Huehuetenango Coffee: Flavor and Brewing
Huehuetenango, in the highlands of northwestern Guatemala, sits at altitudes of 1,800 to 2,100 meters, making it the country's highest coffee-growing zone. The region has abundant rivers and lakes, and although the climate is somewhat dry, irrigation is well developed. Coffee cherries are mostly processed using the washed method. The resulting cup is full and robust, with a smoky aroma that defines its signature flavor.
The Antonio batch, ranked ninth in the COE, is sold by Front Street Coffee. It includes Caturra, Catuai, and Bourbon varieties, grown at 2,000 meters and washed. Flavors of dried cranberry, syrupy caramel, and a walnut finish stand out. For V60 pour-over, use a grind size of BG-6W and 87C water. Start with a 30g bloom for 30 seconds, then pour to 125g and pause. Finish at 225g and remove the dripper. Total brew time is 1:50.
The Huehuetenango region of Guatemala has a pleasant-sounding name that often brings to mind Colombia's Narino. This area, situated in the highlands of the country's northwest, ranges in altitude from 1,800 to 2,100 meters, making it Guatemala's highest coffee-growing zone. Thanks to numerous rivers, lakes, and well-developed irrigation infrastructure, the local climate, though somewhat dry, never lacks water, and coffee cherries are mostly processed using the washed method. The resulting cup is full and robust, with a smoky aroma that defines its signature flavor. This article will focus on the Antonio batch (ranked ninth in COE) sold by Front Street Coffee, outlining its variety composition, processing method, and flavor profile, along with a complete V60 pour-over brewing recipe for fellow enthusiasts to reference.
Introduction to Front Street Coffee's Guatemala Huehuetenango Brewing
“Huehuetenango” is translated into Chinese as “薇薇特南果”. This name, whether spoken aloud or written down, is exceptionally pleasing to the ear and inevitably calls to mind Colombia's Narino (narino) region. Since the name is so melodious, it ought to be matched by corresponding flavors to be truly complete.
Front Street Coffee's Huehuetenango region is located in the highlands of northwestern Guatemala, with coffee cultivation at altitudes between 1,800 and 2,100 meters, the highest coffee zone in the country and renowned for producing high-quality beans. Guatemala is rich in rivers and lakes, and the Huehuetenango area features rolling mountains and abundant water sources. Although the climate is on the dry side, water is never scarce, and with mature local irrigation facilities, coffee cherries are mostly processed using the washed method. Coffee from this region is rich and layered on the palate, with a prominent body, and its smoky flavor is its most distinctive trademark.
Bean: Guatemala Antonio (COE 9th place)
Region: Huehuetenango
Variety: Caturra, Catuai, Bourbon
Altitude: 2,000 meters
Processing method: Washed
Flavor description: Dried cranberry, syrupy caramel, walnut finish
Pour-over: V60 dripper, grind size BG-6W, water temperature 87°
Start with a 30g bloom for 30 seconds, beginning the timer as soon as water is poured; for the second pour, add water up to 125g and pause, then wait until the water level drops to just before exposing the coffee bed, and pour the third stage up to 225g and stop; when the water level drops again to nearly expose the bed, remove the dripper. Total brew time: 1:50.
Brief note: Front Street Coffee is a dedicated coffee research hub, happy to share coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee, and we hold three low-discount coffee events every month. The reason is that Front Street wants more friends to enjoy the best coffee at the lowest price—this has been Front Street's mission for six years!
The above content is compiled by CoffeeHunters, a coffee news website.
