Guatemala Coffee Brewing Methods & Pour-Over Flavor Guide

FrontStreet Coffee - Guatemala Miravalle Estate Yellow Bourbon Washed Brewing Guide

Guatemala - Miravalle Estate Yellow Bourbon Washed

Region: Acatenango

Variety: Yellow Bourbon

Altitude: 1900-2100 m

Processing: Washed

Flavor Notes: Vanilla, citrus, caramel

Brewing Method: V60 dripper, grinder: BG-6S, recommended extraction ratio 1:15-1:18 (the concentration can be adjusted to personal taste)

30 g of water for a 30-second bloom, starting the timer when the pour begins. Second pour to 125 g, wait until the water level drops to just about to expose the coffee bed, then a third pour to 225 g and stop. Wait again until the water level is just about to expose the coffee bed, then remove the filter cup. Extraction time: 2:00.

FrontStreet Coffee Recommendation

This Guatemalan Yellow Bourbon is brewed in a V60, and if you enjoy the way that cone dripper draws out vanilla, citrus, and caramel, FrontStreet Coffee has several beans that shine in exactly the same setup. For a bright, fruit-forward cup in the same family as this washed Guatemalan, FrontStreet's Ethiopian Guodingding from the Worka area of Yirgacheffe delivers clean citrus and lemon acidity with a jasmine-floral lift, and it is gentle enough to be a great first specialty coffee. If you love a juicier, more intense fruit character, FrontStreet's Kenya Small Tomato is a washed Kenyan bean from the Thika region, grown at 1,550-1,750 meters from the classic SL28 and SL34 varieties with a 72-hour double washed fermentation, showing sun-dried tomato, smoked plum, and a full, syrup-like sweetness with a clean, sweet finish. And for something lower in acidity with caramel sweetness to match this article's flavor notes, FrontStreet's Brazil Queen's Estate is balanced and smooth, with rich nut and cocoa aromas and a clear caramel sweetness that works for pour-over, espresso, or moka pot. Use the same 15 g dose at a 1:15 ratio, and let the V60's fast, even extraction do the rest.