How to Make Pour-Over Coffee with Guatemala Finca El Morito Sun-Dried Beans_Guide to Brewing Finca El Morito Pour-Over Coffee

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Origin: Finca El Morito, Guatemala

Variety: Catuai

Flavor Description:

Natural Process: Blueberry, Cocoa, Tropical Fruits

Finca El Morito

This estate, located in the Santa Rosa mountain region of Guatemala, belongs to the Jalapa producing area. The owner is Mr. José Roberto Monterroso. The growing area of Finca El Morito ranges from 1,370 to 2,040 meters above sea level.

The average temperature ranges from 7°C to 25°C, with annual rainfall reaching 1,500-2,500 mm. It is surrounded by mountains including Jumay Volcano, as well as Alcoba, Arluta, and Jalapa mountains, providing consistently mild and suitable temperatures year-round. The estate has 98 hectares planted with coffee, 50.6 hectares used for pastureland, and 523.4 hectares designated as protected forest land. Additionally, many famous tree species have been planted, creating a complete and balanced ecosystem.

In terms of technology and equipment, Finca El Morito's owner, Mr. José Roberto Monterroso, has invested substantially, spending large sums annually on equipment maintenance and technological research and development. He aims to provide different flavor profiles to suit various customer segments, ranging from premium commercial beans to niche specialty coffees. Every section of the estate has received significant care and effort, which explains why Finca El Morito has consistently been a champion in the Cup of Excellence (COE) competitions over the years.

Finca El Morito is an exceptionally consistent performer, having achieved Cup of Excellence rankings every year from 2013 to 2018, consistently maintaining positions within the top five.

Initially, Finca El Morito had only about twenty growers participating, but it now has over 450 members. The estate's characteristic is its ability to provide a wide range of coffee quality, from premium commercial beans to very niche specialty coffees, grown at altitudes from 1,400m to 2,300 meters above sea level.

Additionally, the owner of Finca El Morito demonstrates a strong sense of social responsibility. Before this year's Cup of Excellence competition, when a local volcanic eruption caused severe natural disasters, the estate owner decided to donate 50% of the proceeds from the COE auction to assist the affected disaster victims.

How to Perfectly Brew Guatemala Coffee【Finca El Morito】?

FrontStreet Coffee's Pour-Over Reference: Weigh 15g of Finca El Morito coffee grounds and pour them into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use the BG grinder setting at 5R (60% standard sieve pass-through rate), with water temperature at 89°C, using a V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles, centered in the middle of the filter. Start timing when brewing begins. Within 15 seconds, pour to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, as with the first, pour clockwise circles centered in the middle of the filter. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then pour circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Iced Pour-Over【Finca El Morito】

FrontStreet Coffee's Iced Pour-Over【Finca El Morito】Reference:

Guatemala coffee【Finca El Morito】, light to medium roast, BG grinder setting 5M (67% standard sieve pass-through rate).

20g of grounds, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the Fuji grinder at 3.5 setting; for iced pour-over, grind slightly finer by half a setting to Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, applying force to stir and impact, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473