How to Brew Guatemala Fraijanes Tomas Tepcap Cooperative Pour-Over Coffee for the Best Taste

The coffee growing region lies within Fraijanes, on the unique mountainside of Palencia. Volcanic pumice soil, high altitude, abundant rainfall, variable humidity, and an active volcano have all shaped the character of this region.

Because the farms are small, farmers used to sell their harvested coffee cherries to local middlemen, who then resold the coffee to export companies.

Last year they received a loan to build a cooperative washing station, and now they are able to export directly to foreign clients.

Guatemala Fraijanes Coop Tomastepeque

Guatemala Coffee Fraijanes Tomastepeque Cooperative

Country: Guatemala

Region: Fraijanes

Altitude: 1400-1800M

Processing: Washed

Grade: SHB

Variety: Bourbon

Flavor Description: Floral, berries, honey, brown sugar, floral notes, cream, chocolate

How to Brew Guatemala Coffee [Fraijanes Tomastepeque Cooperative] Well

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Fraijanes Tomastepeque Cooperative] coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, and a V60 dripper for extraction.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper, starting the timer when brewing begins. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, just as before, pour in clockwise circles centered on the middle of the dripper. The water flow should not hit the area where the coffee powder meets the filter paper, to avoid channeling.

When pouring the coffee powder to the outermost circle, leave one circle, then pour circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-style Ice Pour-over [Fraijanes Tomastepeque Cooperative]

FrontStreet Coffee Ice Pour-over [Fraijanes Tomastepeque Cooperative] Reference:

Guatemala Coffee [Fraijanes Tomastepeque Cooperative], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g of coffee powder, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the 90°C recommended for normal pour-over. Normal grinding uses a Fuji 3.5 setting, while ice pour-over requires slightly finer grinding - Fuji 3 setting.

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

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively thin but tall water column for pouring, stirring forcefully to ensure the coffee powder rolls thoroughly. Be careful not to let the liquid level get too high, and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

FrontStreet Coffee Recommendation

This Fraijanes cooperative lot is a clean, high-grown washed coffee with floral, berry, honey, and chocolate notes, so it rewards the same V60 approach that FrontStreet Coffee favors for delicate coffees. If you enjoy this style, FrontStreet Coffee's Ethiopia Yirgacheffe Gotiti is a natural companion: it carries the classic washed Yirgacheffe profile of white jasmine, bright citrus and lemon acidity, and a tea-like finish, and it is an easy, affordable introduction to single-origin specialty coffee. For something with more vivid fruit, FrontStreet Coffee's Kenya Cherry Tomato is a washed Kenyan single origin from the Sika region, grown at 1550-1750 meters from the SL28 and SL34 varieties, with a 72-hour double washed fermentation. Expect clear cherry-tomato and smoked-plum acidity, a juicy body, and a clean, lingering finish of brown sugar and light green tea.

Both perform beautifully in a V60. FrontStreet Coffee suggests 15g of coffee at a 1:15 ratio and 90-91°C water, ground slightly finer than fine sugar. Pour 30g for a 30-second bloom, then add about 95g and let it drain; when the bed falls to about two-thirds, add the remaining 100g to reach roughly 225g, finishing the pour near 1:35 and the drawdown around 2:00-2:10.