How to Brew Guatemala Guava Plains Estate Winy Natural SL28 Coffee with a 1:10 Pour-Over Ratio

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Guatemalan Coffee - Guava Plain Estate Wine Aroma Natural Process

Guava Plain Estate sits in Guatemala's New Oriente region which, as the name suggests, occupies the easternmost part of the country.

Guava Plain Winey Natural Flavor Profile:

Pineapple, cantaloupe, dried apricot, candied lemon peel, Bordeaux wine, green tea, and cinnamon spice - overall richly sweet, with a full aroma of smoked dried plums.

Guatemala's Guava Plain (El Guayabal) takes its name from the many guava trees planted on the land. The estate's owner is Mr. Benjamin Donado, whose family has devoted itself to coffee production since 1990 - more than 20 years to date. Before that, local farmers knew little about coffee, and planting coffee trees on such steep, high-altitude terrain seemed hard to imagine. Time has proven Benjamin right, though: the estate now specializes in high-quality specialty lots across different varieties and processing methods.

In the early days of Guatemala's New Oriente region, cherry buyers would come around to purchase coffee from farmers, resell it to larger intermediaries, who would resell it onward to the town of Esquipulas. There, the lots were blended with others into bulk SHB (Strictly Hard Bean) coffee of untraceable origin and sold worldwide under the name "New Oriente." Increasingly, international green coffee traders have worked to break this cycle, partnering with local producers to make excellent, traceable green beans. Guava Plain Estate is one of the key players in that effort.

This single-plot, single-variety Bourbon natural winey batch from Guava Plain Estate has a one-of-a-kind flavor. Adjustments were made to the harvest standards and natural processing - including turning schedules and drying days. The rich fermentation aroma of the coffee fruit is intense and bold, and the sweet fragrance of tropical fruit is genuinely charming.

How to Brew Guatemalan Coffee [Guava Plain Estate Winy Natural SL28]?

FrontStreet Coffee Hot Pour-Over Reference:

Weigh out 15g of [Guava Plain Estate Winy Natural SL28] coffee and grind it to a medium grind - slightly coarser than table salt. We use a BG grinder at setting 5R (60% pass-through on the standard sieve), water at 89°C, extracted on a V60 dripper.

Pour in clockwise circles centered on the middle of the filter bed, starting the timer as you begin. Within 15 seconds, bring the brew up to 30g, then stop pouring. At the 1-minute mark, start the second pour - again clockwise circles from the center. Keep the water from hitting the seam where the coffee meets the filter paper to avoid channeling.

When the brew reaches the outermost circle, leave one ring of grounds dry, then pour ring by ring toward the center. At 2 minutes 20 seconds, the brew reaches 220g and the coffee is done.

Japanese-Style Iced Pour-Over [Guava Plain Estate Winy Natural SL28]

FrontStreet Coffee Iced Pour-Over Reference:

Guatemalan Coffee [Guava Plain Estate Winy Natural SL28], light-medium roast, BG grinder at setting 5M (67% pass-through on the standard sieve)

20g of coffee, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Grind normally at the Komatsu Fuji 3.5 setting; for the iced version, go half a setting finer - Komatsu Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g. Use a relatively thin but tall water column, agitating vigorously so the grounds roll fully - but be careful not to let the liquid level rise too high, and avoid hitting the filter paper at the edge.

Total extraction time is again about 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

If you enjoyed brewing this Guatemalan lot on a V60, it is worth understanding why that dripper works so well for bright, fruit-forward naturals. The V60 was designed by Hario, a Tokyo glassware maker founded in 1921, and reshaped into its current form in 2004 - named for its signature 60-degree cone. That geometry, plus a single large outlet, concentrates flow toward the center and puts extraction firmly in the brewer's hands, which is exactly what floral and fruit-forward coffees need to show their layered aromatics and lively acidity.

Beans that shine in a V60 include FrontStreet Coffee's Guodingding (Worka) Yirgacheffe, with its classic white jasmine and citrus character; FrontStreet's Huakui, a sun-dried Ethiopian bursting with strawberry, passion fruit, jackfruit, and lychee aromas; and other floral-fruit styles like the Gesha-tinged Strawberry Candy blend and raisin-noted Mozart. For hot brews like the one above, a good starting recipe is 15g of coffee, a 1:15 ratio, 90-91°C water, and a fine-sugar grind (80% passing a #20 sieve), blooming with 30g of water for 30 seconds and building to 225g in stages over about 2 minutes 10 seconds.