How to Brew Guatemalan Azotea Estate Coffee in a Pour-Over - A Complete Guide

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Guatemala Coffee - Antigua LA Azotea

Green Bean Grade: SHB

Variety: Bourbon

Region: Antigua

Azotea Farm is located in northern Antigua. The farm has a long history dating back to 1883. The current farm owner, RICARDO POKORNY, is the fifth generation. Azotea has built a museum within the farm. This museum's dependency on coffee cultivation income is not as high as other farms. The stable income from the museum gives the farm owner the capacity to research coffee cultivation-related topics. The farm has become a successful case study in using organic pesticides and organic fungicides made from garlic, chili peppers, aloe vera, and other natural ingredients.

Azotea Estate is located in the Antigua region at an altitude of 1645 meters. The coffee beans are of Bourbon variety, washed process, and coffee cultivation began in 1888.

Guatemala is located in northwestern Central America, bordering Mexico to the north and El Salvador and Honduras to the south. The country has 34 volcanoes, with forest areas accounting for two-thirds of the national territory. Coffee was truly introduced to Guatemala in 1750 by Jesuit priests. Guatemala produces approximately 3.5 million bags of coffee annually, with coffee green beans accounting for 40% of the country's total agricultural product exports.

When it comes to Guatemalan coffee, the most familiar regions to everyone are Huehuetenango and Antigua. They mainly produce Bourbon variety coffee beans, which have strong acidity and mellow flavor with a slightly wild character. The charm of Antigua lies in its balanced and refreshing fruit acidity, rich spicy notes, and unique smoky flavor.

Altitude: Approximately 1645 meters

Processing Method: Washed

Cupping Notes: Light citrus acidity, cream, nuts, caramel, clean and smooth body

How to Brew Guatemala Coffee [Azotea Estate] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Azotea Estate] coffee powder and pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, and V60 dripper for extraction.

Pour the hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

Leave a circle when brewing the coffee powder to the outermost ring, 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 Ice Hand-pour [Azotea Estate]

FrontStreet Coffee Ice Hand-pour [Azotea Estate] Reference:

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

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal hand-pour recommended 90°C. Normal grinding uses Fuji 3.5 setting, while ice hand-pour uses slightly finer by half a notch - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, stirring forcefully to make the coffee powder roll fully. However, be careful that the liquid level should not be too high and should not hit the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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