How to Bloom Guatemala Jasmin Jasmine Flower Pour-Over Coffee and How to Taste Guatemala Coffee

Coffee Information

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Origin Details

Country of Origin: Guatemala

Coffee Region: El Bejucel Estate

Coffee Variety: Typica

Processing Method: Washed

Green Bean Grade: SHB EP

Roast Level: Medium roast (end of first crack, before second crack)

Flavor Characteristics

EP grade meets European export standards, essentially defect-free with round, fresh beans.

Using medium roast, cupping presents lime, malt caramel, floral notes, and a finish with black chocolate and chestnut.

Guatemala coffees all exhibit a gentle, rich overall texture with elegant aromas and a special, pleasant acidity similar to fruit acids.

The Jasmine from El Bejucel Estate is particularly outstanding. After roasting, it has distinct dried fruit aromatics, with a slight caramel taste upon entry. The honey and fresh fruit flavors accompany the entire cup, leaving a lime sensation in the aftertaste.

Guatemala Coffee History

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests. By the end of the 19th century, German colonists developed the coffee industry here. Today, most coffee production occurs in the southern part of the country.

Guatemala has seven major coffee-producing regions, each with different flavor profiles. However, generally speaking, Guatemala's coffees all present a gentle and rich overall texture with elegant aromas and a special, pleasant acidity similar to fruit acids, truly becoming the aristocrat of coffees. Among them, Antigua Classic coffee is highly recommended by global coffee connoisseurs.

Guatemala Coffee Jasmine

Guatemala Jasmin

Estate: El Bejucel Estate

Region: San Vucebte Pacaya Region

Altitude: 1580-1700 meters

Soil: Volcanic ash

Climate: High altitude, frost-free, moderate rainfall

Varieties: Bourbon, Caturra, Catuai, Pacamara

Processing Method: Washed, patio drying

Flavor: Dried fruit aroma, lime, caramel, floral notes

Brewing Guide

How to Brew Guatemala Coffee [Jasmin] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Jasmin] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with V60 dripper.

With the hot water in the pour-over kettle, draw circles clockwise around the center of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. During the second pour, like before, draw circles clockwise around the center of the dripper. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channeling effect.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing is complete.

Japanese-style Iced Hand-pour [Jasmin]

FrontStreet Coffee Iced Hand-pour [Jasmin] Reference:

Guatemala Coffee [Jasmin], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal hand-pour recommendation of 90°C. Normal grinding uses small Fuji setting 3.5; for iced hand-pour, grind slightly finer by half a setting to small Fuji setting 3.

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

The entire extraction time is 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