How to Brew Guatemala El Sol Estate Vivet Nan Fruit Coffee Pour-Over Without Astringency

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Guatemala Chimaltenango Ojo del Sol Natural

Guatemala Coffee Eye of the Sun

Ojo del Sol means "The Eye of Sun" in Spanish.

Product Details

Name: Guatemala Ojo del Sol Natural

Varieties: Bourbon, Caturra

Region: Huehuetenango Province

Altitude: 1500m - 1600m

Processing: Natural

Roast Level: Medium Roast

Flavor Description: Passion fruit, strawberry, chocolate aftertaste, clean and delicate mouthfeel

Cupping Results: Acidity - 2/5, Sweetness - 4/5, Aroma - 3/5, Body - 2/5, Balance - 3/5

Guatemala has many volcanic mountains and highlands that produce high-quality Central American high-altitude hard beans, making it the world's ninth-largest coffee exporter. The country has eight main coffee-producing regions, all growing Arabica coffee beans. Huehuetenango is located in the central part of the country, with abundant and stable rainfall, fertile volcanic soil, producing smooth and fruity coffee that is widely acclaimed.

This batch of Ojo del Sol is a rare natural process from Guatemala, representing the collective effort of many local small farmers. It is said to be named because the producing area is often shrouded in clouds and mist, creating a beautiful sight when sunlight penetrates the clouds and fog at sunrise. Its mouthfeel is clean and delicate with noticeable sweetness and unique flavors!

How to Brew Guatemala Coffee [EL SOL Estate Huehuetenango]?

FrontStreet Coffee Pour-over Reference:

Weigh 15g of [EL SOL Estate Huehuetenango] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with V60 dripper.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, like the first, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channeling effects.

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

Japanese-style Ice Pour-over [EL SOL Estate Huehuetenango]

FrontStreet Coffee Ice Pour-over [EL SOL Estate Huehuetenango] Reference:

Guatemala Coffee [EL SOL Estate Huehuetenango], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively fine but high water column for stirring and impact, allowing the coffee powder to roll fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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