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FrontStreet Coffee Guatemala Little Blueberry Estate Pache Baking Curve Sharing

Guatemala is located in Central America, with a unique geographical environment. It connects to North America to the north and borders South America to the south. Facing the Caribbean Sea and the Gulf of Mexico, its climate is relatively humid and hot, making it one of the world's important coffee-producing regions.

Guatemala is situated in the tropics with numerous volcanoes within its territory. The northern and eastern coastal plains have a tropical rainforest climate, while the southern mountainous regions have a subtropical climate. The year is divided into dry and wet seasons, with May to October being the wet season and November to April of the following year being the dry season. Annual rainfall in the northeastern region is 2,000-3,000 millimeters, while the southern region receives 500-1,000 millimeters.

This Pache coffee undergoes the rarely used natural processing method in Guatemala.

The harvested coffee cherries are poured into large water tanks, where mature and full cherries sink to the bottom, allowing for the removal of floating beans. The entire coffee cherries, including pulp, skin, and mucilage, are placed on raised beds for sun-drying. They are periodically turned until they reach approximately 12% moisture content, a process that takes about two to four weeks. Finally, a hulling machine removes the dried hard skin, pulp, and parchment layer, revealing the green beans.

Roasting Analysis

Yangjia 800N semi-direct flame roaster (roasting capacity: 500g)

Preheat the drum to 170°C before loading the beans, with the damper set to 3. Ignite after 30 seconds, adjusting the heat to 140 while keeping the damper unchanged. The temperature recovery point occurs at 1'32" at 103.4°C. At 140°C, maintain the heat level while opening the damper to 4. After 5 minutes, the beans turn yellow, the grassy aroma disappears, and the dehydration stage begins. Reduce the heat to 120 while keeping the damper at 4. At 176°C, adjust the heat to 100 while maintaining the damper setting.

At 8'30", dehydration is complete, wrinkles and dark spots appear on the bean surface, and the toasted bread aroma transforms into coffee fragrance, signaling the approach of first crack. At this point, pay close attention to the sound of first crack. First crack begins at 9'20", with the damper fully opened to 5 and the heat reduced to 70. The development time after first crack is 1'30", with the beans being discharged at 195.4°C.

Cupping Notes

Berries, almond, fermented wine aroma, ripe fruits, cream, caramel, roasted brown rice tea

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