What is the Water-to-Coffee Ratio for Pour-Over Coffee of Nicaragua Finca Mamamina Natural Pacamara

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FrontStreet Coffee Presents: Guatemala Processing Methods

In coffee-growing regions with water scarcity, processing methods that require less water, such as natural processing, are typically chosen. Guatemala, however, boasts abundant water resources. Additionally, due to local climate conditions with frequent rain, fog, and moisture—which are detrimental to natural processing—most estates opt for wet processing.

Larger Guatemalan estates generally have their own wet processing stations. The key to wet processing lies in the fermentation stage, with nearly every estate employing their own unique methods (including those passed down through generations). For instance, Finca Santa Felisa utilizes Kenya's K72 processing method.

After wet processing is complete, the coffee must undergo dry processing, which includes resting, drying, screening, size grading, and hulling. None of these stages should be underestimated—any mishap during any phase can affect the entire batch of beans.

Dry processing facilities are significantly more expensive than wet processing ones, so few estates own their own dry processing plants. Typically, the coffee must be transferred to third-party dry processing facilities for handling.

Lemon Tree Estate spans 123 hectares and is situated in Guatemala's most renowned Huehuetenango region, near the border between Guatemala and Mexico. Established in 1955, this area is home to some of the world's oldest tree populations, with Lemon Tree Estate surrounded by them. Furthermore, it is adjacent to one of the coffee world's most famous cultivation and processing estates—Finca El Injerto.

The estate cultivates high-quality Arabica coffee varieties including Bourbon, Caturra, and Catuai. Nearly all coffee trees across the estate are covered by shade trees up to 60%. The estate avoids chemical fertilizers, and its internal processing station achieves wastewater recycling to prevent river pollution. The estate champions natural, traditional processing methods: sun-drying coffee beans, with removed fruit skins and pulp being used as compost for seedlings.

FrontStreet Coffee's Pour-Over Introduction

Parameters & Technique

Water temperature: 89°C; Medium-fine grind (BG 5R: 58% pass-through rate with China standard #20 sieve); Coffee-to-water ratio: 1:15;

Bloom with 32g of water for 30 seconds. Pour to 114g in segments, then continue pouring to 230g when the water level is about to expose the coffee bed. Remove the filter cup when the water level is about to expose the coffee bed again. (Timing starts from the bloom) Extraction time: 1'46"

Flavor Profile

Features a subtle fermented aroma with notes of dark berries, nuts, dark chocolate, brown sugar, licorice, and raisins. The flavor layers are quite rich, with balanced acidity and sweetness.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473