Guatemala La Florida Estate Pour-Over Coffee Parameters Recommendations_La Florida Estate Information Story

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Guatemala Coffee Estate - La Florida

Introduction to La Florida Estate

The Las Minas mountain range, located in eastern Guatemala, holds countless treasures of the country. Beyond its natural forest ecosystems and wildlife, it contains rich gold and jade mineral veins, making the treasures of Las Minas mountain range famous throughout Central America. To protect this mountain forest, Las Minas mountain range has now been designated as a Guatemala National Park.

Early on, due to the high altitude and latitude of the Las Minas treasure mountain range, the area was cold, making local coffee cultivation impossible. However, with the effects of global warming, high-altitude specialty coffee cultivation has gradually emerged in the Las Minas mountain area. La Florida Estate is one of the earliest estates in the Las Minas mountain area to start cultivating high-altitude specialty coffee. After making its mark in the Cup of Excellence (C.O.E.) in Guatemala, this emerging micro-origin began to secure its place in the competition.

Located on the southern slopes of the Las Minas mountain range, the volcanic island chain in southern Guatemala blocks moisture from the Pacific Ocean, while the northern mountains block moisture from the Atlantic Ocean, creating a very dry microclimate in this area. However, La Florida Estate has unique advantages - there is a babbling mountain spring within the estate, providing abundant water resources year-round for irrigation and excellent washed processing.

Through the efforts of four generations of the estate family, La Florida Estate now possesses exceptional experience and wisdom in variety selection, cultivation, harvesting, and processing methods. The estate also places great importance on environmental conservation: using solar-powered drying facilities, water recycling, vermicomposting beds (enhancing soil fertility through natural composting methods); and is committed to improving the quality of life for estate workers: providing medical support, education, housing, and related social welfare services.

Guatemala Coffee Profile

Estate: La Florida Estate

Awards: 2016 C.O.E. 5th Place Award-winning Estate

Region: Las Minas Mountain Range

Varieties: Caturra, Catimor, Sarchimor

Screen Size: (To be added)

Moisture Content: (To be added)

Processing: Washed Process

Soil: Clay Soil

Shade Trees: Inga

Annual Rainfall: 2000-3000mm

Altitude: 1500 m

Flavor: Lemon tea, honey plum, floral notes, bright grapefruit acidity, roasted almonds, truffle chocolate, excellent balance

How to Brew Guatemala Coffee [La Florida Estate] Well?

FrontStreet Coffee Hand Brew Reference:

Weigh 15g of [La Florida Estate] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature at 89°C, using a V60 dripper for extraction.

The hot water in the pour-over kettle should be poured in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, centered on the middle of the dripper in clockwise circles. The water stream should not hit where the coffee powder meets the filter paper to avoid channeling effects.

Leave a circle when brewing to the outermost layer of coffee powder, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Hand Brew [La Florida Estate]

FrontStreet Coffee Iced Hand Brew [La Florida Estate] Reference:

Guatemala Coffee [La Florida Estate], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of powder, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the normal hand brew recommendation of 90°C. Normal grinding uses a small Fuji grinder at 3.5 setting, while iced hand brew should be slightly finer by half a setting - small Fuji at 3 setting.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, with forceful stirring impact to make the coffee powder fully tumble. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time should be approximately 2 and a half minutes (similar to the normal extraction time for 20g of powder).

Important Notice :

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Tel:020 38364473