How to Adjust Grind Size for Pour-Over of Guatemala Huehuetenango Honey Process Coffee_Ice Pour-Over Huehuetenango Water-to-Ice Ratio Calculation

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Guatemala: The Land of Exceptional Coffee

Bordered by Mexico to the north, Honduras and El Salvador to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west, Guatemala boasts a unique geography encompassing tropical rainforests, volcanic geology, highland valleys, and diverse microclimates. Guatemalan coffee enjoys the reputation of being among the world's finest, with its Strictly Hard Bean (SHB) varieties featuring full-bodied, deliciously balanced, and richly flavored coffee.

Few places in the world can produce the variety of premium coffee beans that Guatemala does. The exceptional quality of Guatemalan coffee stems from its unique growing conditions, including varying climate patterns across regions, nutrient-rich volcanic soil, abundant natural water resources, high mountain elevations, and cool, humid forests. Its strategic location in Central America plays a significant role. Guatemala covers approximately 108,899 square kilometers and features distinct geographical regions: highland volcanoes, lowland tropical forests, Pacific coastal volcanic sandy plains, and untouched Caribbean coastlines. The Sierra Madre mountain range stretches across Guatemala from east to west, covering about two-thirds of the country, with 34 volcanoes within its borders. Rivers and lakes dot the landscape, while equatorial forests and jungle plains cover the terrain. Both Pacific and Caribbean coasts feature undeveloped volcanic beaches.

Volcanic Origins and Exceptional Quality

Guatemalan coffee ranks among the world's finest varieties due to the country's high-altitude volcanic terrain. These very volcanoes provide the ideal environment for coffee cultivation. Compared to other coffee varieties, cuppers particularly prefer this spicy, complex flavor profile. The Strictly Hard Bean (SHB) from this region is exceptionally fine—full-bodied, delicious, and perfectly balanced in acidity.

Coffee was first introduced to Guatemala in 1750 by Jesuit priests, and by the late 19th century, German colonists had developed the country's coffee industry. Today, most coffee production occurs in the southern regions. Guatemala has seven major coffee-producing regions, each with distinct flavor characteristics. Overall, Guatemalan coffee presents a smooth, full-bodied character with elegant aromas and a special, pleasant acidity reminiscent of fruit—truly the aristocrat of coffees. Among these, Antigua Classic comes highly recommended by global coffee connoisseurs.

A Sweet and Delightful Experience

If you're looking for a simply sweet cup of coffee, try these Guatemalan beans. Beyond the initial sweetness, you'll discover even more sweetness. When hot, it reveals honey-like sweetness; as it cools, cantaloupe notes emerge, with subtle floral aromas. In short, it's simply an excellent cup of coffee.

Guatemala Las Moritas Estate

Origin: Antigua

Altitude: 1,550-1,800 meters

Processing Method: Honey Process

Grade: European Standard SHB

Roast Level: CITY+

Flavor Profile: Lime, malt caramel, floral notes, dark chocolate, chestnut, pleasant aftertaste

Brewing Guide: Guatemala Las Moritas Honey Process

FrontStreet Coffee Pour-Over Reference:

Measure 15g of Las Moritas Honey Process coffee beans and grind to medium coarseness (slightly coarser than table salt). We use a BG grinder setting of 5R (60% standard sieve pass-through) with water at 89°C using a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles around the center of the filter. Start timing when you begin pouring. Reach 30g in 15 seconds, then stop pouring. At 1 minute, begin the second pour. Again, pour in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. Leave a small circle around the outer edge of the coffee grounds, then work your way back toward the center. Complete the brew at 2 minutes and 20 seconds when you reach 220g total.

Japanese Iced Pour-Over Las Moritas Honey Process

FrontStreet Coffee Iced Pour-Over Reference:

Guatemala Las Moritas Honey Process, light-medium roast, BG grinder setting 5M (67% standard sieve pass-through)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the recommended 90°C for regular pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over requires slightly finer grinding—Fuji setting 3.

Bloom with 40g water for 30 seconds.

Use segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, applying vigorous stirring to ensure thorough tumbling of coffee grounds. Be careful not to let the water level get too high or touch the edge filter paper.

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

Important Notice :

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