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Guatemala Huehuetenango Region | Waykan "Night Star" Micro Batch | Washed Castillo Cas

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). In the local dialect of Guatemala, Waykan means the star or starlight shining in the night sky. The Waykan Project is a green bean initiative featuring the Castillo and Caturra varieties. What are the flavor profiles of these washed processing coffees from Guatemala's Huehuetenango region?

Guatemala Huehuetenango Region | Waykan "Night Star" Micro-lot | Washed Castillo, Caturra Flavor Profile

In the local Guatemalan dialect, "Waykan" means stars or starlight shining in the night sky. The "Night Star Project" (Waykan) is an initiative by green coffee importer Cafe Imports. Through marathon cupping sessions, they continuously cup each coffee to identify those with exceptional quality and flavor, grading them as "Night Star" micro-lots. "Star Night" has also become representative of the flavor and quality of Huehuetenango coffee. As long as farmers have farms, regardless of scale - whether producing 2 bags or 200 bags - their coffee can be cupped. Coffee with a clean, refreshing taste that scores 85-86 points is labeled as regional Huehuetenango coffee. Those scoring 87 points or higher are processed individually as micro-lots for sale, earning higher premiums to reward quality coffee and receive the "Night Star Badge."

Coffee Details

Varieties: Colombia, Caturra, Castillo

Region: Huehuetenango

Producers: Small farmers from four municipalities: Chajul, Quiche, Cotzal, Nebaj

Altitude: 1,200-1,700 meters

Processing: Washed

Grading: Micro-lot, 87+ points

Flavor Notes: Black grape, vanilla, almond

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R440 grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water for 25-second bloom. Second pour to 120g, then pause until the water level drops to halfway, then slowly pour to reach 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors. Because the V60 has many ribs and faster drainage, pausing during pouring helps extend the extraction time.