Is Guatemalan Valmar Estate Sachimo Coffee Good? How to Brew Sachimo Coffee by Pour-Over?

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Guatemala Coffee Estate - Valmar Estate Introduction

Valmar Estate is located in the Cobán region, a perfect growing area characterized by steep mountain ranges, lush rainforests, and enchanting floral aromas, including pristine natural environments and unique microclimates. The contrast between high-altitude mountain ranges and high-humidity tropical rainforests creates a persistent mist formed by clouds descending from the dense canopy. Most coffee in the Cobán rainforest region is grown on special rolling hills, harmoniously coexisting with rainforests composed of local native tree species.

In this uniquely blessed rainforest area, the Valmar family has operated the estate for over a century, deeply valuing environmental responsibility for sustainable operations. They preserve more than half of the native forest, allowing various animals to thrive. During production, the estate also uses coffee residue from hulling as organic compost. The exceptional quality of the coffee remains one of the family's commitments - they carefully attend to every step of the production process, from seed selection to final storage. All coffee is hand-picked and processed in ecological washing stations that reduce water consumption, after which the water is recycled.

Under Valmar Estate's dedicated management, not only is the integrity of this rainforest ecosystem properly preserved, but the coffee beans produced by the estate fully embody the classic characteristics of the Cobán region.

In 2012, Valmar Estate participated in the Cup Of Excellence competition for the first time and won third place recognition.

Sarchimor: Cobán region, COE third-place Valmar Estate, washed processing. Grown at altitude 1460-1600 meters. Flavors of kumquat, cherry, red currant, with creamy and nutty finish.

Sarchimor

Sarchimor was originally discovered by a Portuguese breeding research institution and, after research and breeding, was distributed to coffee-growing countries in Brazil, Central America, and South America.

Sarchimor and Catimor are currently the two most important disease-resistant coffee bean varieties in the world. Their disease resistance comes from Timor, while their flavor profiles come from other bean varieties - for example, in Sarchimor, the flavor comes from Villa Sarchi, while Catimor's flavor comes from Caturra. Although Sarchimor is not as widely cultivated as Catimor, it has considerable production in Costa Rica and Brazil, and the disease-resistant varieties derived from Sarchimor are numerous, including Cuscatleco, IAPAR 59, Limani, Marsellesa, Parainema, and others.

This Guatemala Valmar Estate Sarchimor variety exhibits distinct and smooth sweet and sour notes. The front notes have lemon acid and apple flavors, the middle notes feature grapefruit peel flavors, and the finish has caramel sweetness and a seed-like aftertaste.

How to Brew Guatemala Coffee [Valmar Estate Sarchimor] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of Valmar Estate Sarchimor coffee grounds, pour into a grinder for medium grinding. The ground particles should be 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.

Using the hot water from the pour-over kettle, draw circles clockwise around the center of the dripper. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, as before, draw circles clockwise around the center of the dripper. The water stream should not hit the area where coffee grounds meet the filter paper to avoid channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then brew circle by circle toward the center. At 2 minutes 20 seconds, brew to 220g of coffee - brewing complete.

Japanese Style Iced Pour-Over [Valmar Estate Sarchimor]

FrontStreet Coffee's iced pour-over reference for Valmar Estate Sarchimor:

Guatemala coffee Valmar Estate Sarchimor, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, forcefully stirring to create sufficient tumbling of coffee grounds. However, be careful not to let the liquid level get too high or hit the edge filter paper.

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

Important Notice :

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Tel:020 38364473