How to Make Iced Pour-Over Coffee with Guatemala Santa Fe Lisa Natural Red Pachi_Coffee from Santa Fe Lisa Estate

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Santa Fe Lisa Estate: A Gem of Acatenango

Santa Fe Lisa coffee estate is located at high altitudes in the Acatenango volcanic region, where coffee cherries mature slowly, developing bright acidity and delightful sweetness with a full, balanced profile. Santa Fe Lisa features rare characteristics for this region - green apple, peach, creamy chocolate, clean floral notes, and a delicate texture that never tires the palate. Santa Fe Lisa Estate was also the designated coffee bean for the 2012 World Roaster & Barista Cup.

Not until 2007 did the Ana Coffee Association declare Acatenango as the country's eighth coffee region. The main varieties in this area are Bourbon, Catuai, and Caturra. Acatenango is located in the Chimaltenango province, where over 5,000 hectares of coffee farms benefit from volcanic soil. The coffee farms are primarily situated in the valleys between two major volcanic ranges: Volcan de Fuego and Acatenango volcano, the latter being the third highest peak in Central America. This region has about 4,000 farming families, where Maya people have maintained traditional agricultural methods for generations, with coffee cultivation dating back to 1880. Santa Fe Lisa Estate has always maintained good relationships with indigenous peoples, some of whom have lived in housing on the estate for over four generations. All agricultural work is handled by Maya people.

Anthony and his sister Anabella genuinely treat the Maya people well. Among all the estates I've visited, Anabella is the only estate owner who introduced me to all the staff members. As she made introductions, she said: "I'm proud of these colleagues! They work continuously for three months in the wet processing facility, handling eight different processing methods for more than six varieties. It's very complex, but they handle it wonderfully!"

In essence, Santa Fe Lisa Estate creates the greatest possible variety of flavor expressions through different combinations of varieties and processing methods.

Tasting Notes

Vanilla, Caramel, Wildflowers

SF-10: Elixir

Harvest Period: March 2018

Variety: Red Pacamara

Altitude: 1600m

Processing Method: Natural - Thermo-Resistant Yeast Fermentation

Naturally dried in sunlight reaching temperatures of 45°C for up to 25 days

Tasting Notes

Cinnamon, Plum, Grapefruit

How to Brew Guatemala Santa Fe Lisa Natural Red Pacamara

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Santa Fe Lisa Natural Red Pacamara coffee grounds and grind them to a medium coarseness - slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, and V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles starting from the center of the filter. Begin timing as you start brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling.

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

Japanese Ice Pour-Over Santa Fe Lisa Natural Red Pacamara

FrontStreet Coffee Ice Pour-Over Reference:

Guatemala Santa Fe Lisa Natural Red Pacamara, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water for 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a thin but high water column with forceful stirring to ensure the coffee grounds tumble thoroughly. Be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

Important Notice :

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Tel:020 38364473