Rainforest Alliance Certified Guatemala Cobán Region | Washed Fermented Jacob Peaberry (Bourbon, Caturra, Catuai, Pache)

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Rainforest Alliance Certified Guatemala Coban Region | What is the Flavor of Washed Fermented Trogon (Bourbon, Caturra, Catuai, Pache)?

The Coban coffee region is located in the Alta Verapaz province of Guatemala, a non-volcanic area covered with limestone and clay, characterized by cool and humid environmental conditions. It is often shrouded by the famous "Chipi Chipi" (persistent fine drizzle), with mist and moisture moistening every inch of Coban. This fine mist comes from thick fog formed when hot and humid tropical rainforest air rises to the high-altitude areas of Coban and then drifts down. This place is the heart of Mayan culture and the source of the largest tropical rainforest in Central America's Guatemala; mountain ranges with an average altitude of over 1,600 meters. The contrast between high-altitude mountain ranges and high-humidity tropical rainforests keeps this area always shrouded in fine mist descending from dense cloud layers. The name "Coban" comes from the Q'eqchi language "Cob'An," meaning "the place of fog."

Coban is also one of the few breeding grounds for the Quetzal (scientific name: Pharomachrus and Euptilotis), which is Guatemala's national bird and also the name of Guatemala's currency. If you visit Guatemala, you can appreciate this long-tailed bird with its gorgeous, bright tail at "Biotopo del Quetzal."

"Coban" refers to the Coban rainforest located in central Guatemala, surrounded by majestic mountains and beautiful vegetation with a hundred flowers blooming. Guatemala is located in Central America, with many high mountains and plateaus formed by volcanoes, producing high-quality Central American high-altitude extremely hard coffee beans, ranking as the ninth largest coffee bean producing country in the world. The main coffee producing regions in Guatemala include seven major regions: Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, and Acatenango. The Coban coffee selected by Coffee Forest Coffee is of the Caturra and Catuai varieties, mainly hand-picked by local women, followed by grinding to remove the fruit skin and pulp, which also saves more water than traditional washing methods. This water is also recycled and reused, making it more environmentally friendly.

Guatemala began growing coffee around 1850. Before World War I, Germans controlled up to 80% of the country's production, and most of it was also exported to Germany. The official coffee farmers association ANACAFE divided the country into 8 regions based on geography and flavor in the 1990s and promoted the origins as registered trademarks. These include Antigua, Acatenango, Huehuetenango, and Atitlán, where many award-winning farms are located. Common coffee varieties in Guatemala now include Typica, Bourbon, Caturra, Catuaí, Pacas, Maragogype, Pacamara (a hybrid of the previous two), Pache Comum (a local variant of Typica), and Gesha.

Processing Method: Washed Fermentation and Sun-dried at Low Temperature

Region: Coban

• Processing: Washed fermentation/Sun-dried at low temperature
• Soil: Limestone clay
• Temperature: 15-20°C
• Altitude: 1300-1500 meters
• Varieties: Bourbon, Caturra, Catuai, Pache
• Certification: Rainforest Alliance Certified

Cupping Records:

The cupping focus is on its sweetness, followed by orange notes and comfortable acidity. A coffee with excellent balance, superior body, and some acidity. Very sweet caramel, with floral, pear, raisin, and berry notes. The aftertaste carries blackberry aroma, with notes of orange and chocolate flavor. Clear fresh floral, fruit, and chocolate notes, with caramel sweetness, excellent body balance, and pleasant aroma.

FrontStreet Coffee Recommended Brewing:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal Grind 3.5

Brewing Method: Water to coffee ratio 1:15, 15g of coffee grounds. First pour 25g of water for 25s pre-infusion. Second pour to 120g, then pause the pour. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors in the front, middle, and back sections of the coffee. Because the V60 has many ribs and drains faster, pausing the pour can extend the extraction time.

Important Notice :

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