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 flavor / Cherry aroma / Chocolate / Caramel sweetness / Slight smoky flavor / Very low astringency / High purity / High body / Silky texture

Guatemala Coffee Region

Guatemala borders Mexico to the north, El Salvador and Honduras to the south, the Pacific Ocean to the west, and the Caribbean Sea to the east. The country has numerous volcanoes with nutrient-rich soil. The warm Pacific sea breezes, tropical rainforests, and high mountain valleys interweave to create complex and varied microclimates, nurturing elegant and pleasant fruit acidity with balanced and comfortable coffee flavors.

Huehuetenango in Guatemala belongs to non-volcanic geological coffee-growing regions and is one of Guatemala's most famous coffee-producing areas. Unlike the stable characteristics of Antigua and Acatenango Valley, which are volcanic geological coffee regions, Huehuetenango possesses more aromatic, clear, and clean fruit notes, with prominent caramel sweetness, good consistency, strong viscosity, refreshing and delicate flavors, a hint of smokiness, and distinct, changing layers.

How to Brew Guatemala Red Fruit Summer Daisy

FrontStreet Coffee's pour-over recommendation: Weigh 15g of Red Fruit Summer Daisy coffee powder, pour it 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, extracted with a V60 filter cup.

Using the hot water in the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour follows the same pattern - drawing clockwise circles with the filter cup center as the focal point. Avoid pouring water onto the area where coffee powder meets the filter paper to prevent channel effects.

Leave a circle of space when pouring water to the outermost edge of the coffee powder, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-style Ice Pour-over Red Fruit Summer Daisy

FrontStreet Coffee's ice pour-over recommendation for Red Fruit Summer Daisy:

Guatemala Red Fruit Summer Daisy, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Use normal grinding at Fuji 3.5 setting, but for ice pour-over, grind slightly finer by half a setting - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Pour in segments: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for forceful stirring impact, ensuring the coffee powder rolls fully. However, be careful not to let the water level get too high and avoid pouring onto the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473