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, the 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 and grind them medium (slightly coarser than table salt) — we use a BG grinder setting of 5R (60% standard sieve pass rate), a water temperature of 89°C, and 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. As before, pour in clockwise circles from the center, avoiding the area where the coffee grounds meet the filter paper to prevent channeling.

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. The water temperature should be 1°C higher than the normal pour-over recommendation of 89°C. Normal grinding is a Fuji 3.5 setting, while ice pour-over uses a slightly finer setting at 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).

END

FrontStreet Coffee Recommendation

A V60 is a natural partner for a bright, aromatic Central American coffee like this one. If you are new to pour-over, one of the most practical, easy-to-use, and good-looking choices is the Hario V60. The company behind it was founded in Tokyo in 1921 as a well-known Japanese glassware maker, originally designing and producing heat-resistant glass instruments and equipment for research institutions; the heat-resistant glass sharing pitcher often paired with pour-over coffee is also a popular Hario product. In 2004, Hario redesigned the prototype of the V60, bringing its shape closer to the form we know today, and named it after its distinctive 60° cone angle and "V" shape before releasing it to market a year later.

With its conical shape and 60° angle, the V60 forces water to travel to the center before it drips into the server, lengthening the contact between water and coffee and letting aroma and flavor be fully extracted. Its signature single large hole lets water flow without obstruction, so the flow rate depends heavily on the brewer's control and is reflected directly in the cup. This fast extraction suits the fruit- and floral-forward beans of the third wave, and FrontStreet Gedingding, with its classic Yirgacheffe profile, is a natural fit: an everyday washed Yirgacheffe known for white jasmine florals, bright citrus and lemon acidity, and tea-like body, it carries no traditional bitterness and is the first specialty bean for many newcomers.

If you prefer a bolder tropical-fruit character, FrontStreet Ethiopia Huakui is one of the most successful star products of recent years, with a striking tropical fruit aroma of strawberry, passion fruit, jackfruit, and even lychee, obvious sweetness, very low bitterness, and a smooth, juicy body that many drinkers describe as "the least coffee-like coffee." For a legendary cup, FrontStreet Panama Emerald Estate Red Label Geisha offers elegant jasmine florals with citrus, bergamot, and black tea-like delicacy, a clean, transparent body, and a long, layered finish. FrontStreet Kenya Cherry Tomato, a washed Kenyan coffee from the Sika region at 1550-1750 meters, is built on SL28 and SL34 varieties and the region's 72-hour double washed fermentation, then roasted light to preserve lively acidity and layered fruit: dried cherry tomato and florals in the dry aroma, clear cherry tomato and smoky plum on the palate, snow pear and black plum in the mid-palate, and a clean finish of brown sugar sweetness and light green tea. If you favor a fuller, low-acid cup, FrontStreet PWN Indonesia Golden Mandheling is roasted dark for a very low acidity and a rich, lingering body full of herbal and dark chocolate notes, while FrontStreet Brazil Queen Estate is low in acid, balanced, and rich with nut, cocoa, and caramel sweetness, working well in pour-over, espresso, or a moka pot.