Flavor of Washed Typica from Guayata, Colombia? FrontStreet Coffee Recommends V60 Brewing

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Colombia Guayata Premium Typica Beans - Flavor Profile and FrontStreet Coffee's V60 Brewing Recommendation

Colombian coffee has long shed its reputation as low-quality or base coffee. In recent years, competitions have helped people better understand Colombian coffee. Smaller, rounder, and more complete coffee beans represent the mainstream of Colombian coffee, such as those from the Narino region and Oporapa in Huila province. Coffee produced by large coffee farms is typically for commercial use, while coffee from small farms with limited production area lacks earthy flavors and offers absolute balance and gentleness—pure, sweet flavor and aroma that continually captivates people's palates and brings coffee lovers endless surprises.

History and Quality of Colombian Coffee

The history of Colombian coffee dates back to 1808 when a priest first brought coffee to Colombia from the French Antilles via Venezuela. Since then, coffee trees have taken root in this country, making it the second-largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans. Many people equate Colombian coffee with high quality and good taste. This is thanks to the special climate of Colombian coffee-producing regions and the careful cultivation by coffee growers.

Colombian beans are graded with Supermo as the highest level, followed by Excelso; however, only Supermo-grade coffee with beans measuring 18/64 inches or larger in diameter can be classified as specialty coffee. Colombian coffee has balanced flavors and a smooth mouthfeel, much like a gentleman among coffees—conventional and well-behaved. Its producing regions are extensive, but those from the central mountainous areas are the best, with rich texture. Regions like Medellin, Armenia, and Manizales are the most renowned and are collectively referred to as "MAM." Narino coffee has excellent flavor and outstanding quality.

Guayata Premium Coffee Discovery

This year, we discovered a rarely imported Colombian coffee bean. In 1998, Guayata in southern Colombia established a coffee production cooperative composed of 30 Arab women. On average, each household produces 8-10 bags of coffee per season. This represents an extremely rare Colombian premium coffee bean, and it's 100% Typica variety. They produce and sell high-quality coffee beans to improve their family lives. Due to limited production and extremely careful processing, Guayata coffee is often completely purchased by Japanese buyers and rarely enters the general coffee market.

Flavor Notes by Roast Level

Light Roast (City): During roasting, the beans felt like they had higher moisture content than typical Colombian beans and were harder, making them unsuitable for too steep a heating curve (the coffee beans would become astringent and spicy). At this roast level, the coffee beans have the jasmine floral aroma reminiscent of East African Yirgacheffe, with citrus acidity stronger than most Colombian coffee, carrying the fragrance of fresh fruit milk.

Medium Roast (General B): When grinding, the mango aroma differs from the apple fragrance after brewing. The mouthfeel is smooth and balanced, but complexity is reduced. I enjoy the lingering sensation of fruit and floral notes in the nose at this level.

Dark Roast (General C): When you reach this roast level, all floral notes disappear, replaced by chocolate aroma. The mouthfeel is rich with caramel sweetness, very satisfying. If you go to an even darker roast, there's a unique pure dark chocolate flavor very suitable for friends just beginning to explore coffee.

FrontStreet Coffee's V60 Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25-second bloom. Second pour to 120g water and pause. Wait until the water level drops to half in the coffee bed, then pour slowly until reaching 225g water. Total extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing the pour helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473