Guatemala’s Pacaya RegionCoffee Beans
Origin
- Region: Guatemala
- Variety: Caturra
- Process: Natural Processing Method
- Roast: Medium Roast
- Altitude: 1600 meters
- Sample Batch:
- Grower:
Flavor Notes:
Black plum Chocolate Strawberry Cocoa Cream
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Average
- Body:Medium
- Bitterness:Medium
- Aftertaste:Medium
- After Cooling:Medium
Guatemala’s Pacaya RegionCoffee Bean Intro:
Country: Guatemala
Region: Pacaya
Elevation: 1600 meters
Processing Method: Natural Processing Method
Variety: Caturra
Region Introduction
Pacaya is located about 50 kilometers north of Guatemala City and falls within the country’s metropolitan area. Although Spanish is the primary language, the majority of the population consists of Mayans, Garifunas, Xinca, and Ladinos. This region of the country has endured earthquakes and wars, suffering through hardship and poverty. Coffee growers hope that by improving the quality of their crops, they can secure better prices, enhance their quality of life, educate their children, and invest in their communities.
Although Pacaya is not one of the eight coffee-growing regions officially designated by Guatemala’s national coffee association (Anacafé), the city of Pacaya in the department (state) of Guatemala is widely renowned. Seventeen villages call this mountainous area home, with farmland serving as the primary economic pillar. Coffee cultivation is highly suitable here. The elevation, volcanic soil, and climate all favor the development of specialty coffee. The coffee beans purchased by Front Street Coffee this time were processed using the natural processing method, which is relatively uncommon for Guatemalan coffee. Natural sun-drying is the most traditional processing method. After harvesting, the fruit is naturally sun-dried, following these steps:
1. The coffee farmers place the harvested cherries directly on the drying patio to dry under the sun.
2. During the drying process, the cherries need to be stirred and turned at appropriate times to avoid uneven drying or fermentation. ；
3. After several days, the cherries are dried.
4. The dried green beans are then hulled using a depulper to remove the pulp and parchment, extracting the beans.
Advantages: Coffee processed using the natural method retains its mucilage during processing. The mucilage itself is sweet, and during sun-drying, the sugars transfer into the coffee beans. As a result, the processed coffee tends to have a stronger sweetness, richer mouthfeel, and more pronounced layers.
Roasting Recommendations
Follow the official account and sendRead Full Article Free
Region Intro:
Guatemala is located in the tropics and has many volcanoes within its territory. The northern and eastern coastal plains have a tropical rainforest climate, while the southern highlands have a subtropical climate. The year is divided into a dry season and a wet season, with May to October being the wet season and November to April of the following year being the dry season. Annual precipitation in the northeast is 2,000-3,000 mm, while in the south it is 500-1,000 mm. Forests account for half of the country's area, and it is located in the latitude best suited for coffee production. Because coffee is an important cash crop locally, a rich coffee culture has developed from this, and people drink coffee every day, with most people having a cup of coffee with lunch.
Brewing Tips:
Front Street Coffee Brewing Recommendation:
Brewing Device: HARIO V60
Parameters: 15g coffee grounds
Coffee-to-water ratio 1:15
Water Temperature: 90-91°C
Grind Size: Medium-coarse (size of white sugar)
Method: 30g water bloom for 30 seconds, then pour directly in the center to 125g followed by increments, pour again after seeing the coffee bed until 225g, remove the filter once the coffee bed is visible, total extraction time: 2′00″.
