Guatemala Huehuetenango and Antigua Coffee Bean Varieties: Flavor Profiles, Taste Characteristics, and Origin Stories

Guatemala borders Mexico to the north and El Salvador and Honduras to the south, with numerous volcanoes within its territory. This country, which focuses on coffee cultivation and export, possesses fertile soil suitable for coffee tree growth, favorable climate, abundant water resources, and high-altitude planting conditions. It is also home to many renowned Guatemalan coffee bean producing regions, such as Antigua, Huehuetenango, Cobán, and others. Among these, Huehuetenango and Antigua are the most familiar to coffee enthusiasts.

The Huehuetenango region is located in the northwestern highlands of Guatemala, with cultivation altitudes reaching 1800-2100 meters, making it the country's highest-altitude coffee producing area. It is renowned for producing excellent quality Guatemalan coffee beans and is also one of the largest producing regions in Guatemala. FrontStreet Coffee's daily bean series includes a washed bean from the Huehuetenango region of Guatemala, representing the basic flavor profile of the Guatemalan producing country.

FrontStreet Coffee: Guatemala · Huehuetenango Coffee Beans

Region: Huehuetenango region, Guatemala
Altitude: 1500-2000 meters
Varieties: Bourbon, Caturra, Catuai
Processing method: Washed processing method

On FrontStreet Coffee's bean menu, there are two beans from Guatemala alone. The aforementioned Guatemala Huehuetenango is one of them, while the other is the Guatemala Flor de Café coffee bean from the Antigua region.

FrontStreet Coffee: Guatemala · Flor de Café Coffee Beans

Region: Antigua region, Guatemala
Estate: La Minita Estate
Altitude: 1200 meters
Varieties: Bourbon, Caturra
Processing method: Washed processing method

The Antigua region itself is the most famous among Guatemala's seven producing regions. With high altitude, unique volcanic soil, and shade-grown cultivation, coffee beans from the Antigua area possess distinctive regional flavors. The region has relatively low rainfall during summer and occasionally experiences frost due to excessive cold in winter, making it actually unsuitable for coffee tree growth. However, due to its location in an active volcanic zone, volcanic pumice falls into the soil after eruptions and cools down. These pumice stones have numerous fine pores, making them excellent for moisture retention. Additionally, the La Minita estate, which produces Flor de Café beans, plants numerous shade trees to protect coffee trees from cold damage during winter. These factors that overcome adverse conditions, combined with significant day-night temperature differences, create a unique microclimate in Antigua, giving coffee beans from this area a subtle smoky flavor and rich fruit aroma.

FrontStreet Coffee's Guatemala Flor de Café coffee beans are produced by the La Minita group, which is renowned for its strict cultivation management and processing techniques. Guatemala's La Minita estate does not use pesticides. With higher altitude and lower temperatures, the likelihood of pests and diseases in the coffee estate is greatly reduced. Each year, La Minita estate also conducts two soil tests within the coffee plantation to determine fertilization methods. Application of trace elements such as zinc, boron, and copper can provide more nutrients to coffee trees and prevent diseases. Such scientific cultivation management has resulted in the excellent flavor performance of Flor de Café coffee and maintained a reputation for consistent quality over the years.

When the rainy season is about to end, coffee fruits will approach maturity. However, because coffee fruits mature very slowly and unevenly, harvesting work must be done very carefully. The fruits produced by one coffee tree may be harvested in up to five separate sessions according to the ripening of the coffee cherries.

After harvesting, La Minita entrusts the largest local washing processing plant, Las Pastores, to wash the green beans according to strict standards and names it Flor de Café.

The Washed Processing Method

Although the washed processing method appears simple, every step is meticulously executed.

1. Remove floating beans: Pour coffee beans into a large water tank. Underdeveloped, inferior quality beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, skim off the floating beans from the water surface to complete the removal of floating beans.

2. Remove pulp and fruit flesh: Use a pulp separator machine to remove the outer skin and pulp of the coffee fruits. (This leaves behind mucilage, parchment, and silver skin).

3. Fermentation: The purpose of this step is to use biological methods to remove the mucilage. Place the coffee fruits processed by the pulp separator into fermentation tanks for 16-36 hours. Fermentation bacteria will dissolve the mucilage.

4. Washing: After completing fermentation and removing mucilage, fermentation bacteria and impurities will remain on the coffee beans, so the beans are washed again. To ensure thorough cleaning, this step consumes a large amount of fresh water.

5. Drying and removing parchment, silver skin: Dry the coffee fruits until moisture content reaches 10-14%. Then use a hulling machine to remove the remaining parchment and silver skin to complete the processing.

The coffee washing method originated in the mid-18th century. During the washing process, the pulp of coffee fruits is first removed, then fermentation tanks are used to remove the mucilage remaining on the parchment, and the beans are cleaned and then dried.

The washing method can remove impurities and defective beans through each step, resulting in uniform appearance of green beans, which are generally considered to be high-quality green beans. However, the biggest disadvantage of washed coffee is that during the fermentation process, coffee beans can easily absorb fermentation odors. Beans acquire fermentation flavors mostly due to lack of management and maintenance of fermentation tanks. Changes in microorganisms caused by soaking coffee beans with mucilage on parchment in fermentation tanks can lead to coffee beans absorbing fermentation flavors.

After receiving these Guatemala Flor de Café coffee beans, FrontStreet Coffee's roaster considered highlighting the bean's balance, tea-like qualities, floral notes, and acidity, adopting a medium roast level. When brewing these Flor de Café coffee beans, FrontStreet Coffee's barista uses higher water temperature and finer grind to extract the aroma and acidity, while simultaneously considering avoiding over-extraction due to high temperatures by using a faster flow rate V60 dripper.

Brewing Parameters

Dripper: Hario V60
Water temperature: 91°C
Dose: 15 grams
Ratio: 1:15
Grind size: 80% pass-through through #20 sieve

FrontStreet Coffee recommends using a three-stage pouring method when brewing to give the coffee richer layers. First, pour 30 grams of water to completely wet the coffee grounds and bloom for 30 seconds. Then slowly pour the second stage water in a small circular motion to 125 grams for segmentation. When the water level in the dripper drops to just above the coffee bed, continue pouring the third stage water to 225 grams and immediately stop pouring. Wait until all the water in the dripper has completely dripped into the server below, then remove the dripper. Total extraction time is approximately 2 minutes.

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)
For professional coffee knowledge exchange, please add WeChat ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473