Is Guatemala Antonio Estate Coffee Delicious? How to Brew a Cup of Huehuetenango Coffee

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Antonio Estate: 9th Place Winner in Guatemala's COE Competition

Guatemala Antonio Estate Huehuetenango

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A coffee that can give you the sweet feeling of falling in love!

Flavor Notes: High creamy sweetness, rich fruit aroma, refreshing orange and peach notes, hazelnut chocolate

Among Guatemala's three major non-volcanic coffee-producing regions, Huehuetenango Highlands is the driest and highest altitude area. The dry, hot winds from Mexico's Tehuantepec Plateau protect the region's coffee from frost damage, allowing coffee to be grown at elevations up to 2000 meters (6500 feet).

9th Place in Guatemala's 2017 COE International Competition

Altitude up to 2000 meters! What does high altitude mean?

High altitude = Slow coffee cherry maturation = More sugar accumulation = Complex flavor layers

How to Properly Brew Guatemala Antonio Estate Coffee

FrontStreet Coffee's pour-over recommendation: Weigh 15g of Antonio Estate coffee beans, grind them medium (slightly coarser than table salt) - we use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, using a V60 dripper for extraction.

Pour the hot water from the pour-over kettle in clockwise circles, starting from the center of the dripper. Start timing when you begin brewing. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like before, pour in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then pour in circles toward the center. At 2 minutes 20 seconds, you should have brewed to 220g, completing the coffee brewing process.

Japanese-Style Ice Pour-Over of Antonio Estate

FrontStreet Coffee's ice pour-over recommendation for Antonio Estate:

Guatemala Antonio Estate, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is Fuji 3.5 setting, while ice pour-over uses a slightly finer setting - Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g of water. Use a thin but high water column with forceful stirring impact to fully agitate the coffee grounds, but be careful not to let the liquid level get too high or touch the edge filter paper.

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

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