How to Calculate Pour-Over Coffee Water-to-Coffee Ratio for Guatemala La Capucha Bourbon - Origin of the Capucha Name

Guatemala Coffee - La Pradera Bourbon

This farm sits in the Panchoy Valley of Antigua, Guatemala. In 1874, the great-grandfather of the current owner, Mr. Dalton — a man named Manuel Matías — was commissioned by the state to plant one million coffee seedlings in Antigua, and La Pradera farm was born. The farm operates within the Philadelphia farm, managed by the Dalton family, and comprises only the Bourbon-variety plots grown between 1,650 and 2,100 meters — those plots are what define La Pradera.

The name comes from the colonial Spanish architecture of Antigua, where every building is crowned with a rooftop ventilation opening called a "cupola." Look across the farm's buildings and the cupola is always the highest point. Naming this Bourbon coffee "La Pradera" is the farm's way of saying these are its very finest beans — and the cup agrees: this year's lot scored an impressive 92.25 points.

Cupping Report:

Highest point of La Pradera: 1,960 meters

Grade: SHB, EP

Coffee Tree Variety: Bourbon

Flowering Period: April - May

Harvest Period: December - March

Processing Method: Washed

Other: Fully sun-dried on tiles, altitude 1,650-2,100 meters, annual rainfall 1,800mm, average annual temperature 19°C, shade-grown cultivation.

How to Brew Guatemala Coffee [La Pradera Washed Bourbon] Perfectly?

FrontStreet Coffee's pour-over reference: weigh 15g of [La Pradera Washed Bourbon] and grind to a medium coarseness — slightly coarser than table salt. We use the BG grinder at setting 5R (a 60% pass-through rate on the standard sieve), water at 89°C, and a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper, starting the timer as you begin. Bring the coffee up to 30g within 15 seconds, then stop. At the 1-minute mark, begin the second pour — again clockwise circles around the center, keeping the stream away from the seam where grounds meet filter paper to prevent channeling.

Leave one ring of space along the outermost edge of the coffee bed, then work circle by circle toward the center. At 2 minutes 20 seconds the coffee should reach 220g, and the brew is complete.

Japanese-Style Iced Pour-Over [La Pradera Washed Bourbon]

FrontStreet Coffee's iced pour-over reference for [La Pradera Washed Bourbon]:

Guatemala coffee [La Pradera Washed Bourbon], light-medium roast, BG grinder setting 5M (a 67% pass-through rate on the standard sieve).

20g of coffee, 150g of ice, 150g of hot water. Run the water 1°C hotter than the standard 90°C pour-over recommendation. For normal brewing we use the Fuji grinder at 3.5; for iced pour-over, grind slightly finer at Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in two stages: 60g of water first, then 40g. Use a fine but high water column and pour with intent, stirring the grounds forcefully so they tumble fully — just be careful not to let the liquid level climb too high or pour onto the filter paper at the edges.

Total extraction time runs about 2.5 minutes (in line with the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

A clean, bright washed lot like La Pradera belongs in a V60 — and so do the beans FrontStreet Coffee recommends for that dripper. The washed Yirgacheffe Guodingding Cooperative is the classic first step into pour-over: jasmine florals, lemon acidity, and berry notes with a green-tea-like finish, its acidity soft and fruit-like rather than sharp. For a more complex expression of bright fruit, FrontStreet Coffee's Kenya Cherry Tomato comes from the Thika region at 1,550-1,750 meters, built on SL28 and SL34 and pushed through Kenya's signature 72-hour double-washed fermentation: cherry tomato and dried plum up front, snow pear and black plum in the middle, brown sugar sweetness and a whisper of green tea in a long, clean finish.

If you prefer your V60 cup rounder and sweeter, FrontStreet Coffee's Jamaica Blue Mountain No. 1 balances cream, caramel, chocolate, nuts, and honey without letting any single note dominate, and the PWN Indonesia Golden Mandheling — herbal and dark-chocolate-rich, almost acid-free — shows just how much range this dripper really has.