How does the coffee bean process shape Antigua flavor?

Guatemala's Antigua region sits at 1,500 meters in the Panchoy Valley, ringed by volcanoes whose mineral-rich ash feeds the soil. Rising costs linked to climate change and the pandemic are expected to push new-crop prices higher, with about 125,000 growing families under pressure, according to the article.

Using Flor del Cafe beans from La Minita Estate, the piece distinguishes Bourbon from Caturra and details the washed coffee bean processing flow, Front Street's roasting curve, cupping notes, and brewing suggestions. The coffee bean process and variety both shape the cup's floral aroma, juicy mouthfeel, and signature smoky note.

Guatemala is a well-known coffee-producing country in Central America, and its Antigua region enjoys fertile growing conditions thanks to the surrounding volcanoes. Recently, the local coffee industry has faced dual pressures from climate change and the pandemic, with rising production costs, and prices for the new crop season are expected to climb. When cupping several Guatemalan beans, Front Street Coffee found that their distinctive smoky note is not unpleasant but rather a pleasant surprise. This article uses the Flor del Cafe beans from La Minita Estate as an example to explain how to distinguish the two major varieties, Bourbon and Caturra, and provides a detailed introduction to the washed processing flow, Front Street roasting curve, cupping report, and brewing suggestions, giving you a comprehensive understanding of this coffee that combines floral aromas with a juicy mouthfeel.

Latest News on Guatemala's Coffee-Producing Regions

News

According to a report by Coffee Financial Network, about 125,000 coffee-growing families in Guatemala are under pressure from rising production costs due to climate change and the COVID-19 pandemic. The chairman of the local coffee association pointed out that current coffee prices are still not enough to cover basic living expenses. If this trend continues, Guatemalan coffee bean prices in the new crop season will be higher than in previous seasons, further deepening the local coffee crisis.

Antigua Coffee-Producing Region

Antigua Guatemala

Antigua is a famous ancient city in Central America located in Guatemala, sitting in the Panchoy Valley at an altitude of 1,500 meters, surrounded by mountains on all sides, with several volcanoes standing nearby, close to the peaks of Agua and Fuego volcanoes. The volcanic chain stretches in an unbroken line, not only creating the charming scenery of Antigua but also providing fertile growing conditions for plants and coffee trees, as the ash from each eruption is rich in minerals and covers the surrounding land.

A One-of-a-Kind Taste Experience

Taste

When Front Street cupped several coffee beans from Guatemala's producing regions, their smoky note surprised everyone. In other producing regions, smokiness would likely be judged by Front Street as a defective flavor, because this taste can easily cause an uncomfortable throat-clogging sensation when drinking. However, even if Guatemalan coffee beans have a smoky note, it does not make people feel unpleasant. On the contrary, this smokiness adds a pleasant surprise to Guatemalan coffee beans. The Flor del Cafe beans from La Minita Estate selected in this article by Front Street bring a double taste surprise—besides a slight smokiness, they also give off a faint white floral aroma, like the surprise of finding a flower in a volcano.

La Minita Estate is known for excellent cultivation, processing techniques, and extremely strict quality control. Following these standards, they commissioned Las Pastores, the largest washing station in Antigua, to process the green beans, and named this coffee Flor del Cafe. It retains the region's original flavor, while the dry aroma also carries rich floral and tea notes. On the palate, it shows lemon-like acidity and berry flavors, then turns into a honey finish. Excellent cleanliness and rich layering are the hallmarks of this Flor del Cafe.

Coffee Bean Varieties

Bourbon&Caturra

These Flor del Cafe coffee beans use Bourbon and Caturra varieties. Both originate from the Bourbon line, and the beans are relatively round.

However, distinguishing these two varieties is actually not difficult. With careful observation, you can find that the tail end of Caturra coffee beans is slightly more curved than Bourbon, round and slender. The flavors of both varieties usually have better aroma, bright acidity, and a juicy mouthfeel.

Coffee Bean Processing Method

Washed

The washed processing method sends the selected coffee cherries into a depulper, first removing the skin and pulp, and then placing the green coffee beans with residual pulp and mucilage in water for wet fermentation, about 18 to 36 hours. After fermentation is complete, the green coffee beans with parchment are placed in a flowing water channel for washing to remove pulp and mucilage.

After washing, the coffee beans are spread out to dry until the moisture content drops to about 12%, and finally the parchment of the green coffee beans is removed. Front Street believes that Flor del Cafe coffee beans processed by the washed method have cleaner and brighter acidity, can also bring out the fresh feeling of white floral aroma, and weaken the coffee beans' own smoky flavor.

FrontStreet Coffee Roasting Record

When the drum temperature rises to 200°C, charge the beans, set the damper to 3, and after 30 seconds adjust the heat to 160°C with the damper unchanged. The turning point is 1'36", and maintain the heat. At 4'50", the bean surface turns yellow, the grassy smell completely disappears, and the dehydration stage begins. Lower the heat to 140°C and adjust the damper to 4.

At 4'50", dehydration is complete, and the heat is lowered to 140°C. At 8'32", ugly wrinkles and dark spots appear on the bean surface, and the toasted bread smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'37", first crack begins. Reduce the heat to 80°C and fully open the damper to 5 (adjust the heat very carefully, not so low that there is no cracking sound). After first crack, develop for 1'50", then drop at 195.3°C.

FrontStreet Coffee Cupping Report

Dry aroma: berries, caramel

Wet aroma: lemon, white floral

Flavor: lemon, berries, white floral, chocolate, nuts, slight smokiness

FrontStreet Coffee Brewing Notes

Dripper: Hario V60

Coffee-to-water ratio: 1:15 (15g coffee / 225g water)

Water temperature: 90°C

Grind size: between medium-fine and medium-coarse (77% passing through Chinese standard No. 20 sieve)

FrontStreet Coffee staged extraction method: First, use 30g of water to fully wet the coffee bed into a "hamburger" shape and let it bloom for 30 seconds (if you do not see the "hamburger" shape, then pay attention to whether the coffee beans are not fresh enough or the grind is too coarse);

Next, proceed to the second stage of brewing. At 54 seconds on the timer, pour water until it reaches 125g, then stop and wait until the water level drops to 2/3 of the coffee bed before pouring the third stage (this stage of brewing aims to extract the sweet and sour flavor substances in the coffee grounds); in the third stage, at 1'40" on the timer, pour water until it reaches 225g, with a total extraction time of 2'10" (this stage is to extract the rich and full-bodied flavor substances in the coffee grounds). After extraction is complete, gently swirl, and wait until the coffee liquid is fully uniform before tasting.

Brewing flavor: At high temperature, it enters with lemon-like bright acidity. As it gradually cools, the juicy mouthfeel is interspersed with a faint white floral aroma. Then cocoa and a slight smokiness add layers to this coffee. Finally, a caramel-like aftertaste brings this cup of coffee to a perfect finish.

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