How to Brew Guatemala Huehuetenango Blue River Estate Coffee via Pour-Over | Blue River Estate Coffee Flavor

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FrontStreet Coffee Guatemala Coffee - Huehuetenango Rio Azul

Farm: Coop Rio Azul

City: Jacaltenango

Region: Huehuetenango

Country: Guatemala

Altitude: 1,200-1,600 meters

Variety: Bourbon, Caturra

Grade: S.H.B

Processing System: Fully Washed and dried on patio

Aroma/Flavor: Almond, grape, drupe fruit, black tea, fresh cream, red apple, brown sugar, honey

Acidity: Citrus, plum, cherry

Complexity & Other: Rose perfume fragrance, wonderful fresh milk quality, mellow and rich, emits active spicy aroma when heavily roasted

Huehuetenango is a major coffee town in the northwest region. Since ancient times, along with Antigua, it has been one of FrontStreet Coffee's two important Guatemala coffee producing regions. It is world-renowned for its delicate citrus acidity and special chrysanthemum tea flavor. Most coffee is personally cultivated by local residents. Rio Azul is located in the remote town of Jacaltenango, a cooperative composed of 186 members whose members live in Huehuetenango within walking distance of no more than 1.5 hours from the processing plant. Every day around 3 PM, they finish work and begin a series of water processing operations. Recently, Oxfam has provided technical and administrative assistance, teaching an income-increasing project "honey" they are changing, hoping to achieve sustainable development and self-sufficiency.

How to Brew FrontStreet Coffee Guatemala [FrontStreet Coffee Huehuetenango Rio Azul] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [FrontStreet Coffee Guatemala Huehuetenango Rio Azul] coffee powder, pour 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, extracted with V60 filter cup.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the filter cup. 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, pouring clockwise in circles centered on the middle of the filter cup. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effect.

Leave one circle when pouring coffee powder to the outermost circle, then brew circle by circle toward the middle. At 2 minutes 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Pour-over [FrontStreet Coffee Guatemala Huehuetenango Rio Azul]

FrontStreet Coffee Iced Pour-over [FrontStreet Coffee Guatemala Huehuetenango Rio Azul] Reference:

FrontStreet Coffee Guatemala [FrontStreet Coffee Huehuetenango Rio Azul], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is Fuji 3.5 setting, while iced pour-over uses slightly finer half setting - Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used relatively fine but high water column for pouring, forcefully stirring and impacting to make the coffee powder fully tumble, but pay attention not to let the liquid level get too high and avoid hitting the filter paper at the edge.

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

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