Introduction:Coffee beans from the Antigua region of Guatemala are renowned for their citrus acidity, floral notes, and subtle smoky aftertaste. However, many people find it challenging to replicate the layered flavors experienced in cafés when brewing at home using pour over methods. This article uses the Antigua Floral Goddess coffee bean as an example to detail its regional background, variety characteristics, and washed processing method. It also breaks down the four key elements of pour over brewing—water temperature, grind size, coffee-to-water ratio, and pouring technique—in depth. With a three-stage extraction process and tested parameters, it helps you accurately capture the unique flavor profile of this bean.
Guatemala is one of the most representative coffee-producing regions in Latin America. Its coffee flavors are grounded in notes of nuts and cocoa, complemented by a unique smoky finish nurtured by volcanic soil, making it highly favored by coffee enthusiasts worldwide. Among these, the Antigua area is the earliest region in the country to develop coffee cultivation. Nestled in a valley surrounded by three volcanoes—Agua, Fuego, and Acatenango—the region boasts fertile, mineral-rich soil that provides ideal growing conditions for coffee trees.
This article takes a classic Floral Goddess coffee bean from the Antigua region as an example, introducing in depth its regional environment, variety composition, and the characteristics of its washed processing method. It also addresses the common issue of “flavor disparity” during home pour over brewing. From water temperature settings and grind coarseness to coffee-to-water ratios and pouring techniques, it offers a complete and practical operation guide to help you brew at home and achieve a balanced cup with bright citrus acidity, elegant floral notes, and soft caramel sweetness.
This Antigua Floral Goddess coffee bean is cultivated at altitudes between 1200 and 1600 meters, primarily featuring three varieties: Bourbon, Caturra, and Catuai. All three belong to the Bourbon family and are known for their bright acidity and pleasant sweetness, making them ideal choices for showcasing the characteristics of Guatemalan coffee.
Bourbon is one of the oldest and most widely planted Arabica varieties, originating from Réunion Island (formerly known as Bourbon Island). Its cherries are mostly red, with dense flesh and seeds capable of delivering rich sweetness and clear acidity. Caturra is a single-gene mutation of Bourbon. The plants are relatively short, facilitating harvesting. Although its yield is slightly lower than that of Bourbon, it is highly adaptable and can be grown in high-density environments. Its flavor profile is similar to Bourbon’s but requires more fertilizer to sustain growth. Catuai is a hybrid of Caturra and the Mundo Novo variety. It boasts advantages such as wind and rain resistance, with firm fruits that are less prone to dropping. However, its flavor profile is somewhat simpler, with fruitiness and body slightly inferior to the former two.
In terms of processing, this Floral Goddess coffee bean uses the washed method, processed by the well-known Las Pastores washing station in Antigua. The washed method is characterized by highlighting the coffee’s cleanliness and bright acidity. By removing the pulp and fermenting to remove the mucilage, it preserves the purest inherent flavors of the bean. Coupled with the region’s unique microclimate and high-altitude environment, it ultimately presents a complex flavor profile of flowers, tea-like notes, citrus acidity, and mild smokiness.
To successfully brew the full potential of this bean using pour over, it’s essential to control the following four key elements: water temperature, grind size, coffee-to-water ratio, and pouring technique. First, for water temperature, it is recommended to use a medium-high range of 90–91°C. This temperature range helps to highlight the citrus acidity and fruity tones of the bean while avoiding the astringency caused by over-extraction. If using a medium-dark roasted bean, the water temperature can be slightly reduced to 87–89°C to minimize the risk of over-extraction.
For grind size, it is recommended to adjust the coffee grounds to a medium-fine level, roughly close to the BG 6M commonly used for V60 or a 20-mesh sieve with about 80% passing rate. For specific operation, you can refer to the following method: take 10 grams of coffee beans, grind them with your usual grinder, then sift through a 20-mesh sieve. If the weight of the sifted coffee powder is around 8 grams (i.e., about 80% passing rate), it is the appropriate grind size for medium-light roasted beans. For medium-dark roasted beans, the target passing rate can be adjusted to 70%–75% (about 7–7.5 grams).
For the coffee-to-water ratio, a golden ratio of 1:15 is recommended, meaning 1 gram of coffee to 15 milliliters of water. This ratio balances extraction yield and concentration, falling within the “light and refreshing” range of the Golden Cup standard that suits most palates. It helps to present clear and bright acidity along with distinct layers of sweetness, without being overly intense or weak.
Finally, for the pouring technique, it is recommended to use a three-stage extraction method. This technique is suitable for medium-light to medium-roasted coffee beans and can sequentially extract the fruity acidity of the early stage, the sweet core of the middle stage, and the rich body of the later stage. The specific steps are as follows:
First is the blooming stage: pour about 30 grams of water and let it bloom for around 30 seconds. This helps to release CO₂ from the coffee grounds, ensuring more even extraction afterward. Next is the second pour: starting from the center of the coffee bed, pour steadily with a small stream, adding about 95 grams of water until the total water level reaches around 125 grams, completing this step within 1 minute. Lastly is the third pour: when the water level drops to about two-thirds of the coffee bed, pour again in a circular motion from the center outward, adding a total of about 100 grams of water. This brings the total brew water to 225 grams, with a total brew time of approximately 2 minutes and 10 seconds.
Recommended tested parameters are as follows: use a V60 #01 filter, 15 grams of coffee, water temperature 90–91°C, grind size with about 80% passing rate through a 20-mesh sieve (medium-fine), and a coffee-to-water ratio of 1:15. Following the above three-stage pouring technique, the dripping process usually completes between 2 minutes 00 seconds and 2 minutes 10 seconds, yielding a clean and well-layered cup of coffee.
When brewed properly, this Antigua Floral Goddess coffee bean showcases prominent citrus acidity, with a bright juice-like character reminiscent of lemon and orange, accompanied by rich floral aromas such as white floral notes and a hint of tea undertone. The mid-palate offers a soft and lingering sweetness, while the aftertaste carries a subtle caramel scent with a light smoky touch. The overall mouthfeel is clean, smooth, and layered—an excellent choice for those who enjoy savoring a high-quality pour over coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
