Guatemala LYNN Estate Iced Pour-Over Coffee Techniques Sharing_Guatemala Iced Coffee Flavor Characteristics

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Atitlan Lake Coffee Region

The Atitlan Lake region is one of Guatemala's four major volcanic coffee zones. The mountainous Atitlan region, compared to Huehuetenango, gives coffee a more relaxed personality, but without sacrificing flavor. Atitlan's soil is rich in fertile organic matter. 90% of the coffee is grown along extremely steep slopes extending to Lake Atitlan, Guatemala's largest and most famous volcanic lake. Daily cool breezes from Lake Atitlán affect the region, giving its microclimate its own unique style and characteristics.

Lynn Estate

Lynn Estate has been owned by the Lynn family since 1870. This estate was one of the first coffee estates in Guatemala to receive OCIA organic certification in 1966. Lynn Estate is situated on the eastern side of the lake, in the upper reaches of the Atitlan Lake mountain range. Its altitude makes this estate one of the few in Guatemala that produces organic coffee, and this production method makes them severely affected by leaf rust disease. To maintain the ecosystem and create an ideal environment for coffee cultivation, Lynn Estate uses banana trees as shade trees for the coffee plantation, and only hand-picks fully ripe coffee cherries, which undergo complete washed processing and are then sun-dried on patios.

The estate has 187 hectares of coffee plantation producing Strictly Hard Bean (SHB) coffee, with diverse varieties (Bourbon, Caturra, Catuai, Pache). Lynn Estate focuses heavily on environmental responsibility during coffee cultivation. They preserve native natural forests, with an additional 100 hectares designated for reforestation to plant pine and cypress trees. This helps protect the estate's natural water sources and provides habitat for various animals such as deer, birds, and squirrels. Additionally, they use coffee pulp waste to create organic compost.

How to Brew Guatemala Coffee 【LYNN Estate】

FrontStreet Coffee Hand Brew Reference:

Weigh 15g of 【LYNN Estate】 coffee grounds and grind to medium using a grinder. The ground particles should be slightly coarser than salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, brewing with V60 filter.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, same as before, pour in clockwise circles centered on the middle of the filter. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle when pouring to the outermost layer of coffee grounds, then brew in circles toward the center. At 2 minutes and 20 seconds, brew to 220g to complete the coffee brewing process.

Japanese Ice Pour-Over 【LYNN Estate】

FrontStreet Coffee Ice Pour-Over 【LYNN Estate】 Reference:

Guatemala Coffee 【LYNN Estate】, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but high water column for pouring, with vigorous stirring impact to fully agitate the coffee grounds. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473