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The Story and Legend of Guatemala La Tisha Estate Washed Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonizers developed the coffee industry here in the late 19th century. Today, most of the coffee production takes place in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Cobán

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonists developed the local coffee industry at the end of the 19th century. Today, most coffee production takes place in the southern part of the country. Guatemala has seven major coffee-producing regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each region has different climate variations, so coffee beans from each area have their own characteristics. However, generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aroma and a pleasant, bright acidity similar to fruit notes, becoming the nobility of coffee.

Hand-poured Guatemala Latisha. 15g of coffee, medium grind (small Fuji ghost tooth blade setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway before continuing to pour slowly until reaching 225g. Avoid the final tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Guatemala Finca Las Deliclas

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, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Fraijanes plateau region. Pacaya Volcano within this area is the most active among Guatemala's three still-erupting volcanoes, often shrouding the Fraijanes plateau in a thin layer of ash and providing abundant minerals to the soil. During the coffee bean drying period, it is precisely the season when the Fraijanes plateau receives ample sunshine. Although mornings are often cloudy and foggy, this quickly dissipates, ensuring good sun exposure in the region.

Varieties: Bourbon, Caturra

Processing facility: Finca Latisha Estate

Flavor notes: Black tea, floral notes, rich caramel sensation