The Huehuetenango region of Guatemala has a melodious name that often brings to mind Colombia's Nariño. Located in the highlands of the country's northwest, this area sits at an altitude of 1,800 to 2,100 meters, making it Guatemala's highest coffee-growing belt. Thanks to its dense network of rivers and lakes and well-developed irrigation infrastructure, the local climate, though on the dry side, never lacks water, and the coffee cherries are mostly processed using the washed method. The finished cup is full and substantial, with a smoky note that forms its signature flavor. This article will focus on this Anthony batch (9th place in COE) sold by Front Street Coffee, outlining its varietal composition, processing method, and flavor profile, along with a complete V60 pour-over recipe for fellow enthusiasts to reference. [more…]

Guatemala is a highly representative coffee-producing origin in Latin America, and its beans are known for their rich fruity notes, full body, and distinctive smoky aftertaste. Among the Front Street Coffee daily staple bean series, Guatemalan coffee is a representative example of the typical flavors of this origin. From the perspective of Front Street Coffee's sourcing approach, this article systematically reviews Guatemala's geography and climate, historical development, altitude classification system, and the respective characteristics of two star regions—Huehuetenango and Antigua—and combines the cupping performance and brewing parameters of two beans, Front Street Guatemala Huehuetenango and Front Street Guatemala Antigua La Flor del Cafe, to help coffee enthusiasts build a complete understanding of Guatemalan coffee. [more…]