Guatemala Red Cherry Chatori Pour Over Parameters Sharing_How to Make Red Cherry Chatori Coffee Beans Delicious

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Coffee Details

Country: Guatemala

Variety: Typica

Processing: Yellow Honey

Region: Huehuetenango

Altitude: 1750 meters

Flavor: cupping score 88 / caramel sweetness / cocoa / almond / red cherry / Swiss chocolate / high body / smooth

Roast Level: medium-light

Cupping Notes: roasted almond / cherry aroma / chocolate / caramel sweetness / a hint of smoke / very low astringency / high purity / high body / silky texture

Guatemala's Coffee Regions

Guatemala borders Mexico to the north, El Salvador and Honduras to the south, the Pacific to the west, and the Caribbean to the east. The country is dotted with volcanoes and nutrient-rich soil, and warm Pacific breezes, tropical rainforest, and high mountain valleys weave together into complex microclimates — nurturing elegant, pleasant fruit acidity and balanced, comfortable coffee.

Huehuetenango is a non-volcanic growing region and one of Guatemala's most famous. Unlike the steady character of volcanic-soil Antigua and Acatenango Valley, Huehuetenango shows more aromatic, clear, clean fruit notes with prominent caramel sweetness, good consistency, strong viscosity, refreshing and delicate flavors, a whisper of smoke, and distinct, shifting layers.

How to Brew Guatemala Red Cherry Chatori

FrontStreet Coffee's pour-over recommendation: weigh out 15g of Red Cherry Chatori and grind medium — slightly coarser than table salt. We use grinder setting BG 5R (60% pass on the standard sieve), water at 89°C, brewed in a V60 dripper.

Using the hot water in the pour-over kettle, draw clockwise circles centered on the middle of the dripper. Start timing as the brew begins. Within 15 seconds, bring the coffee up to 30g, then stop pouring. At 1 minute, start the second pour — same as before, clockwise circles from the center. Keep the stream off the area where grounds meet the filter paper to prevent channeling.

Leave one circle of space when you reach the outermost edge of the grounds, then work circle by circle back toward the center. At 2 minutes 20 seconds the brew should reach 220g, completing the extraction.

Japanese-Style Iced Pour-Over Red Cherry Chatori

FrontStreet Coffee's iced pour-over recommendation for Red Cherry Chatori:

Guatemala Red Cherry Chatori, light-medium roast, grinder setting BG 5M (67% pass on the standard sieve).

20g of coffee, 150g of ice, 150g of hot water. Water temperature runs 1°C above the normal pour-over recommendation of 90°C. Normal grinding uses the Fuji 3.5 setting; for iced pour-over, grind slightly finer at Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: 60g in the first, 40g in the second. Use a fine but tall water column for forceful stirring impact so the grounds roll fully — while keeping the liquid level from rising too high and avoiding the filter paper at the edges.

Total extraction should run about 2.5 minutes, similar to a normal extraction for 20g of coffee.

FrontStreet Coffee Recommendation

That caramel-cocoa sweetness over bright red-cherry fruit is a honey-process signature, and few drippers show it off better than the Hario V60. Its conical 60-degree geometry funnels every pour through the center for full extraction, the single large hole lets flow speed follow your pouring skill, and the resin body FrontStreet Coffee prefers keeps heat from escaping during the brew. If Chatori's profile is your target, the FrontStreet Ethiopia Huakui is the fruit-forward counterpart: a Sidama natural packed with strawberry, passion fruit, jackfruit, and lychee aromatics, sweet and juicy with almost no bitterness — often described by customers as "the least coffee-like coffee."

For washed clarity with the same lively fruit, the FrontStreet Kenya Cherry Tomato is a top pick: a Thika lot grown at 1550-1750 meters on SL28 and SL34, pushed through Kenya's 72-hour double fermented washing and roasted light. The dry fragrance is dried cherry tomato and florals, and the cup is vivid cherry tomato and dark plum — bright and solid as fresh juice, with pear and black plum mid-palate and a clean finish of yellow sugar and green tea. Both beans thrive with the three-stage pour used for Chatori above.