Guatemala LA Fortuna Coffee Pour-Over Flavor Profile Introduction_How to Pour-Over Guatemala Coffee

La Fortuna at Atitlan: A Forest Retreat

Nestled against mountains and facing a lake, La Fortuna at Atitlan is a collection of exquisitely designed, solar-powered eco-cabins hidden within the forest. All building materials and most of the decorations are sourced from local plants. The indoor space is compact yet quite comfortable. The outdoor bathtub offers a chance to stargaze, and just beyond the terrace lies Lake Atitlan — perfect for peacefully finishing even the most tedious book.

The Philosophy of Travel

Wherever you stand, that is the best part of your journey.

Guatemala Antigua Coffee: A World-Class Gem

Coming from Guatemala's Antigua region — the world's premier specialty coffee producing area — this coffee features perfect bean formation, medium viscosity, and an elegant complexity with distinct layers. It is an exceptionally appealing, unique bean that deserves to be tasted. The high-altitude zone of Antigua's volcanic region produces delicate floral notes and fruit sweetness of real quality. The region is characterized by fertile volcanic soil, high mountain ridges, clean natural water sources, shaded moist forests, abundant sunshine, and cool evening breezes.

Coffee Specifications

• Growing Region: Guatemala Antigua
• Altitude: 1800-2000m
• Variety: Bourbon
• Processing: Washed method

How to Brew Guatemala Coffee [LA Fortuna] Perfectly

FrontStreet Coffee Pour-Over Reference:

Measure 15g of [LA Fortuna] coffee grounds and grind them to medium fineness. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (60% standard sieve pass rate) with water temperature at 89°C, extracted using a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. As with the first pour, move in clockwise circles centered on the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper, to prevent channeling.

Leave one circle of space when pouring to the outer edge of the coffee grounds, then continue pouring in circles back toward the center. At 2 minutes and 20 seconds, you should have brewed the coffee to 220g, completing the process.

Japanese Ice Pour-Over [LA Fortuna]

FrontStreet Coffee Ice Pour-Over [LA Fortuna] Reference:

Guatemala coffee [LA Fortuna], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the small Fuji grinder at setting 3.5, but for ice pour-over, grind slightly finer by half a setting to small Fuji setting 3.

Bloom with 40g water for 30 seconds.

Use staged pouring: a first segment with 60g of water, a second segment with 40g. Use a relatively fine but high water column to stir forcefully, making sure the coffee grounds tumble thoroughly. Be careful, though, not to let the liquid level rise too high or touch the edge filter paper.

The whole extraction should take approximately 2.5 minutes (similar to the normal extraction time for 20g of grounds).

FrontStreet Coffee Recommendation

Guatemalan coffee like this one is a natural fit for the V60. Designed by Hario, the Tokyo glassmaker founded in 1921, the V60 was redesigned in 2004 and launched a year later, named for its distinctive 60° cone and "V" shape. That cone and 60° angle force the water toward the center before it drips into the server, extending contact between water and grounds so aroma and flavor extract fully, while the single large hole gives the brewer direct control over flow rate — and therefore over the flavor in the cup.

As the third wave shifted roasting from dark toward light and palates from heavy and sweet toward delicate acidity, the V60's fast extraction proved ideal for bringing out three-dimensional aroma and lively acidity. That makes it the perfect tool for floral, fruit-forward coffees: the classic Yirgacheffe character of the FrontStreet Gotiti Cooperative, the tropical fruit richness of the FrontStreet Ethiopia Huakui, the Geisha florals of the FrontStreet Strawberry Candy, or the raisin-toned FrontStreet Mozart.

Hario now makes the V60 in resin, ceramic, glass, copper, stainless steel, and more. The material affects looks, weight, and — through heat conduction — subtle differences in extraction, but the structure stays the same. FrontStreet Coffee favors the resin version, first because resin effectively blocks heat loss, and second because in standard industrial production resin is the easiest material to mold with the smallest tolerances. Brew at around 89-91°C, and remember that if you prefer a cleaner, brighter cup, the FrontStreet Kenya Little Tomato — a washed Kenyan bean with cherry tomato and smoked plum character, grown in the Thika region at 1550-1750 meters from SL28 and SL34 — also performs beautifully through a V60.