Why is Guatemala Oriente Natural Process Pour-Over Coffee So Bitter_How to Make New Oriental Pour-Over Coffee Taste Delicious

New Season Natural Guatemala Coffee Oriente

Natural processed Guatemalan coffee is rare, and it was once chosen as the competition bean by WBC finalists.

Unlike regular washed Guatemalan coffee, which is known for bitterness and richness, the natural processed TA has a more delicate, balanced taste. It is neither astringent nor acidic, yet it perfectly preserves a rich, mellow flavor, while also carrying honey aroma, the full sweetness of ripe grapes, and an enticing character that refuses to be ordinary.

New Oriente

With abundant rainfall and perennial shade from clouds, the climate is similar to that of the Coban rainforest region. Formerly a volcanic area, the soil contains metamorphic rocks, whose abundance balances the minerals in the soil. Coffee cultivation here is also quite different from typical Guatemalan volcanic regions: New Oriente coffee grows in volcanic soil, but without volcanic activity during its growing period.

New Oriente is the newest coffee producing region in Guatemala, characterized by aromatic qualities, noticeable acidity and an excellent texture.

How to Brew Guatemala Coffee [Oriente Natural Process]?

FrontStreet Coffee's pour-over reference: weigh 15g of [Oriente Natural Process] coffee and grind it for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 dripper.

The hot water in the pour-over kettle should circle clockwise with the dripper as the center. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, circling clockwise with the dripper as the center. The water flow should not hit the area where coffee meets the filter paper, to avoid channeling.

Leave one circle when brewing out to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the process.

Japanese-style Ice Pour-over [Oriente Natural Process]

FrontStreet Coffee's ice pour-over [Oriente Natural Process] reference:

Guatemala coffee [Oriente Natural Process], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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. For normal grinding, use a Fuji 3.5 setting, while for ice pour-over use a slightly finer setting - Fuji 3.

Bloom with 40g water for 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for a forceful stirring impact to ensure the coffee rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

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FrontStreet Coffee Recommendation

The V60 used above rewards beans with clear fruit and floral structure, and if you enjoy the delicate, balanced character of a natural Guatemalan, FrontStreet Yirgacheffe Gedingding is a congenial companion on the same bar. Its vivid citrus, berry and floral notes with a green-tea sweetness make it an easy, forgiving bean for anyone new to pour-over.

If you want more fruit intensity in the same V60 setup, FrontStreet Ethiopia Flower Queen stands out for its tropical aromas - strawberry, passion fruit, jackfruit and even lychee - with strong sweetness, almost no bitterness and a smooth, juicy body.

For a bolder, lower-acid cup from the same brewing method, FrontStreet Kenya Little Tomato is a classic Kenyan washed bean built around bright cherry tomato and smoked plum acidity with a full, juicy body and complex, highly recognizable flavor.