Pache Coffee Variety Introduction: How to Drink and Brew Guatemala New Oriente Pache Coffee

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As a country with numerous volcanoes, Guatemala possesses exceptionally favorable conditions for coffee cultivation, resulting in coffee of considerable quality from this nation. Guatemalan coffee features a unique smoky flavor, which is a major characteristic that distinguishes Guatemalan coffee. At the same time, it has bright fruit acidity and fruity aromas. FrontStreet Coffee believes that such coffee is truly worth trying.

New Oriente

With abundant rainfall and perennial shade from clouds, the climate is similar to that of the Cobán rainforest producing region. Formerly a volcanic area, the soil contains metamorphic rocks. The minerals in the soil are balanced by the large amount of metamorphic rock. Coffee cultivation here is also quite different from typical Guatemalan volcanic regions. New Oriental coffee grows in volcanic soil, but there is no volcanic activity during its growth period.

New Oriente is Guatemala's newest coffee producing region, characterized by aromatic qualities, noticeable acidity, and quite good texture.

Bean Information

Little Blueberry Estate is quite a formidable estate in Guatemala, having achieved third and fifth place in last year's COE competition. The Pache variety is also quite rare - it's a natural mutation of Typica. This bean performs particularly well in terms of sweetness and balance.

Pache

Pache is a Guatemalan Typica variant discovered at Finca El Brito. It exists in two different forms: Pache Comum and Pache Colis. Both grow well, thriving at altitudes between 3,500 to 6,500 feet. The natural mutation of the Typica variety is associated with a single gene, resulting in smaller plants (dwarfing), which allows for denser planting and higher yields. This variety was discovered in 1949 at the Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala. From there, it was selected through quality selection, meaning a group of individuals was chosen based on their superior performance, seeds from these plants were bulked to form a new generation, and then the process was repeated. Large-scale selection was carried out on private farms in Guatemala and from there spread to other regions and countries.

Guatemala El Morito Pache

Little Blueberry Estate Pache from Guatemala

Country: Guatemala

Region: New Oriente

Altitude: 1550-1800M

Processing: Natural processing

Grade: SHB

Variety: PACHE

FrontStreet Coffee recommended brewing method: Pour-over

Hario V60 Brewing Parameters

Dripper: Hario V60

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG 6L (80% pass-through rate on China standard #20 sieve)

Brewing Technique: Bloom with 28g of water for 30 seconds. Pour to 127g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time is 1 minute 50 seconds.

Flavor: When grinding, you can smell rich nutty and spicy aromas along with some light fermented berry notes. When hot, the entry is quite balanced, carrying some fermented fruit flavors and genmaicha tea notes, with nutty and almond flavors. As the temperature cools, it reveals citrus, berries, and the sweet-tart of ripe fruits, with a persistent sucrose aftertaste. Overall, it's quite sweet and balanced.

The Origami dripper has many relatively deep longitudinal grooves on the sides, with a large drainage hole at the bottom, which makes its flow rate tend to be faster. Additionally, the Origami dripper is made of ceramic, so its thermal conductivity and heat retention are quite good. Today, the editor paired it with flat-bottom filter paper. Because the filter paper bottom is flat, the coffee grounds can be evenly distributed on the filter paper bottom after being poured in, resulting in more even extraction during brewing and more uniform water flow.

Parameters & Technique

Water Temperature: 89°C; Medium-fine grind (BG 5Z: 54% pass-through rate on China standard #20 sieve); Coffee-to-water ratio 1:15;

Bloom with 36g of water for 30 seconds. Pour to 125g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 227g. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time is 1'42"

Flavor: There's a light fermented aroma, with cream, berries, nuts, dried apricots, and almond flavors. The mouthfeel is quite rich and full-bodied.

KONO Dripper

The KONO dripper's ribs are relatively short, stopping at less than half the dripper's height. This design is mainly to ensure that during the dripping process, the filter paper can cling tightly to the dripper wall after absorbing water. This restricts the dripper's exhaust space, naturally limiting air flow, slowing the flow rate, and allowing the coffee grounds to spend a significant amount of time steeping. This increases the water absorption time of the coffee ground particles, resulting in more balanced extracted coffee and less likely to cause under-extraction.

Parameters & Technique

Water Temperature: 89°C; Medium-fine grind (BG 6M: 48% pass-through rate on China standard #20 sieve); Coffee-to-water ratio 1:15;

Bloom with 32g of water for 30 seconds. Pour to 122g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time is 1'48"

Flavor: It smells of light fermented aroma and sandalwood fragrance, with soft berry acidity, and flavors of cream, nuts, and chocolate. Overall quite balanced.

Siphon Brewer

The main principle of coffee extraction with a siphon brewer is achieved through pressure difference. First, heat the water in the lower chamber to boiling, then insert the upper chamber, causing the lower chamber to enter a high-pressure state. Due to the pressure difference between the lower and upper chambers, hot water rises to mix with the coffee grounds in the upper chamber for extraction. After the extraction process ends, remove the heat source from the lower chamber, causing an instantaneous reduction in pressure difference between the lower and upper chambers. The siphoning effect between the upper and lower chambers will cause the coffee extract to flow back to the lower chamber. If you want to speed up the return flow of coffee extract, you can wipe the lower chamber with a wet cloth, which can make the pressure difference between the upper and lower chambers smaller, making the coffee extract return flow faster.

Parameters & Technique

Coffee Amount: 15g; Water Temperature: 88°C; Medium-fine grind (BG 6M: 48% pass-through rate on China standard #20 sieve); Coffee-to-water ratio 1:12;

Pour 183g of water into the lower chamber. When the water temperature reaches 88°C, pour in the coffee grounds and stir ten times to ensure full contact between coffee grounds and water. When steeping for 30 seconds, stir five times to increase extraction of the coffee grounds. At 1 minute, remove the heat source and stir. (Timing starts from adding coffee grounds) Extraction time is 1'20"

Flavor: There's a distinct fermented aroma, with entry flavors of berries, dried fruits, chocolate, cream, nuts, and sucrose. Both sweetness and balance are quite apparent.

END

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