How to Pour Over Guatemala Maya Star Coffee - Iced Pour Over Maya Coffee Flavor Description

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Guatemala Coffee - Maya Star High Altitude Selection

Guatemala Huehuetenango Maya Star

The extremely high altitude makes the coffee cherry flavors more abundant

Guatemala is located in the Central American isthmus, with many volcanic mountains and plateaus. It ranks as the world's 9th largest coffee bean producer. Coffee is mainly grown in eight major producing regions, among which Huehuetenango in the northernmost part is a well-known and popular coffee-producing region. The famous Injerto Estate is also located here, having won multiple C.O.E. championships.

Huehuetenango is situated along the Sierra de los Cuchumatanes mountain range, which contains the highest peak in Central America at 4,000 meters. The soil is not volcanic but sandy limestone soil, with an average annual temperature of 20-24°C. The soil is fertile and rainfall is abundant. There are dry, hot winds from Mexico, and the mountainous areas are free from frost damage. The steep slopes combined with special valley terrain create unique and varied microclimates in each block.

Due to the remote location of the Huehuetenango producing region, most coffee farmers are small-scale. To maintain stable flavor and quality, we use mixed harvesting methods, selecting high-quality coffee from small coffee farmers for centralized processing.

EP (European Preparation)

European countries found that this grading system did not meet their coffee requirements, so they specifically requested the addition of hand sorting procedures.

Taste Description

It has a relatively high body and rich fruit acidity, with a subtle wine aroma and distinct layered variations.

36 Coffee Aromas

Black currant, cream, malt, maple, almond

How to Brew Guatemala Coffee [Maya Star] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of Maya Star coffee powder, pour it 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, extracted with V60 filter cup.

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

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the middle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Ice Pour-over [Maya Star]

FrontStreet Coffee's ice pour-over [Maya Star] reference:

Guatemala Coffee [Maya Star], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. The 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 by half a notch - small Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high water column for forceful stirring impact, allowing the coffee powder to fully tumble, but note that the liquid level should not be too high and should not hit the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473