Guatemala La Tatisha Estate Washed Specialty Coffee Beans: Flavor Profile, Growing Region, and Brewing Parameters

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Currently, the coffee bean grading systems worldwide are not unified. Each coffee-producing country has its own grading system and grading names. Therefore, you might see the following text on coffee labels: "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberry/Small beans," etc. These are coffee bean grading names. Sometimes, roasted coffee beans sold on the market may indicate the grading of single-origin coffee. The more detailed the coffee grading indication, usually the better the coffee quality. However, general coffees typically do not indicate this.

Hand Brewed Guatemala La Dilisa

15g of coffee grounds, medium grind (Komachi Fuji 4 grind setting), V60 dripper, water temperature 88-89°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

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

Guatemala Finca Las Deliclas

Country: Guatemala Grade: SHB Region: Fraijanes, Guatemala City Altitude: 1675 meters Harvest Period: October to February of the following year Processing Method: Washed Varieties: Bourbon, Caturra Processing Mill: La Dilisa Estate

Guatemala Coffee History

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests. In the late 19th century, German colonists developed the coffee industry here. Today, most coffee production is carried out in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each region has different climate variations, so coffee beans from each region have their own characteristics. Generally speaking, Guatemalan coffee presents a gentle and mellow overall texture, with elegant aromas and pleasant, fruit-like acidity, making it truly the aristocrat among coffees.

Flavor Profile

Flavor: Black tea, floral notes, rich caramel sensation

Fraijanes Plateau Terroir

Volcanic soil, high altitude, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Fraijanes Plateau region. The Pacaya volcano within this area is the most active among Guatemala's three still-erupting volcanoes, often blanketing the Fraijanes Plateau in a thin layer of ash and providing abundant minerals to the soil. The drying period for coffee beans coincides with the season of ample sunshine in the Fraijanes Plateau. Although it's often cloudy and foggy in the early morning, it quickly dissipates, ensuring good sun exposure conditions in the region.

La Dilisa Estate

Coffee cultivation at La Dilisa Estate in the Fraijanes Plateau began in 1920. The estate grows quite diverse varieties including Bourbon, Caturra, and Pacamara. Of the total 205 acres (1 acre = 4046.8 square meters) of the farm, 173 acres are used for coffee cultivation, while the remaining 32 acres of native forest serve as a habitat for various local wildlife species. There are several natural springs on the farm that provide sufficient, high-quality irrigation for the coffee plantations during the dry season. They also serve as the power source for the coffee processing plant (water for washed processing).

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was originally cultivated in Réunion, which was called Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America. It is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at altitudes of 3500 to 6500 feet (1062-1972 meters).

Caturra: A single-gene variant of Bourbon, discovered in Brazil in the 1950s. It has higher yield and disease resistance than Bourbon, with comparable flavor. It's suitable for cultivation at 700-1700 meters altitude, with strong altitude adaptability, though yields decrease relatively at higher altitudes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473