What Sets Guatemala Coffee Apart in Central America?

Guatemala is a major coffee central america producer, split into eight regions including Antigua, Atitlan, Huehuetenango, and New Oriente. New Oriente developed later than the others, but its volcanic soil and heavy rainfall produce coffee with strong acidity and aroma. The Calderas Estate Pink Bourbon honey process bean shows orange, honey limeade, caramel, and a roasted almond cocoa finish.

Pink Bourbon is a mutation of the Bourbon variety, and honey processing leaves some mucilage on the seed during drying, which adds sweetness and a smooth mouthfeel. At 1,500 meters and graded SHB, the bean is suited to a V60 pour-over: medium grind, moderate water temperature, and a staged pour rhythm bring out the smoky chocolate notes at home.

Guatemala is a major coffee-producing country in Central America, divided into eight major regions nationwide. Among them, the New Oriente region, though developed relatively late, produces coffee with excellent acidity and aroma thanks to its volcanic geology and abundant rainfall. This article focuses on the Pink Bourbon variety produced at Calderas Estate. This bean variety is a Bourbon mutation and, after honey processing, presents orange, honey limeade, caramel, and roasted almond cocoa finish, with a smooth and sweet mouthfeel. Front Street Coffee brings a pour-over extraction analysis of this bean, explaining step by step from the V60 dripper, water temperature, and grind size to the staged pouring rhythm, helping coffee enthusiasts recreate the unique smoky and chocolate flavors at home.

Guatemala Calderas Estate Pink Bourbon Honey

Front Street Coffee Guatemala Coffee . New Oriente. Calderas. Pink Bourbon. Honey Process

□Region: New Oriente

□Producer: Calderas Estate

□Altitude: 1500M

□Variety: Pink Bourbon

□Processing Method: Honey Process

□Grade: SHB

□Flavor Description: Orange, honey limeade, caramel, roasted almond and cocoa finish, smooth and sweet mouthfeel…

□Guatemala's coffee production and quality are among the best in Central America. Currently, the country is divided into eight major producing regions: Antigua, Acatenango, Atitlan, San Marcos, New Oriente, Coban, Fraijanes, and Huehuetenango. Among these eight major regions, five are of volcanic geology, while the other three are of non-volcanic geology.

□New Oriente is one of the later-developed regions among Guatemala's eight major producing regions. Its geology is classified as volcanic, with soil composed of metamorphic rock evenly distributed with minerals, and the local climate is characterized by cloudiness and abundant rain. Most of the coffee produced in this region comes from small estates run by small families. In recent years, its reputation has gradually risen, and market demand has grown noticeably at the same time. As a result, farms in the area that originally grew other crops have switched to coffee to increase family income.

□This bean from Calderas Estate in New Oriente belongs to the Pink Bourbon variety, a mutation of Bourbon.

Guatemala Coffee Region Introduction:

New Oriente is one of the later-developed among the eight major regions of Guatemala Coffee . The region has a tropical climate, its geology is volcanic, and its soil is composed of metamorphic rock evenly mixed with minerals.

Because it is adjacent to rocky areas, the soil is nutrient-rich and contains abundant minerals. The ecology is active, with colorful flowers and a wide variety of birds, and the natural landscape is rich and diverse.

Rainfall is quite abundant, which gives the coffee grown here very good acidity and aroma!

Flavor Description:

Orange, mandarin orange, oolong tea, caramel, cocoa, and roasted nut finish, overall clean and balanced.

Front Street Coffee Guatemala Coffee . New Oriente. Calderas. Pink Bourbon. Honey Process Coffee Bean Brewing Analysis

Pour-over Reference

Using a V60 dripper, bloom with 16g grounds and 32g water for 30 seconds, extract at 89-90°C water temperature, 1:14, medium-fine grind on a Fuji Royal 4. For the second pour, add water to 140ml and pause. Wait for the water to drop, then pour slowly again at an even speed, keeping the water level from getting too high. Pour again until 220ml and stop. Extraction time is 2:15——a unique smoky mouthfeel and chocolate flavor. Everyone can fine-tune according to their own taste.

The above content is compiled by CoffeeHunters, a coffee news website.