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

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

Due to the small-scale nature of the farms, farmers used to sell their harvested coffee cherries to local middlemen, who would then resell these coffees to export companies.

Last year, they received a loan to build a cooperative washing station, and now they have the ability to directly export to foreign clients.

Guatemala Fraijanes Coop Tomastepeque

Guatemala Coffee Fraijanes Tomastepeque Cooperative

Country: Guatemala

Region: Fraijanes

Altitude: 1,400-1,800M

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, 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 a V60 dripper.

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 the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. During the second pour, just like 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 channel effects.

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 coffee 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 recommended 90°C for normal pour-over. Normal grinding uses 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. However, 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).

Important Notice :

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Tel:020 38364473