Guatemala Flora Coffee Bella Vista Estate Iced Pour-Over Tutorial - Is Iced Pour-Over Flora Coffee Delicious?

Guatemala Coffee - Antigua Flora Bella Carmona Estate

From the most beautiful and charming valley of Guatemala, Antigua.

The name covers two farms.

It is also a star estate that has won multiple awards.

The earliest was a first prize at the Guatemala National Expo in 1935.

Keywords: Peach, Citrus, Floral notes

A friend once brought this exact coffee back from a chance selection at Stumptown, at a time when my own green beans were still on their way - which felt like a small stroke of fate. On the first day it tasted like a glass of peach juice with floral notes. After the beans rested, citrus, vanilla, peach, honey, and cherry tomato followed one after another, with the floral note still standing proudly on top.

How to Brew Guatemala Coffee [Flora Bella Estate] Well

FrontStreet Coffee pour-over reference: weigh 15g of [Flora Bella Estate] coffee powder and grind to medium fineness. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), a water temperature of 89 degrees Celsius, and a V60 dripper.

With the hot water in the pour-over kettle, draw 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. For the second pour, just as before, draw clockwise circles centered on the middle of the dripper. The water stream should not hit where the coffee powder meets the filter paper, to avoid a channel effect.

Leave one circle of space when pouring to the outermost edge of the coffee powder, then draw circles back toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Japanese-Style Iced Pour-Over [Flora Bella Estate]

FrontStreet Coffee iced pour-over [Flora Bella Estate] reference:

Guatemala coffee [Flora Bella Estate], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g powder, 150g ice, 150g hot water. The water temperature should be one degree above the hot pour-over recommendation, at 90 degrees Celsius. Normal grinding uses a small Fuji 3.5 setting; for iced pour-over, grind slightly finer by half a setting, to small Fuji 3.

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 and impacting forcefully so the coffee powder rolls completely. Be careful not to let the liquid level rise too high, and avoid hitting the filter paper at the edges.

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

FrontStreet Coffee Recommendation

An iced pour-over rewards a bean with clear fruit and floral aromas that stay bright as the cup chills, and FrontStreet Ethiopia HanaKui is exactly that kind of coffee. Its tropical fruit character is intense - strawberry, passionfruit, jackfruit, even lychee - with obvious sweetness and very low bitterness, so it stays smooth and juicy over ice. Served as an iced pour-over, its fruit and flower notes lift rather than flatten, which makes it one of the most rewarding beans to brew when the weather turns warm.

If you prefer a sharper, more refreshing profile, FrontStreet Kenya Little Tomato brings vivid acidity to the glass. Grown at 1,550-1,750 meters in the Sika region from the classic SL28 and SL34 varieties and processed with Kenya's 72-hour double washed method, it shows cherry tomato, dark plum, pear, and a clean, lingering finish, and in a chilled pour-over that bright, juicy acidity comes through especially well. It also makes an excellent cold brew if you want to set the coffee aside overnight instead.

Iced or hot, the V60 is a good choice for beans like these. Hario, founded in Tokyo in 1921, redesigned its cone dripper in 2004 and released the familiar 60-degree V shape the following year. The single large hole and the 60-degree cone keep water flowing freely and extend contact between water and grounds, so the delicate peach, citrus, and floral notes of a coffee like this one arrive intact rather than muddy. Keep the ice and the hot water in balance, pour in gentle stages, and the fruit will stay clean from the first sip to the last.