Introduction:This article delves into the practical pour over brewing of Guatemalan coffee, comparing two rounds of extraction with different parameters to analyze how grind size, water temperature, and pouring rhythm affect flavor profiles. It also provides an in-depth look at the five major renowned coffee regions in the country—covering their geographical features, altitude, main coffee varieties, and harvest seasons—offering coffee enthusiasts a comprehensive reference from hands-on brewing techniques to regional knowledge.
This article documents a practical pour over test of Guatemalan coffee beans, specifically using a “Smart Filter” for two extractions with different parameters. From grind settings and water temperature control to pouring techniques and timing rhythms, it compares the flavor differences of the two attempts step by step, adjusts strategies based on actual taste feedback, and ultimately identifies a more balanced and layered brewing solution.
In the first round of testing, the tiamo700s grinder was set to a grind size of 4. 16 grams of coffee grounds were used with 200CC of water, and the water temperature was set to 88°C. The process began by pouring hot water into the upper chamber of the filter, followed by adding the coffee grounds. Then, a stirring stick was used to perform the first even stir within about ten seconds. Subsequent stirs were carried out at the 25-second and 40-second marks as the second and third stirs respectively. Finally, at the 45-second mark, the filter valve was opened to allow the coffee liquid to slowly drip through. The results of this round showed that while there was a noticeable citrus acidity upon entry and a malt-like warmth in the mid-palate, the overall body felt somewhat lacking in richness, and the aftertaste was relatively short with a slightly blurred layering. It was preliminarily judged that adjusting the water temperature to around 90°C might help enhance the concentration and continuity of the overall flavors.
The second round made significant adjustments: the grinder setting was lowered to 3.5, the amount of coffee grounds was changed to 15 grams, and the water temperature was increased to 90°C. This time, the brewing method was altered—coffee grounds were first placed in the filter, then 40CC of water was slowly poured in a clockwise direction to allow the coffee to fully bloom and steep for 30 seconds. After that, water was continuously added until the total reached approximately 225CC, and the coffee was left to sit for about 2 minutes, yielding around 195CC of coffee liquid. The result of this round was noticeably better—not only retaining the bright citrus acidity in the upfront notes but also delivering a clear sweetness upon swallowing. The overall mouthfeel was more rounded and full, with distinct layers, thus earning it the title of the winning brewing method in this test round.
As a renowned specialty coffee-producing country in Central America, Guatemala has a diverse distribution of coffee-growing regions. Each area, due to differences in geography and microclimates, cultivates unique flavor characteristics. The following introduces the country’s five major coffee regions and their distinctive features.
San Marcosis Guatemala’s warmest and most rainfall-abundant coffee-growing area. Due to its proximity to the Pacific Ocean, the flowering season in the mountainous regions starts relatively early, and the rainy season arrives sooner. However, the abundant rainfall poses challenges to the drying process after coffee harvesting, so many farms adopt a combination of sun-drying and mechanical drying methods to ensure the stability of coffee quality. In addition to coffee, the region is also primarily agricultural, producing grains, fruits, meat, and wool among other products.
The altitude ranges approximately between 1300 and 1800 meters, with the main harvest season being from December each year to March of the following year. The main varieties grown include Bourbon, Caturra, and Catuai.
Acatenangois known for its volcanic terrain surrounding the Acatenango Valley. In the past, many producers sold their coffee to so-called “coyotes” (middlemen), who transported it to the Antigua region for processing to ride on the reputation of Antigua coffee and fetch higher prices. However, in recent years, as the quality of coffee from this region has gradually gained market recognition, it not only retains good profit margins but also achieves better traceability to the origin.
The altitude here ranges between 1300 and 2000 meters, and the harvest period is also from December to March. The main varieties planted are also Bourbon, Caturra, and Catuai.
Atitlánhas coffee farms mostly distributed on the slopes surrounding Lake Atitlán, which sits at an altitude of about 1500 meters and attracts numerous tourists and artists year-round. The region is characterized by a unique strong wind known as “xocomil” (meaning “the wind that carries away sin”), which occurs during specific times in the morning and afternoon, affecting the growth of coffee plants to some extent. In addition, there are several private nature reserves in the area dedicated to maintaining biodiversity and preventing deforestation. However, with urban expansion and rising labor costs, some farmers face the dilemma of whether to continue growing coffee.
Cobánhas a strong European planting background due to historical German immigration, reflected even in its name. This region has a tropical rainforest climate, remaining humid year-round, which makes the drying process of coffee beans highly challenging. Despite inconvenient transportation and high shipping costs, it still produces uniquely flavored coffee.
The altitude is approximately 1300 to 1500 meters, with the harvest season from December to March. The main varieties include Bourbon, Maragogype (elephant bean), Catuai, Caturra, and Pache.
Antiguais one of Guatemala’s most representative coffee regions, home to numerous Spanish colonial-era buildings and recognized as a UNESCO World Cultural Heritage site. In the past, the prevalence of counterfeit products in the market severely damaged the reputation of Antigua coffee. As a result, in the year 2000, it officially received the Geographical Indication certification for “Authentic Antigua Coffee.” Even so, some unscrupulous merchants still process beans from other regions locally and pass them off as genuine. However, consumers can still identify truly exceptional coffee beans originating from this area through rigorous traceability.
This region sits at an altitude of about 1500 to 1700 meters, with the harvest period from January to March. The main varieties grown are Bourbon, Catuai, and Caturra.
The above content is compiled by CoffeeHunters, a coffee news website.
