Introduction:This SL28 honey-processed bean from Finca Guayabo in Guatemala’s newly emerging Nuevo Oriente region combines highland hardness with the sweetness of honey processing, showcasing rare layers of fruity acidity and earthy finish at high altitudes. This article delves into the heritage of the SL28 variety, the microclimate characteristics of the Nuevo Oriente region, and through cupping comparisons of two different roast profiles, explores how high-heat fast roasting and extended development time influence flavor direction. Finally, it provides professional pour over parameters and actual tasting notes to help you extract a balanced and mellow Central American flavor profile.
SL28, a classic Bourbon-family variety born in Kenya, is renowned for its high sweetness, strong fruit acidity, and unique black plum and citrus tones. Now crossing oceans, it has found a new home in Guatemala’s Nuevo Oriente region in Central America. The coffee introduced here comes from Finca Plan del Guayabo (Guayabo Farm), processed using the honey method, grown at an altitude of 1675 meters in the Suchitán volcanic area, and cultivated under 100% shaded conditions. We will explore everything from variety background and regional terroir to the impact of roast profiles on flavor, and provide tested pour over parameters and cupping records.
Finca Guayabo is located in the Volcán de Suchitán volcanic belt of the Nuevo Oriente region. Its Spanish name “Plan del Guayabo” means “Guava Plain,” highlighting the dense landscape of native guava trees in the area. Since the 1990s, this region has been cultivated by the Donado family. Despite the steep terrain and the general belief that it is unsuitable for coffee cultivation, farm owner Benjamin Donado has remained committed to developing specialty coffee. Today, he finally proves his vision and skill with this SL28 honey-processed bean.
The Nuevo Oriente region is one of the oldest coffee-growing areas in Guatemala. Although its development was once limited due to its remote location and poor transportation, it gradually revealed its potential in the 1980s with the rise of the specialty coffee market. The region features a cloudy and rainy climate, situated in ancient volcanic mountain ranges with soil rich in metamorphic rock minerals. The nutrient cycling brought by multiple volcanic activities has created a unique flavor foundation. Compared to other volcanic areas, it is remarkable that Nuevo Oriente has endured to this day, also contributing to a deeper mineral expression in the coffee.
When the roasting team first encountered the SL28 honey-processed bean, they immediately noticed its high-altitude hard bean characteristics and the dense bean structure brought by honey processing. This results in slower heat absorption during the drying stage, and insufficient temperature increase can easily lead to prolonged roasting time, thereby producing undesirable baked-off flavors. After the first attempt, it was found that if the heat and the duration of Maillard and first crack development are not appropriately adjusted after the yellowing point, the flavors would not fully develop.
To find the optimal roasting strategy, the roasters conducted two high-heat fast roast tests, deliberately extending the development phase. Both Curve A and Curve B quickly passed through the drying stage with high heat, but Roast B initiated the yellowing point (4’50” vs 5’30”) and first crack (187°C/8’36” vs 185°C/8’40”) earlier, with drop temperatures of 198°C and 196°C respectively, and development times of 2’00” and 1’50”. The data shows that Roast B accumulated more thermal energy in the early stage and had more ample time for enzyme and caramelization reactions, theoretically presenting richer aroma layers and sweetness.
Cupping results confirmed this hypothesis: Curve A exhibited a more subdued profile of roasted peanuts, almonds, cocoa, and caramel, paired with grapefruit and cream tones; whereas Curve B displayed more vibrant floral notes, toffee, cinnamon, and plum flavors, along with a distinct jackfruit sweetness and subtle volcanic soil smoky finish. It had high sweetness and a long-lasting aftertaste, with an overall more vibrant acidity-sweetness balance. Overall, Roast B outperformed, especially in the interplay of fruit and earthy notes, showcasing the unique charm of Guatemalan highland honey-processed beans.
In terms of roasting parameters, a Yangjia 600g machine was used, with a bean charge of 300g, roasting room temperature of 28°C, and humidity of 50%. The charge temperature was set low, and after 30 seconds, the heat was increased to 160°C, with the air damper set to 3 to stabilize the turnaround at 101°C. At 160°C, when approaching the browning point, the air damper was increased to 4. This stage saw a slight temperature rise due to steam release. Based on the estimated first crack temperature of 185°C, the heat was reduced to 100°C 10°C in advance to control the heating rate and ensure sufficient development time after first crack. First crack occurred at 187°C, with a development range of 11°C lasting about 2 minutes, and the cracking sound was clear and orderly.
After 24 hours of rest, an actual tasting test was conducted via pour over: using 16g of coffee, 90°C water, a 1:16 coffee-to-water ratio, and a medium-fine grind (suitable for light roasts), with a total extraction time of about 2 minutes and 15 seconds. This coffee immediately releases a rich toffee aroma upon the first sip, with a balanced and layered flavor, featuring delicate cinnamon and almond notes. As the temperature slightly drops, fruit flavors such as jackfruit and plum gradually emerge, and the finish concludes with cocoa and berries, accompanied by a smoky tobacco-like aftertaste and a sweet lingering sensation lasting several minutes. It’s as if telling the story of how SL28 crossed oceans from Africa, took root in Guatemala’s Nuevo Oriente, and composed a new chapter in harmony with the local terroir.
The above content is compiled by CoffeeHunters, a coffee news website.
