How to Brew Guatemala Huehuetenango Black Angel with Hand Grinder_ How to Choose Guatemala Pour-over Coffee

Black Angel

Product Name: Guatemala Black Angel Coffee

Origin: Guatemala, Huehuetenango, Black Angel Estate, Catuai

Grade: SHB

Variety: Catuai

Processing Method: Washed Process

This batch of Guatemala coffee is grown above 1800 meters in altitude, hand-picked, and processed by the washed method.

The flavor features tropical fruits, almond milk tea, peach, nuts, and honey sweetness, with a clean mouthfeel and a sweet aftertaste.

Guatemala Black Angel Estate

El Güisquilar Black Angel Estate

The Black Angel Estate was established in January 1965.

The farm is located in the Democracy Municipality of Huehuetenango, Guatemala, at an altitude of 1670-2100 meters, near the Mexican border in the country's northern highlands.

Estate Management

The owner places special emphasis on quality control. To avoid the use of pesticides, the coffee plants are spaced generously for growth; local grass and coffee husks are composted into organic fertilizer, and recycled water resources are used for irrigation.

Proper pruning gives the coffee plants better growing space, and the pruned branches and leaves are composted into organic fertilizer for reuse.

Estate owner Jorge provides special care for local farmers. There is a small school near the estate where farmers' children attend classes, and a small chapel on the estate where devout farmers can pray and rest. Activities are frequently held at the chapel to strengthen the bond among farmers, and the farm also provides emergency assistance for immediate support when critical situations arise.

How to Brew Guatemala Black Angel Estate Coffee?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of Black Angel beans, grind to medium coarseness (slightly coarser than table salt) at BG grinder setting 5R (60% standard sieve pass rate), use water at 89°C, and extract with a V60 dripper.

Pour hot water from the kettle in clockwise circles, starting from the center of the dripper. Begin timing as you start brewing. Within 15 seconds, pour to 30g, then stop. At 1 minute, begin the second pour - again clockwise circles from the center, keeping the stream away from the grounds at the filter-paper edge to prevent channeling.

Leave a small circle at the outermost edge of the coffee bed, then continue pouring in circles toward the center. By 2 minutes 20 seconds, the coffee should reach 220g. The brew is complete.

Japanese Ice Pour Over - Black Angel Estate

FrontStreet Coffee Ice Pour Over Reference:

Guatemala Black Angel, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

Use 20g of coffee, 150g of ice cubes, and 150g of hot water. The water temperature is 1°C higher than the usual 90°C for pour-over. The normal grind on a Fuji grinder is 3.5, but for ice pour-over grind slightly finer - Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column and pour vigorously so the grounds are fully agitated - but take care not to let the water level rise too high or touch the filter-paper edge.

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

FrontStreet Coffee Recommendation

If you're pouring over with a V60 - as this recipe suggests - choose beans whose character suits fast, bright extraction. The V60's 60° cone, single large outlet, and spiral ribs push water through quickly, giving the cup a more three-dimensional aroma and lively acidity. That makes floral-fruity coffees shine: FrontStreet's Yirgacheffe Gedeb (Dingding) with its soft citrus, berry, and green-tea notes; the natural Yirgacheffe Huakui with lush strawberry, passion fruit, and jackfruit; or the Geisha-style FrontStreet Strawberry Candy blend.

For a cup in the same mellow, sweet direction as the Black Angel, medium-to-dark roasted beans work beautifully in a V60 as well. FrontStreet's Brazil Fazenda Rainha offers low acidity, nut and cocoa aroma, and clear caramel sweetness - smooth, never astringent. FrontStreet's 2013 Yunnan Natural Typica layers citrus and caramel with notes of nut, chocolate, and brown sugar at a medium-dark roast, while Papua New Guinea Paradise Bird Estate (Typica grown at 1600-1800 meters on volcanic soil, triple-washed) delivers a clean, sweet cup often nicknamed "Little Blue Mountain."

If you prefer something heavy and rich, FrontStreet's PWN Golden Mandheling (dark roast, herbal and dark chocolate with a whisper of earth) and Jamaica Blue Mountain No.1 - praised for its near-perfect balance of cream, caramel, chocolate, nut, and honey - are excellent choices for those who love body without sourness.