How to Solve Astringency in Guatemala COE Finca La Bella Washed Pour-Over Coffee_How to Make Finca La Bella Taste Delicious

How to Solve Astringency in Guatemala COE Finca La Bella Washed Pour-Over Coffee

This Guatemala selection comes from Finca La Bella, one of the 2017 Guatemala COE award-winning estates. The auction batch this year fetched a price of $10.30/lb, and the domestic market price per kilogram exceeded 200 yuan after sea shipping.

Guatemala coffee is widely recognized and enjoys the reputation of being one of the best coffees in the world.

Finca La Bella sits in the heart of the Sierra De Las Minas mountain range at an altitude of around 1,600 meters. Surrounded by forest, it has a subtropical climate. Its superior location and leading processing standards produce exceptional coffee quality that meets consumer demand.

Since 1960, the Engelhardt family has managed and operated Finca La Bella. Teodoro Enrique Engelhardt Ortega comes from a traditional coffee-growing family in Boca Costa, near the coast, and is the fourth-generation grower in his family. Teodoro studied marketing and took over the family farm after his father's passing. He has always taken great care of the farm's employees, providing training, medical assistance, and improved housing and services. Through four generations of accumulated experience, the skills of planting, harvesting, and processing coffee cherries have been passed down to each family member. For several years, the generations at La Bella have been exploring how location, altitude, and processing methods affect the flavor, aroma, and acidity of coffee.

How to Brew Guatemala Coffee [Finca La Bella Washed] Perfectly

FrontStreet Coffee's pour-over reference: weigh 15g of Finca La Bella Washed coffee and grind it medium. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water temperature 89°C, and a V60 filter cup.

Starting from the center of the filter cup, pour the hot water from the kettle in clockwise circles. Begin timing when you start brewing. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour, again in clockwise circles centered on the middle of the filter cup. Do not let the water stream hit the area where the grounds meet the filter paper, to avoid channeling.

When pouring to the outermost ring of coffee grounds, leave one ring, then pour back toward the center ring by ring. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the process.

Japanese-style Ice Pour-over [Finca La Bella Washed]

FrontStreet Coffee's ice pour-over reference for Finca La Bella Washed:

Guatemala coffee Finca La Bella Washed, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water column, stirring forcefully to ensure the grounds roll fully. Be careful not to let the liquid level get too high, and avoid hitting the edge of the filter paper.

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

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FrontStreet Coffee Recommendation

Astringency usually comes from fine particles and over-extraction, so a bean that brews cleanly makes the technique easier to learn. These are the FrontStreet beans we suggest for pour-over.

FrontStreet Yirgacheffe Gudingding Cooperative - the ideal bean for learning pour-over on a V60. As many coffee lovers' first step into specialty coffee, Yirgacheffe has always been extremely popular for its citrus, berry, and floral notes and a green-tea-like sweetness. Unlike the "sour coffee" people imagine, high-quality Yirgacheffe has an acidity that is soft and bright - more like the natural sweet-sour of fruit than a sharp bite - which makes it very approachable for beginners. The Gudingding Cooperative in Gudingding village is known for mature, precise processing, and its washed method brings out jasmine florals and bright citrus acidity.

FrontStreet Ethiopia Huakui - one of the most successful star lots of the specialty market in recent years. Its tropical fruit aroma is extremely bold, often showing strawberry, passion fruit, jackfruit, and even lychee. Sweetness is obvious and bitterness is minimal, and the cup is smooth and full of juice - which is why many consumers call it "the coffee that does not taste like coffee." It has changed how plenty of people who dislike bitter coffee think about the drink.

FrontStreet Strawberry Candy - a naturally sweet, floral-and-fruity option that is especially V60-friendly. It blends a Costa Rican honey-processed coffee with a Panamanian Geisha, so it shows orange-blossom honey and a rounded sweetness, and it suits pour-over, cold brew, a moka pot, or an espresso machine.