How to Make Cold Pour-Over with Guatemala Finca Las Nubes Black Honey Coffee_Where to Buy Guatemala Pour-Over Coffee

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The Cloud Farm Estate

The full name of the estate is Finca Las Nubes, which translates to "Small farm in the clouds." From the photos above, you can see that this estate's coffee is indeed grown among the clouds. Compared to Guatemala's centuries-old estates, it's relatively young, being only about 30 years old! In 2001, Guatemala's first national Cup of Excellence competition changed the destiny of Finca Las Nubes and introduced coffee professionals worldwide to the exceptional quality of Guatemala's New Oriental region.

When we first received samples from this region in 2001, we were amazed during the initial cupping. We realized that it wasn't just Antigua and Huehuetenango that produced excellent beans. During our visit to the National Association of Coffee (ANACAFE) in 2002, head cupper César Eduardo Ambrocio arranged for us to cup 13 winning estates from the first competition's finals. When he heard my description of Finca Las Nubes' flavor profile compared to the samples we received in 2001, we struck up an immediate friendship. Since then, we have served together as judges in Colombia, Bolivia, and Rwanda.

Location and Characteristics

Finca Las Nubes is located in the Aldea La Granadilla, Esquipulas mountainous region of Guatemala, administratively belonging to Chiquimula. It's situated about 240 kilometers west of Guatemala City. According to ANACAFE's regional classification, it belongs to the New Oriental region and is not far from Honduras. The estate's altitude reaches 1,500 meters, surrounded by many tall cypress trees, making it a habitat for rare bird species. Due to its high altitude in the New Oriental region and significant temperature variations, coffee cherries grow very slowly, developing their unique rich chocolate and citrus-berry sweetness. This was the main factor that earned it an impressive 96 points from international judges and the title of "Guatemala's Best Coffee of 2001."

The Cup of Excellence Victory

The first Guatemala Cup of Excellence competition in 2001 initially featured 256 estates. After preliminary screening, 105 estates advanced to the domestic judging cupping preliminary round. Under the guidance of the head judge, domestic judges carefully evaluated and selected 41 estates to advance to the international judging competition phase. After more than three days of intensive cupping by international judges, only 15 estates made it to the finals, with Finca Las Nubes emerging as the champion! After winning in 2001, Don Fabio Solis and Doña Sonia, along with their children, devoted even more effort to improving the estate's cultivation and processing methods. They also launched "Ecological Tours," allowing visitors to experience 4×4 vehicle tours, rock climbing, rappelling, ecological observation, and participate in coffee harvesting and processing during in-depth coffee journeys. The activities are truly spectacular!

How to Brew Guatemala's Finca Las Nubes Coffee

FrontStreet Coffee Pour-over Reference

Weigh 15g of Finca Las Nubes coffee grounds and grind them to a medium coarseness—slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass-through rate) with water at 89°C using a V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered in the filter. Start timing when you begin pouring. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles centered in the filter, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of coffee grounds at the outermost edge, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, you should have brewed to 220g. The pour-over is now complete.

Japanese-style Iced Pour-over Finca Las Nubes

FrontStreet Coffee Iced Pour-over Reference for Finca Las Nubes:

Guatemala's Finca Las Nubes, light-medium roast, BG grinder setting 5M (67% standard sieve pass-through rate)

20g coffee grounds, 150g ice, 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.

Segmented pouring: first segment 60g water, second segment 40g water. Use a fine but high water column for forceful stirring and impact to ensure 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 coffee).

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