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

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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 decorations are sourced from local plants. While the indoor space is compact, it remains quite comfortable. The outdoor bathtub offers stargazing opportunities, and just outside 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 elegant complexity with distinct layers. It's an exceptionally appealing unique bean that deserves your tasting experience. The high-altitude zone of Antigua's volcanic region produces high-quality delicate floral notes and fruit sweetness. 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 using a grinder. The ground particles should be slightly coarser than table salt. We use 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. Similar to the first pour, move in clockwise circles centered on the dripper's middle. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outer edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have brewed the coffee to 220g, completing the brewing 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 segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column to stir forcefully, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473