How to Make Iced Pour-Over Coffee with Guatemala European Standard Agua Dulce_Is Agua Dulce Coffee Delicious

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Guatemala SHB EP Agua Dulce Coffee Profile

Full Name: Guatemala SHB EP Agua Dulce

Plantation/Exporter: Huehuetenango

Harvest Period: November - March

Altitude: 1400M - 1700M

Moisture Content: 12.3%

Processing Method: Washed

Season: 2016

Cupping Notes: Green apple acidity, floral notes, honey, black chocolate aftertaste

Recommended Roast Level: Medium-dark roast

The Agua Dulce region is located in the Agua volcano area of Antigua Island, Guatemala. This region produces 100% Arabica coffee beans, with Antigua Island being a famous coffee-producing area in Guatemala. Coffee from Antigua Island is grown at the Hacienda Carmona plantation, where the highest quality coffee is EL Pulcal. Not only is it of excellent quality, but it also offers a richer flavor, more complex body, and stronger tobacco notes compared to other Guatemalan coffees.

Approximately every 30 years, the area around Antigua Island experiences volcanic eruptions, which provide additional nitrogen to the already fertile soil. Abundant rainfall and sunshine make this location ideal for coffee cultivation. The coffee belt is distributed above 1500 meters, between 14 and 16 degrees north latitude, making it most suitable for growing strictly hard beans (SHB). All beans are washed processed, with 45% classified as specialty grade - a remarkably high proportion.

Guatemala SHB is renowned for its elegant and lively acidity, clean taste without impurities, distinct layers, green apple acidity, berry notes, jasmine floral aromas, orange peel fragrance, green pepper notes, fruit acidity, sweetness, chocolate aromas, and even smoky notes in the aftertaste. It offers a bitter yet fragrant flavor with excellent body.

How to Brew Guatemala Agua Dulce Coffee

FrontStreet Coffee Hand-pour Reference: Weigh 15g of Agua Dulce coffee grounds and grind them to a medium consistency - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate) with water at 89°C, extracted using a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles, starting from the center of the dripper. Begin timing as you start brewing. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, move in clockwise circles from the center, ensuring the water stream doesn't hit the connection between coffee grounds and filter paper to avoid channel effects.

Leave a circle when reaching the outermost layer of coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew to 220g to complete the coffee extraction.

Japanese-style Iced Pour-over - Agua Dulce

FrontStreet Coffee Iced Pour-over Reference for Agua Dulce:

Guatemala Agua Dulce coffee, light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal hand-pour recommendation of 90°C. For normal grinding, use a Fuji 3.5 setting, but for iced pour-over, grind slightly finer - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Use segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively thin but high water column to stir and impact forcefully, ensuring the coffee grounds tumble fully. However, be careful not to let the water level get too high or hit the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473