How to Brew Guatemala El Potosi Estate Washed Coffee - What Brewing Methods Are Suitable for Guatemala Coffee

Introducing Guatemalan Coffee — El Potosi Estate

Guatemala is a major coffee producer in Central America, ranking eighth in the world. Its name comes from the Mayan language and means "land of many trees." Sitting at the heart of the isthmus, it is often called "the pearl on the crown of Central America." Though its land area is limited, it packs in a rich, varied climate. This is a country of lakes and volcanoes, and its volcanic soil, rainfall, temperature, humidity and altitude together create something close to a perfect environment for coffee.

It is a renowned producer of high-quality Arabica in Central America. Coffee from its five volcanic regions and three non-volcanic regions is highly distinctive and holds an excellent reputation on the international market.

El Potosi Coffee Estate

How to Brew Guatemalan Coffee [El Potosi Estate] Well

FrontStreet Coffee pour-over reference: weigh 15g of [El Potosi Estate] grounds and grind at a medium setting — the particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water at 89°C, and a V60 dripper.

Pour from the kettle in clockwise circles centered on the middle of the dripper. Start the clock when brewing begins. In 15 seconds, reach 30g, then stop pouring. When the clock hits 1 minute, begin the second pour, again centered on the middle in clockwise circles. Keep the stream off the seam where the grounds meet the filter paper to avoid channeling.

Leave a ring around the outermost edge of the coffee bed, then keep circling toward the center. At 2 minutes and 20 seconds the brew should reach 220g, and you are done.

Japanese-Style Iced Pour-Over [El Potosi Estate]

FrontStreet Coffee iced pour-over [El Potosi Estate] reference:

Guatemalan coffee [El Potosi Estate], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of grounds, 150g of ice cubes, 150g of hot water. The water should be 1°C higher than the standard pour-over recommendation of 89°C, so 90°C. Normal grinding uses a Fuji 3.5 setting, while iced pour-over uses slightly finer — Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g. Use a relatively fine but high water column, applying force to stir and agitate so the grounds roll fully. Be careful not to let the water level rise too high, and avoid hitting the filter paper at the edges.

The whole extraction runs about 2.5 minutes, similar to a normal brew with 20g of grounds.

FrontStreet Coffee Recommendation

Washed Guatemalan coffee like El Potosi is built for a V60, and it is exactly the kind of lot FrontStreet Coffee recommends to anyone learning pour-over. The V60's conical 60° shape forces water toward the center before it drips through, which stretches the contact between water and grounds and pulls out more aroma and flavor, while the single large hole lets the flow run freely — so the final cup reflects how well you control the pour.

Since the third wave shifted roasting lighter, the V60's fast extraction has become the tool for layered aromatics and lively acidity. That is why floral and fruit-forward coffees shine in it: our Ethiopia Hua Kui, with its intense tropical fruit, and our Yirgacheffe Gudingding, with its classic bergamot-and-floral Yirgacheffe profile, are both excellent V60 candidates. If you prefer something rounder, the medium-dark side of the lineup — our Jamaica Blue Mountain No.1 or PWN Golden Mandheling — enjoys the same dripper when you want body and caramel sweetness instead of acidity.

If you are just starting out, FrontStreet Coffee suggests the resin Hario V60. Resin blocks heat loss better than glass or ceramic, and in mass production it holds the tightest tolerances, so the geometry stays consistent from one unit to the next.