Pour-Over Parameter Recommendations for Guatemala La Tisha Estate Washed Specialty Coffee Beans

Hand-poured Guatemala La Dicha: 15g of coffee at a medium grind (Fuji Royal ghost-tooth burr grinder, setting #4), V60 dripper, water at 88-89°C. Start with a 30g pour and a 27-second bloom, then pour to 105g and pause. Once the water level in the coffee bed drops to halfway, resume pouring — slowly, up to 225g total — and discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Manufacturer: FrontStreet Coffee. Ingredients: In-house roasted coffee beans. Shelf life: 90 days. Net weight: 227g. Packaging: Bulk. Flavor: Mellow and aromatic. Coffee bean state: Roasted coffee beans. Sugar content: Sugar-free. Origin: Guatemala. Coffee type: Other. Roast level: Medium roast.

Guatemala Finca Las Delicias

Country: Guatemala

Grade: SHB

Region: Fraijanes, Guatemala City

Altitude: 1,675 meters

Harvest Period: October to February of the following year

Processing Method: Washed

Volcanic soil, high altitude, a humid rainy climate, and active volcanism have shaped the unique geography of the Fraijanes plateau. The Pacaya volcano here is the most active of Guatemala's three still-erupting volcanoes, frequently dusting the Fraijanes plateau with a thin layer of ash and enriching its soil with minerals. The coffee's drying season coincides with the plateau's sunniest stretch of the year. Mornings are often cloudy and foggy, but the haze burns off quickly, guaranteeing excellent sun-drying conditions.

Varieties: Bourbon, Caturra

Processing Mill: Finca La Dicha

Coffee truly arrived in Guatemala in 1750, brought by Jesuit priests, and German settlers developed the industry here in the late 19th century. Today, most production takes place in the southern part of the country. Guatemala has seven main coffee regions: Antigua, Coban, Lake Atitlan, Huehuetenango, Fraijanes Plateau, Oriente, and San Marcos. Each has its own climatic quirks, so beans from each region carry a distinctive character. Broadly speaking, Guatemalan coffee offers a gentle yet full texture, elegant aromas, and a warm, pleasant, fruit-like acidity — truly the aristocrat of coffees.

Flavor: Black tea, floral notes, rich caramel sensation

FrontStreet Coffee Recommendation

The V60 dripper used in the recipe above is the ideal companion for this style of coffee. Designed by Japan's Hario — the glassware maker founded in Tokyo in 1921 — the V60 was redesigned in 2004 and named for its distinctive 60-degree cone angle and "V" shape. The cone funnels the water through the coffee bed toward the center before dripping through, extending the water-to-coffee contact time, while the large single outlet leaves flow rate entirely in the brewer's hands, letting delicate florals, fruit acidity, sweetness, and tea-like notes shine. FrontStreet Coffee favors the resin version for its excellent heat retention and the tight manufacturing tolerances resin allows.

Beans that pair beautifully with a V60 include the FrontStreet Coffee Yirgacheffe Gottingding Cooperative — a washed Ethiopian with crisp citrus, berry, and jasmine notes and a green-tea-like finish, gentle enough for pour-over newcomers — and the FrontStreet Coffee Natural Huakui, whose vivid tropical fruit aromas of strawberry, passion fruit, jackfruit, and lychee have made it one of the most celebrated stars of the specialty market: low bitterness, silky and juice-filled in the mouth.

For a legendary alternative, the FrontStreet Coffee Esmeralda Red Label Geisha from Panama offers elegant jasmine florals with citrus, bergamot, and a fine black-tea nuance — clean, transparent, and long in the finish. Whichever you choose, a medium-fine grind, fresh beans, and steady, small pours will reward you with a cup every bit as aromatic as the Guatemalan La Dicha.