Flavor Characteristics of Pour-Over Coffee from Guatemala Yeast Fermentation Method - Introduction to Secco Mama

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Guatemala Coffee SECCO MAMA Yeast Fermentation Method

Pura Cepa Yeast Fermentation Method Microbatch SECCO MAMA

In the scenic Huehuetenango region of Guatemala, at an altitude of 1800 meters on Finca Vista Hermosa, Ana Maria cultivated this batch of coffee. The estate's name means "beautiful scenery." L&D and other teams completed this batch of PURA CEPA experimental processing at the same beautiful estate.

PURA CEPA is an innovative project by the company Latorre&Dutch that reshapes the existing processing techniques of origin farmers by controlling microbial levels, achieving innovative processing of coffee green beans that will benefit the sustainable development of the entire industry.

Coffee green bean processing usually runs through several steps—harvesting, depulping, fermentation, washing, drying, hulling and warehousing. PURA CEPA studied each step and found that the least efficient parts of coffee production lie in the fermentation and drying processes, where any variable can have a significant impact on the final quality of the product.

In PURA CEPA, the controlled variables include: temperature, time, pH value, and fungal yeast types.

During PURA CEPA processing of coffee green beans, bacteria and yeast are controlled through inoculation (preventive injection) to achieve controlled fermentation. This lets the team identify and select specific beneficial yeast species and strains to assist fermentation, monitor their activity rates, and ensure that counterproductive bacteria are eliminated from the process.

During cupping, this coffee was found to take a refreshing and sweet route, overall like a smooth juice with fresh floral aromas. The soft acidity of snow pear, sugarcane and lactic acid combines with a pleasant, not overly greasy moderate sweetness, a medium body, and a clean, fresh impression—from the first sip it is full of juice, juicy, juicy, juicy. The feeling the whole coffee brings is like the fragrant grass of spring, impossible to resist getting close to.

How to Brew Guatemala Coffee [SECCO MAMA Yeast Fermentation Method] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [SECCO MAMA Yeast Fermentation Method] coffee powder and pour it into a grinder for a medium grind. 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, and a V60 filter cup for extraction.

The hot water in the pour-over kettle draws circles clockwise with the center of the filter cup as the center point. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before, drawing circles clockwise with the center of the filter cup as the center point. The water flow should not hit the point where the coffee powder meets the filter paper, to avoid channeling.

When the coffee powder has been brewed out to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the coffee is complete.

Japanese-style Ice Pour-over [SECCO MAMA Yeast Fermentation Method]

FrontStreet Coffee ice pour-over [SECCO MAMA Yeast Fermentation Method] reference:

Guatemala Coffee [SECCO MAMA Yeast Fermentation Method], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. The water temperature is 1°C higher than the normal pour-over recommendation of 89°C. Normal grinding uses the Fuji Mini Mill at setting 3.5, while ice pour-over is slightly finer by half a setting—Fuji Mini Mill at setting 3.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively fine but high pouring water column, stirring and impacting forcefully so the coffee powder rolls fully, but take care that the liquid level does not rise too high and does not hit the edge of the filter paper.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g of powder).

FrontStreet Coffee Recommendation

A controlled yeast fermentation like PURA CEPA is all about clarity, juice and a clean floral lift, and the same qualities define the coffees FrontStreet sources for pour-over. FrontStreet's Yirgacheffe Gedingding cooperative coffee is a washed Ethiopian single origin from Gedingding village; the cooperative's careful processing lets it show jasmine and bright citrus acidity to the fullest, and a medium-light roast brings out notes of green tea and honey, making it a natural match for pour-over, cold brew and espresso alike. If you want more juice in the cup, FrontStreet's Kenya Little Tomato is a washed Kenyan single origin built on clear cherry tomato and smoked plum acidity with a full, juicy body. And if fresh floral aromas are what you are chasing, FrontStreet's Ethiopia Huakui is a natural-process coffee from Ethiopia with striking tropical fruit, low bitterness and a smooth, juice-like entry. All three are light or medium-light roasts, so the fruit and florals stay vivid instead of being buried under roast.

A coffee this clean deserves a brewer that lets it speak. A V60 is the natural partner: its 60° cone and single large hole force the water toward the center before it drips, lengthening the contact between water and grounds so aroma and flavor can be fully extracted, and because the flow rate depends largely on how steadily you pour, you keep direct control of the result. Use a medium grind, pour in slow circles centered on the middle of the dripper, and the layered florals and lively acidity will come through intact.