How to Brew Guatemala San Jose Estate Black Cherry Natural Process Coffee_San Jose Estate Coffee Recommendation

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San Jose Estate: Guatemala's Premier High-Altitude Coffee

At the summit nearing Antigua, Guatemala, lies San Jose Estate at an altitude of nearly 1900 meters, definitively classified as highland climate. When coffee buyers arrive at the farm, they experience the uniquely cool Guatemalan climate, pulling up their collars as they begin their coffee exploration.

Due to its location at the highest point of Antigua city's summit, the climate is colder. Coffee grown in this region develops a more robust character, with the cold climate environment typically producing richer flavors and body.

San Jose Estate primarily cultivates Bourbon, an original Arabica variety that inherently possesses excellent sweetness. Through the black cherry natural processing method, sweetness and complex fruit flavors are locked within each small coffee bean. The black cherry processing method involves harvesting coffee cherries when they are fiery red and approaching purple color, then placing them directly on drying patios without washing. African beds are not used because San Jose Estate's extremely high altitude and cold weather allow the coffee to absorb ground heat through direct sun exposure during the day, resulting in more even fermentation. This processing creates flavors that not only present the typical fruit and wine notes found in lower altitude coffees but also add the sweet cocoa flavors that come from the solid growing environment at high altitudes. The coffee's overall expression is exceptionally rich, making it a cup truly worth savoring slowly.

Most Guatemala coffee grown at higher altitudes is not suitable for natural processing, but San Jose Estate's professional management methods present a more diverse aspect of Guatemalan natural coffee. Consequently, the estate frequently wins top honors in the Cup of Excellence (COE) competition and has become the overall champion of Guatemala's single-origin regions. It is an indispensable diverse Antigua natural bean for enthusiasts of Guatemalan coffee.

The estate also frequently wins top honors in the Cup of Excellence competition and has become the overall champion of Guatemala's single-origin regions. Therefore, coffee grown at this estate has always been considered prestigious Antigua coffee. Its beans are fuller, with a stronger smoky aroma, rich fragrance with subtle sweet and tart notes, and more complex aromatics than other coffees. The rich aroma is enjoyable even without drinking—it's a pleasure just to smell it. It has rich and velvety body, intense and lively fragrance, with refined acidity. When the enticing rich aroma lingers on your palate, there's an indescribable mystery within it. At the first sip, you might find it unremarkable, but as the coffee slowly cools, you'll discover its subtle sweetness and be surprised by its depth. Due to this special charcoal-roasted aroma, Antigua coffee is also known as "cigarette coffee."

How to Brew Guatemala Coffee: Antigua San Jose Estate

FrontStreet Coffee Pour-Over Reference:

Measure 15g of Antigua San Jose Estate coffee grounds, 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), water temperature 89°C, with V60 dripper for extraction.

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

When pouring coffee grounds, leave a circle at the outermost edge, then pour circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Style Ice Pour-Over: Antigua San Jose Estate

FrontStreet Coffee Ice Pour-Over Reference:

Guatemala Coffee: Antigua San Jose Estate, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee, 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 settings - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but tall water stream to forcefully 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 is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

Important Notice :

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