Guatemala Finca Santa Catalina Natural Bourbon Coffee Characteristics_How to Make Guatemalan Pour-Over Coffee-

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Finca Santa Catalina, Guatemala

Introduction to the Estate:

Finca Santa Catalina is located on the western side of the Antigua Valley, between the Acatenango and Agua volcanic ranges. The estate has been operated by the Echeverria family for several generations and is now managed by Mr. Pedro Echeverria.

Originally cultivating short-term economic crops such as sugarcane, Finca Santa Catalina began growing coffee several decades ago. The machinery previously used for grinding sugarcane was repurposed for removing the pulp and fruit from coffee cherries. The estate continues to use hydropower as its main source of electricity. From nurturing coffee seeds to packaging and arranging export, the estate handles everything itself, serving as a model of vertical integration in the coffee industry. Recently, the estate has begun updating its equipment to ensure and improve coffee quality.

Estate Details:

Country: Guatemala

Region: Antigua

Town: San Miguel Dueñas

Altitude: 1,600-1,800 meters

Average Temperature: 18-22°C

Annual Rainfall: Approximately 800-1,200 mm

Soil Type: Volcanic soil

Cupping Score: 86

Flavor: Floral and fruity notes, sugarcane sweetness, clean

Processing: Natural

Variety: Bourbon

How to Brew Guatemala Coffee【Finca Santa Catalina】

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Finca Santa Catalina coffee grounds and pour into a grinder for medium grinding. 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, using a 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 you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, just like before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where the coffee grounds meet the filter paper to prevent channeling.

When pouring to the outermost circle of coffee grounds, leave one circle of space, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Ice Pour-Over【Finca Santa Catalina】

FrontStreet Coffee Ice Pour-Over【Finca Santa Catalina】Reference:

Guatemala coffee【Finca Santa Catalina】, light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a thin but high water column for pouring, applying force to stir and impact, allowing the coffee grounds to roll thoroughly. However, be careful not to let the water level get too high or touch the filter paper at the edges.

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

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