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

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 regions, all growing Arabica. Huehuetenango lies in the central part of the country, with abundant and stable rainfall and fertile volcanic soil, producing smooth, 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's said to be named because the growing area is often shrouded in clouds and mist, creating a beautiful sight when sunlight pierces the clouds at sunrise. Its mouthfeel is clean and delicate, with noticeable sweetness and distinctive flavors.

How to Brew Guatemala Coffee [EL SOL Estate Huehuetenango]

FrontStreet Coffee Pour-over Reference

Weigh 15g of [EL SOL Estate Huehuetenango] coffee powder and grind it medium. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water at 89°C, and a V60 dripper.

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

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 to 220g. The brew is complete.

Japanese-Style Ice Pour-Over [EL SOL Estate Huehuetenango]

FrontStreet Coffee Ice Pour-over 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 a Fuji 3.5 setting, while ice pour-over uses half a grid finer—Fuji 3.

Bloom water amount 40g, bloom time 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column to stir and agitate, letting the coffee powder roll fully. 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).

FrontStreet Coffee Recommendation

Natural-process coffees with this much fruit and sweetness pair beautifully with a dripper. FrontStreet Coffee suggests these.

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