Guatemala Finca Hermosa Natural Typica Brewing Guide_Guatemala Typica Bean Flavor Characteristics

Guatemala Coffee - CoE Award Winning Acatenango Finca Hermosa Natural Typica

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Estate Introduction

Since the early 1990s, Guatemala's National Coffee Association (Ana Café) has been actively classifying and introducing the various producing regions of Guatemala based on coffee flavor, climate, soil, and altitude conditions. Among these, the most recently classified region is the Acatenango region, located near the Fuego volcano. In the Acatenango region, coffee trees generally grow at high altitudes above 1,800 meters. They also benefit from the effects of Fuego volcano eruptions, which make the coarse, sandy soil rich in minerals. Due to the influence of Atlantic sea breezes, farmers in the Acatenango region mostly still use traditional sun-drying methods rather than mechanical dryers for the subsequent drying steps.

Finca Hermosa is currently managed by the third-generation and quite young estate owner, Max Fernando Perez Rios. In the Acatenango region, Max's family can be considered one of the earliest families engaged in coffee cultivation. To this day, they still own many cultivation lands. In 2010, Max consolidated four plots of land from his brothers and sisters for unified management and named it Finca Hermosa. Within Finca Hermosa, Max has long had various wet and dry processing equipment, and also set up African raised beds to enhance quality stability in subsequent coffee drying. In terms of estate management, as a third-generation owner, Max has his own approach. Throughout the coffee harvest and processing season, you can often see him entering the cultivation fields and processing plants with workers to actually participate in the coffee processing workflow, ensuring coffee quality.

Flavor Description

Rich and intense floral notes with citrus acidity, high sweetness, and a long-lasting, smooth finish.

How to Brew Guatemala Coffee [Finca Hermosa Natural Typica] Well?

FrontStreet Coffee Pour-Over Reference

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

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. During the second pour, as before, pour in clockwise circles centered on the middle of the dripper. The water flow should not hit where the coffee powder meets the filter paper to avoid channeling effects.

When pouring the coffee powder to the outermost circle, leave a small gap, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese Iced Pour-Over [Finca Hermosa Natural Typica]

FrontStreet Coffee Iced Pour-Over [Finca Hermosa Natural Typica] Reference

Guatemala coffee [Finca Hermosa Natural Typica], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g coffee 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 iced pour-over uses a slightly finer setting - Fuji 3.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively thin but high water column for pouring, stirring forcefully to make the coffee powder fully tumble. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

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