How to Pour Over Guatemala Yulaxan Estate Coffee Beans and What to Do If It's Over-Extracted

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Guatemala Huehuetenango Cup Competition 9th Place: Finca Yolaxan Estate Coffee Beans

Guatemala Coffee - Huehuetenango Finca Yolaxan Introduction

Finca Yolaxan is located in La Libertad, Huehuetenango. This production area boasts beautiful mountain scenery and a pleasant climate, situated between two high mountains with two rivers flowing through, creating an exceptionally beautiful environment.

The coffee is grown at altitudes above 1,500 meters, with annual rainfall between 1,500 to 1,800 millimeters and an average annual temperature ranging from 10°C to 30°C.

The coffee varieties include Bourbon and Caturra. Yolanda carefully tends to this estate, and due to the uniqueness of the microclimate, this has contributed to the outstanding status of this Huehuetenango coffee.

This competition batch from Finca Yolaxan's Caturra variety achieved 9th place in the 2016 Best of Huehuetenango Cup competition. What makes the Huehuetenango region special is its "sandy volcanic limestone soil," whose flavor and quality performance is rarely seen in the region's harvests.

Through meticulous processes including picking, hulling, washing, and cupping, this has become one of the highest quality and most prestigious estate coffee beans in the region.

☕ Flavor Description:

Floral, papaya, pistachio, green apple and cherry, crisp and juicy acidity, smooth mouthfeel.

☕ Mouthfeel Description:

Gentle acidity, abundant sweetness, strong aftertaste.

The unique geographical environment of this production region creates an extraordinary and distinctive flavor. This bean features gentle acidity, abundant sweetness, and a strong aftertaste—high-quality coffee that won 9th place in the 2016 Huehue Best Cup!

How to Brew Guatemala Coffee [Finca Yolaxan] Well?

FrontStreet Coffee Hand-pour Reference:

Weigh 15g of Finca Yolaxan coffee powder and grind it to a medium grind in the grinder. 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, with V60 dripper for extraction.

Pour the hot water from the hand-pour kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, and within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, just like before, pour in clockwise circles centered on the middle of the dripper. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

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

｜ Japanese-style Iced Hand-pour [Finca Yolaxan]

FrontStreet Coffee Iced Hand-pour [Finca Yolaxan] Reference:

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

20g powder, 150g ice, 150g hot water. Water temperature is 1°C higher than the normal hand-pour recommendation of 90°C. Normal grinding uses small Fuji setting 3.5, while iced hand-pour uses slightly finer by half a setting—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 make the coffee powder roll completely, but be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g of 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