Guatemala|Huehuetenango Coffee Roasting and Pour Over|Orange Tree Farm Caturra

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FrontStreet Coffee Guatemala Los Naranjales Pacamara

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.3-c-s.w4002-15673140470.11.7b281b50X6Unzo&id=571863079054

Guatemala Huehuetenango Los Naranjales Caturra Washed

• Country of Origin: Guatemala
• Variety: Catuai
• Region: Huehuetenango
• Farm: Los Naranjales
• Farm Owner: Carlos Armas
• Altitude: 1750 meters
• Processing Method: Washed; Dry fermentation
• Flavor Notes: Nectarine, Navel Orange, Vanilla

FrontStreet Coffee Roasting Suggestions:

Guatemala SHB coffee beans have very high hardness. To allow them to fully expand and develop their flavors while maintaining the excellent acidity of Guatemala coffee, you can employ an "acid-pulling" technique during roasting—increase the heat at the yellowing point, keeping the temperature curve rising steeply to achieve the purpose of increasing heat to promote aroma and cracking. When the first crack becomes dense, reduce the heat for a "sweetness enhancement" operation to develop sweet flavors, and turn off the heat before dropping the beans to glide and increase body and maturity. The smoky flavor of Huehuetenango becomes more pronounced with darker roasts, so a lighter roast degree is recommended. It's suggested to drop the beans at about 13 degrees into first crack development, when the coffee beans are at the stage where first crack is nearly ending—light roast.

Pour-over Brewing Suggestions:

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 88-90°C

Other Brewing Suggestions:

French Press: Medium grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

Siphon: Medium-fine grind, 1:15 coffee-to-water ratio, water temperature 87-89°C

Guatemala Huehuetenango Los Naranjales Farm

Huehuetenango is a particularly special region among Guatemala's coffee-producing areas. While volcanic soil is most common in Guatemala, this region has limestone soil, giving Huehuetenango coffee a subtle mineral-like aroma. Although highlands around 2000 meters typically experience frost at night, warm air currents from Mexico steadily flow into Huehuetenango, protecting the high-altitude coffee plantations from frost damage.

The owner of Los Naranjales farm is Carlos Armas. The farm uses washed processing with dry fermentation. The Barn particularly loves the flavor of Los Naranjales coffee, which is distinctly different from other Huehuetenango coffees. Carlos Armas is now The Barn's exclusive partner.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473