Why Guatemalan SHG Coffee Deserves Special Attention
Not all coffee is created equal — and Guatemalan Strictly Hard Green (SHG) beans are proof of that. Grown at elevations above 4,500 feet in the volcanic highlands of Guatemala, SHG-grade coffee develops a denser bean structure, which translates to a more complex, nuanced cup. At Kafetos, our beans come directly from a fourth-generation family farm, harvested at peak ripeness and processed with care. But even the finest beans need the right brewing technique to truly shine.
This guide walks you through three popular brewing methods — pour over, French press, and espresso — so you can get the most out of every bag.
Before You Brew: The Essentials
Great coffee starts before the water ever touches the grounds. Here's what to have ready:
- Freshly roasted beans: Use beans roasted within the last 2–4 weeks for peak flavor.
- A quality burr grinder: Consistent grind size is critical. Blade grinders create uneven particles that lead to over- and under-extraction.
- Filtered water: Aim for water between 195–205°F (90–96°C). Avoid distilled water — minerals help extract flavor.
- A kitchen scale: Precision matters. We recommend a 1:15 coffee-to-water ratio as a starting point.
Method 1: Pour Over
Pour over is the ideal method for showcasing the bright acidity and floral notes that Guatemalan SHG coffee is known for.
- Grind: Medium-fine grind, similar to table salt. Use 25g of coffee for 375ml of water.
- Bloom: Pour just enough water (about 50ml) to saturate the grounds. Wait 30–45 seconds. This releases CO₂ and primes the grounds for even extraction.
- Pour: Slowly pour the remaining water in a steady spiral from the center outward. Aim to finish pouring by 2:30 minutes.
- Total brew time: 3–4 minutes. If it's faster, grind finer; if slower, grind coarser.
Tasting notes to expect: Bright citrus acidity, hints of dark chocolate, and a clean, lingering finish.
Method 2: French Press
French press brings out the body and richness of SHG beans, making it perfect for those who love a full, bold cup.
- Grind: Coarse grind, like coarse sea salt. Use 30g of coffee for 450ml of water.
- Steep: Add grounds, pour all the water at once, and stir gently. Place the lid on (plunger up) and steep for 4 minutes.
- Press: Press the plunger down slowly and steadily. Pour immediately to prevent over-extraction.
Tasting notes to expect: Rich body, caramel sweetness, and a deep, earthy complexity.
Method 3: Espresso
SHG beans pull beautifully as espresso, producing a thick crema and intense flavor concentration.
- Grind: Fine grind, like powdered sugar. Use 18g of coffee for a 36g yield (1:2 ratio).
- Tamp: Apply even, firm pressure — about 30 lbs — to create a level puck.
- Pull: Target a 25–30 second extraction. Adjust grind size if the shot runs too fast or too slow.
Tasting notes to expect: Intense dark chocolate, brown sugar sweetness, and a velvety crema.
Storage Tips to Preserve Freshness
Even the best brewing technique can't save stale coffee. Store your Kafetos beans in an airtight container away from light, heat, and moisture. Avoid the refrigerator — temperature fluctuations cause condensation that degrades flavor. A cool, dark pantry is ideal. Buy in smaller quantities more frequently to always have fresh beans on hand.
Ready to Brew?
The best cup of Guatemalan SHG coffee is the one you make with intention. Start with our recommended ratios, then adjust to your taste. Every variable — grind size, water temperature, brew time — is a dial you can turn to craft your perfect cup.
Explore our current harvest offerings and find the roast profile that speaks to you. Your next great cup is just a brew away.