How to Enjoy Medium-Roast Coffee: A Brief Introduction to the Best Pour-Over Methods for Guatemala Coffee

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FrontStreet Coffee - Guatemala Coffee Brewing and Tasting Methods

With the capital Antigua and the northwestern Huehuetenango highlands as two major producing regions, these two regions completely shape the world's impression of Guatemalan coffee. Antigua coffee has better richness and subtle smoky flavor, while Huehuetenango highlands are characterized by delicate citrus acidity.

Huehuetenango highland beans have substantial weight when held, with firm coffee beans. Using traditional water processing, the coffee beans tend to be olive-green in color, with about 6% defective beans manually sorted. When roasted to light roast (city), the weight loss ratio is 16%, with empty shells and defective beans accounting for 8%.

Antigua region volcanic beans are the most famous. When mentioned, people think of their distinctive smoky flavor and milk chocolate sweetness. The best quality Antigua coffee comes from small farms in the volcanic region - Guatemala Antigua - highland volcanic beans.

Medium roast (General B): This roast level brings out the best jasmine tea aroma and taste of Huehuetenango highland beans. A bit sweet and a bit acidic, with sweetness greater than acidity, the smoothness sliding down the throat is comforting without any harshness. The orange acidity seems to be highlighted in the background, slowly rendering layer by layer. The nose retains a raisin aroma, which is a pleasant sensation. At this time, the delicate, elastic, and subtly mysterious characteristics of coffee beans produced in Huehuetenango are best developed.

FrontStreet Coffee - Guatemala Pour-over Parameters

Guatemala's Zacapa

Coffee Varieties: Catimor, Caturra, Catuai

Altitude: 1500-1700 meters

Processing Method: Natural

Characteristics and Flavor: Fresh fruit flavors, peach, apricot, etc. It has rich aroma, with high balance between acidity, sweetness, fruitiness, and floral notes. High sweetness with dark chocolate aroma.

Coffee-to-water ratio 1:16, grind size BG-6S, water temperature 90°C. Bloom with 30g water for 30s. Second pour to 125g, stop pouring and wait for water level to drop until just about to expose the coffee bed. Third pour to 225g, stop pouring and wait for water level to drop until just about to expose the coffee bed, then remove the filter cone. Extraction time: 2 minutes.

Tasting Steps:

Step 1: Smell the coffee powder aroma. If the coffee beans are fresh enough, their aroma will greet you as soon as you open the package. Of course, when ground into coffee powder, the aroma is even stronger. After the coffee powder is moistened, the temperature and steam from the hot water bring out some aromas that don't easily volatilize at room temperature.

Step 2: Taste the flavor and texture. After smelling the aroma, naturally take a few sips to satisfy the craving. Let the coffee roam between lips, teeth, and upper palate, first stimulating the taste buds on the tongue to capture the flavors of water-soluble aromatic substances in the coffee; then try to feel the texture of the coffee in the mouth.

Step 3: Savor the aftertaste. In the process of slowly tasting coffee, aroma, flavor, and texture continuously cycle to create a more complete experience.

Knowledge Bonus:

Guatemala is located in the center of North and South America, and its geographical location occupies an important position in Central America.

Important Notice :

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