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

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New Season Natural Guatemala Coffee Oriente

The production of natural Guatemala coffee is rare, and it was once selected as the competition bean by WBC finalists.

Unlike regular washed Guatemala coffee characterized by bitterness and richness, the natural processed TA has a more delicate and balanced taste. It's neither astringent nor acidic, yet perfectly preserves the rich mellow flavor—while simultaneously possessing honey aroma, the full sweetness of ripe grapes, and an enticing flavor that refuses to be ordinary.

New Oriente

With abundant rainfall and perennial shade from clouds, the climate is similar to that of the Cobán rainforest region. Formerly a volcanic area, the soil contains metamorphic rocks. The minerals in the soil are balanced by the abundance of metamorphic rocks. 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 growth period.

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

How to Brew Guatemala Coffee [Oriente Natural Process]?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Oriente Natural Process] coffee powder, pour it into a grinder for medium grinding. 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, extracted with V60 dripper.

The hot water in the pour-over kettle should circle clockwise with the filter cup as the center. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring water. 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 filter cup as the center. The water flow should not hit the area where coffee powder meets the filter paper to avoid channeling effects.

Leave one circle when brewing the coffee powder to the outermost circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing 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 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 forceful stirring impact to ensure the coffee powder 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 powder).

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473