Introduction to 2018 Guatemala COE Third Place Winner - New Oriente Little Blueberry Estate | Pour-over Little Blueberry Estate Coffee

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

Introduction

El Morito Little Blueberry Estate is the third-place estate in the 2018 Guatemala Cup of Excellence competition, ranking far higher than the renowned El Injerto Estate...

This batch is from the Guatemala Cup of Excellence's perennial winner - Little Blueberry Estate coffee (2018 COE 3rd place estate, 2017 COE 4th). The bean variety originates from the ancient Arabica species: Pache, a local variant of Typica, particularly suitable for cultivation at altitudes between 900-1800 meters. It features rich cocoa flavor and a full-bodied texture, making it ideal for summer cold drip coffee.

This rare Guatemala natural process coffee has excellent bean quality, with the raw beans already carrying rich fruit flavors. After roasting, you can taste distinct cherry and blueberry fruit notes. Among the pleasant floral aromas, there's the characteristic sweetness of natural process coffee, with a comfortable cocoa undertone and apricot flavor in the finish. The delicate and rich texture awaits your appreciation.

Basic Information

Country: Guatemala (New Oriental)

Region: Mataquescuintal, Jalapa

Estate: Finca El Morito Little Blueberry Estate

Altitude: 1500-2500 meters

Variety: Pache

Awards: Guatemala COE top three estates for 3 consecutive years (2015 2nd, 2014 3rd, 2013 2nd; 2017 4th; 2018 3rd)

Processing Method: Natural process

Estate Introduction

Little Blueberry Estate is a Guatemala COE competition top-three estate for 3 consecutive years (2015 2nd, 2014 3rd, 2013 2nd; 2017 4th). It is one of the highest-altitude and most exceptional estates in all of Guatemala. The estate owner professionally manages the farm, challenging coffee cultivation at 2300 meters, also pushing the limits of Arabica cultivation where higher altitude yields better flavor. In recent years, it has demonstrated extremely strong performance in various competitions.

Due to the extremely high altitude of this origin, one must pass through two cloud layers to reach it. The cold climate nurtures extremely resilient fruits, creating exceptional coffee flavors. The estate owner plants different coffee varieties in different areas of the farm, with slightly different flavor profiles for each. The Pache cultivated here brings out cocoa flavor and full-bodied texture. As a rare natural process batch from Guatemala, the coffee features strong black cherry and blueberry flavors, worthy of your appreciation.

Roasting Recommendations

Roast at 192°C, using medium heat gradually reducing to low heat. The air valve doesn't need to be too large. Drop the beans at about 11.5 minutes after the first crack begins. This yields special cherry aroma accompanied by strong fruit flavor aftertaste, with a clean, sweet, and smooth finish that's worth savoring repeatedly! This bean has moderate moisture content and doesn't require excessive dehydration. Roast at 190°C with gradual heat increase. Pay attention to strengthen the air valve when the first crack begins to remove off-flavors. Drop the beans at the end of the first crack (within about 11 minutes). This coffee retains the charming aroma of natural process coffee while having the delicate acidity and sweetness of honey-processed coffee, with unique flavors worth savoring repeatedly.

Cupping Notes

Intense floral aroma, rich cherry flavor, honey plum, stone fruit fragrance, chocolate notes, rich and smooth texture, with caramel and apricot sweetness in the finish, and a fruity aftertaste.

Brewing Guide

How to Brew Guatemala Coffee [New Oriental Little Blueberry Estate] Well?

FrontStreet Coffee Pour-over Reference:

Weigh 15g of [New Oriental Little Blueberry Estate] 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 (60% standard sieve pass rate), water temperature 89°C, extracted with 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. Brew the coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where coffee powder meets the filter paper to avoid channel effects.

When pouring to the outermost circle of coffee powder, leave one circle, then brew 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 Pour-over [New Oriental Little Blueberry Estate]

FrontStreet Coffee Iced Pour-over [New Oriental Little Blueberry Estate] Reference:

Guatemala coffee [New Oriental Little Blueberry Estate], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a relatively thin but high water column for pouring, stirring forcefully to make the coffee powder tumble fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g 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