep slopes, extending all the way to Lake Atitlan.

Flavor Profile:

1. Sweet and aromatic taste (virtually no acidity in medium roast).

2. When brewing, the aroma has light floral notes and cocoa fragrance.

3. The initial flavor is relatively light; after cooling slightly, the coffee aroma and sweetness become rich.

Coffee Information:

Region: Atitlan region, Finca Ceylan

Variety: Caturra, Catuai

Roast Level: Light roast

Grade: European Standard Washed Strictly Hard Bean (SHB)

Processing Method: Washed

Harvest Period: December to March of the following year

Processing Method: Washed

Flavor Notes: Orange, almond slices, dark cocoa

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90 degrees Celsius

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee grounds. First infusion with 25g of water, bloom for 25 seconds. Second infusion to 120g, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, stopping the pour can help extend the extraction time.

Important Notice :

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