Guatemala La Tisha Estate Washed Specialty Coffee Beans Flavor Profile Taste Aroma Characteristics Description

Flavor Profile: Black tea, floral notes, rich caramel sweetness

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted coffee beans
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk packaging
Taste Profile: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Guatemala
Coffee Variety: Other
Roast Level: Medium roast

Guatemala Finca Las Delicias

Country: Guatemala

Grade: SHB (Strictly Hard Bean)

Region: Fraijanes, Guatemala City

Altitude: 1,675 meters above sea level

Harvest Period: October to February of the following year

Processing Method: Washed

Varieties: Bourbon, Caturra

Processing Mill: Finca Las Delicias Estate

The Rich Heritage of Guatemalan Coffee

Coffee truly arrived in Guatemala in 1750 with Jesuit priests, and German colonists developed the region's coffee industry in the late 19th century. Today most production takes place in the southern part of the country. Guatemala has seven major coffee regions: Antigua, Cobán, Lake Atitlán, Huehuetenango, Fraijanes Plateau, Oriente, and San Marcos. Each has its own climate, giving its beans a distinct character. Taken as a whole, Guatemalan coffee offers a gentle yet full-bodied texture, elegant aromatics, and a pleasant, warm fruit-like acidity — the aristocrat of coffees.

The Unique Terroir of Fraijanes Plateau

Volcanic soil, high altitude, a humid and rainy climate, and active volcanism combine to create the Fraijanes Plateau's unique growing conditions. The Pacaya volcano, within this area, is the most active of Guatemala's three still-erupting volcanoes and often dusts the plateau with a light layer of ash that enriches the soil with minerals. The coffee-drying season coincides with the plateau's sunniest period: although mornings are often cloudy and foggy, it burns off quickly, guaranteeing excellent sun exposure.

FrontStreet Coffee Recommendation

Washed processing is the traditional way of treating coffee cherries with water: flotation, depulping, soaking and fermentation to remove the mucilage, washing or further soaking, then drying and hulling. The long immersion in water drives chemical changes inside the bean, consuming much of its simple sugars (fructose and glucose) and lowering sugar content while increasing various organic acids. Washed coffee therefore retains more of the bean's own aromatics while showing bright fruit acidity, cleanliness, and freshness — exactly the profile that lets a caramel-sweet, floral Guatemala like Finca Las Delicias shine.

FrontStreet Coffee's Ethiopia Yirgacheffe Gedeb Cooperative is another washed gem. Most people know Yirgacheffe but not the system behind it: local smallholders with tiny harvests send their cherries to cooperatives for unified processing and sale. The Gedeb village team has masterful processing experience and made its name through coffee of exceptional refinement and cleanliness. Washed processing lets the jasmine florals and bright citrus acidity come through completely, and after a medium-light roast the cup adds green tea and honey tones — lovely as pour-over, cold brew, or espresso.

FrontStreet Coffee's Kenya Cherry Tomato shows what washed processing can achieve when taken further. Kenya is famous for double-washing its green coffee: flotation, soaking, rinsing the mucilage from the bean surface, soaking again, then drying and hulling. That repeated rinsing and soaking expresses the juice-like quality to the extreme — cherry tomato, dried plum, snow pear, black plum, and yellow sugar aromas in a sweet-tart, juicy cup that many coffee players count among their favorites.

Washed processing was born, in part, in Jamaica. As one of the world's best-known coffee origins, Jamaica long struggled with limited sunshine; its island climate brings shorter daylight than other regions, so washed processing was developed to reduce the risk of beans spoiling during drying. By stripping skin, pulp, and mucilage before drying, it cuts the moisture around the bean and shortens drying time — producing bright, low-defect beans. FrontStreet Coffee's Jamaica Blue Mountain No. 1 shows the payoff: a rich aroma of hazelnut, cream, chocolate, and caramel with a perfectly balanced mouthfeel, no single note dominating or missing.