Guatemala New Oriente Region Plan del Guayabo Estate Winey Natural Coffee Pour-Over Brewing Parameters

Coffee Origin Information

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Country: Guatemala

Region: New Oriente

Estate: Plan del Guayabo Estate

Producer: Mr. Benjamín Donado

Processing Method: Natural Process

Variety: Bourbon

Altitude: 1,675 meters

The Estate Story

The estate owner is Mr. Benjamín Donado. The Donado family has been dedicated to coffee production since 1990, spanning over 20 years to date.

Previously, local farmers were quite unfamiliar with coffee production. It was difficult to imagine cultivating coffee trees in such steep and high-altitude environments. However, it has now been proven that Benjamin made the correct choice back then, specializing in producing high-quality specialty coffee beans with different varieties and processing methods.

In the early days of the New Oriente region in Guatemala, berry merchants would regularly come to purchase coffee cherries from farmers, who would then resell them to larger intermediaries. These intermediaries would then transport and sell them to the town of Esquipulas, where they would be mixed with other batches into untraceable large quantities of SHB (Strictly Hard Bean), finally sold worldwide under the name "New Oriente."

In response to this situation,越来越多的 international green coffee traders are working hard to change this trend. They work together with local partners to produce delicious and traceable green coffee beans, breaking the traditional vicious cycle. Plan del Guayabo Estate is one of the important members among them.

What is Winey Natural Processing?

Winey natural processing does not refer to adding red wine during the green bean processing process. Rather, its fermentation method and degree are similar to red wine fermentation. The processing steps are similar to natural processing, but with a longer fermentation time, as follows:

1. After coffee farmers harvest mature red cherries, they are placed directly in the sun-drying field to dry under sunlight;
2. During the exposure process, the fermentation degree is continuously monitored;
3. After several days, it is dried to completion;
4. The dried green beans are hulled using a hulling machine to remove pulp and fruit skin, taking out the green beans.

Advantages: Winey natural processed coffee beans have a higher rate of mature red cherries compared to regular natural processed coffee beans, with a longer fermentation time. This increases the sweetness in the coffee, creates richer layers, and produces a flavor profile similar to fermented red wine.

Disadvantages: This processing method requires significant labor and time, making it impossible for mass production. Therefore, it is generally used for processing some more expensive coffee beans.

Brewing Recommendations

FrontStreet Coffee recommends using water at 89-90°C to brew Guatemala coffee, with a water-to-coffee ratio of 1:15, brewing time of about two minutes, using a three-stage pour. Start with 30g of water for a 30-second bloom, then pour to about 120g in segments. Wait until the water level drops and is about to expose the coffee bed, then pour to 225g to finish.

The entry brings a soft fruit acidity with rich fermented wine aroma.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473