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

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This Guatemala精选豆 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, with the domestic market price per kilogram exceeding 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 is situated in the heart of the Sierra De Las Minas mountain range at an altitude of around 1,600 meters. Surrounded by forests, it possesses a subtropical climate. The superior geographical location and leading processing standards enable the production of exceptional coffee quality that meets consumer demands.

Since 1960, the Engelhardt family has been managing and operating 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 in school and took over the family farm after his father's passing. He has always taken great care of the farm's employees, providing them with training, medical assistance, improved housing conditions, and services. Through the accumulated experience of four generations, 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 the geographical location, altitude, and processing methods of coffee tree cultivation 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 powder and pour it 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, and V60 filter cup for extraction.

Starting from the center of the filter cup, pour the hot water from the pour-over kettle in clockwise circles. Begin timing when you start brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, just like before, pour in clockwise circles with the center of the filter cup as the center point. Do not let the water flow hit the area where the coffee powder meets the filter paper to avoid channeling effect.

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

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

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

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

20g of powder, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal 90°C recommended for pour-over. For normal grinding, use Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a setting - Fuji 3 setting.

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 for pouring, stirring forcefully to ensure the coffee powder rolls 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 of powder).

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473