Introduction:The "Flora" coffee beans from the La Minita family in Guatemala's Antigua region, based on Bourbon and Caturra varieties, showcase unique smoky and white floral aromas through the washed processing method. This article delves into its regional terroir, variety characteristics, refined processing procedures, and medium-light roast profile, while also providing professional pour over parameters and actual flavor experiences. It is an essential guide for readers seeking high-quality Guatemalan coffee bean recommendations and brewing inspiration.

In the highlands of Antigua, Guatemala, fertile soil deposited by volcanic activity gives rise to a highly distinctive specialty coffee — the Flora coffee beans under the "La Flor del Café (Coffee Flower)" brand, part of the La Minita family. This washed coffee, primarily featuring Bourbon and Caturra varieties, not only exhibits subtle smoky layers but also carries soft white floral notes, like an elegantly fragrant blossom blooming in a volcanic environment. From regional environment and variety selection to processing and roasting, this article will thoroughly analyze how this coffee makes its journey from Antigua’s terraces all the way into your coffee cup.

The Antigua region is located in the central highlands of Guatemala, a historic colonial city nestled in the Panchoy Valley at an altitude of about 1,500 meters. This land, surrounded by volcanoes, boasts not only magnificent scenery but also mineral-rich volcanic ash soil accumulated through frequent volcanic activity, providing ample nutrients for coffee plants. The area features a subtropical monsoon climate with stable rainfall and distinct day-night temperature variations, resulting in bright acidity and rich aroma profiles in the coffee cherries. It is one of Guatemala’s most representative specialty coffee regions.

The La Minita family, responsible for producing this Flora coffee, was originally a well-known multinational coffee plantation in the Tarrazú region of Costa Rica. They established a separate brand in Guatemala called "La Flor del Café," commonly translated in Chinese as "花神" (Flora), symbolizing coffee flavors that are as delicate and fragrant as flowers. To ensure quality, the brand has assigned a professional team to reside permanently in the region and collaborates with the renowned local processing mill, Pastores mill. The La Minita team oversees every step from harvesting, washed processing, drying to bean selection, ensuring that every single coffee bean meets high standards.

The main varieties used in this Flora coffee are Bourbon and Caturra. Bourbon is a natural mutation of Typica, known for its round, plump bean shape and rich aroma; in contrast, Caturra is a descendant mutation of Bourbon, featuring brighter lemon and citrus acidity, slightly lower sweetness, but an overall more refreshing profile. The combination of these two varieties brings a good balance of acidity and sweetness, along with complexity to this coffee.

In terms of processing, this batch of Flora coffee uses traditional washed processing. First, the harvested coffee cherries are placed in a water tank, where unripe or defective beans float due to their lower density and are preliminarily screened out, leaving only the mature fruits that sink. Next, a depulper is used to remove the outer skin and pulp, though the beans still retain a layer of mucilage. These mucilage-covered beans then enter a fermentation tank for 16 to 36 hours of fermentation, where microbial action breaks down the mucilage, which is then thoroughly rinsed with large amounts of clean water. Finally, the cleaned beans are evenly spread on raised beds or cement surfaces and slowly dried in the sun until the moisture content drops to 10%–14%. The beans are then hulled using a hulling machine to remove the inner parchment, completing the entire washed processing procedure.

For roasting, the roasters at a certain coffee brand chose a medium-light roast to highlight the delicate flavors of this coffee. The roast begins with the beans entering the drum at 200°C, with the air vent set to 3. About 30 seconds later, the heat is adjusted to 160°C, with the turning point occurring at around 1 minute and 36 seconds. Then, at 4 minutes and 50 seconds, when the bean surface turns yellow and the grassy aroma fades, the heat is reduced to 140°C and the air vent is opened to 4. Approaching first crack, around 8 minutes and 32 seconds, the bean surface shows noticeable wrinkles and dark spots, and the distinct smell of toasted bread transitions into coffee aroma. First crack begins at approximately 8 minutes and 37 seconds. At this point, the heat is set to 80°C, the air vent is fully opened to 5, and maintained for about 1 minute and 50 seconds, with the roast finishing at 195.3°C to preserve the maximum floral, fruity, and aromatic characteristics.

For actual pour over brewing, it is recommended to use 15 grams of coffee grounds with a 1:15 coffee-to-water ratio, keeping the water temperature around 90°C and the grind size medium-fine (approximately 77% passing through a #20 sieve). When using a Hario V60 filter cone, a staged extraction method can be applied: the first stage involves pouring 30 grams of water for blooming for about 30 seconds, helping to awaken the coffee grounds and release initial aromas; the second stage involves pouring up to 125 grams at the 54-second mark, and when the water level drops to two-thirds of the coffee bed, continue to the third stage, pouring up to 225 grams. The total extraction time is about 2 minutes and 10 seconds. This method effectively extracts sweet and fruity flavor tones along with a rich finish, presenting the full flavor profile.

In the cup, this Flora coffee exhibits bright lemon-like acidity at high temperatures. As the temperature drops, white floral aromas gradually emerge, perfectly balancing with the soft fruit acids. The mid-palate reveals layers of cocoa and subtle smoky notes, while the finish delivers a caramel-like sweetness. The overall profile is both refreshing and profound, making it a specialty coffee bean highly suitable for coffee enthusiasts who enjoy complex flavors and unique aromas.

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