Is Guatemalan Coffee Sour? Guatemalan Natural Coffee Bean Brewing Guide

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FrontStreet Coffee Guatemala Pacamara Pour-Over Flavor Profile

Guatemala coffee beans, produced in Guatemala, belong to the Bourbon variety of coffee beans. They are one of the varieties with strong acidity, featuring mellow flavor with a hint of wildness, making them most suitable for blending into mixed coffee.

Guatemala Strictly Hard Bean (SHB) is renowned for its elegant and lively acidity, clean taste without impurities, distinct layers, as well as green apple acidity, berry fragrance, jasmine floral notes, orange peel aroma, green pepper fragrance, fruity sweet and sour sensations, chocolate sweet aroma, and even a smoky finish.

Such rich regional flavors are likely related to the soil and water conditions of the country's eight major producing regions. Among them, Antigua, Acatenango Valley, Atitlán, San Marcos, and Huehuetenango regions have volcanic geology. Additionally, the three regions of Verapaces, Cobán, and Nuevo Oriente belong to non-volcanic highlands or tropical rainforest climates. Guatemala boasts over 300 microclimates throughout its territory, considered the most in the world.

Guatemala El Morito

Guatemala Little Blueberry Estate

Country: Guatemala

Region: Nuevo Oriente

Altitude: 1550-1800m

Processing Method: Natural processing

Grade: SHB (Strictly Hard Bean)

Variety: Pacamara

Recommended Brewing Method: Pour-over

Dripper: Hario V60

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG 6S (58% pass-through rate on China standard #20 sieve)

Brewing Technique: Bloom with 29g of water for 32 seconds, pour to 120g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 226g and stop the water. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts from the bloom) Extraction time is 1 minute 56 seconds.

Flavor Profile: The aroma has nutty fragrance. When hot, the entry features plum and passion fruit acidity with subtle fermented fruit notes. The mid-section carries creamy sweetness and nutty flavors, while the finish has green tea sensation with persistent sugarcane aftertaste. As the temperature drops, citrus acidity emerges with sweet and sour vibrancy. The aftertaste features rose tea fragrance and mild brown sugar sweetness.

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