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Guatemala La Tisha Estate Washed Specialty Coffee Beans: Differences, Distinctions, and Award-Winning Profile

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style). Bourbon coffee (French: Café Bourbon) is a coffee produced from the Arabica coffee Bourbon cultivar trees. Bourbon coffee was originally cultivated in Réunion, which was known as Bourbon Island (le Bourbon) before 1789. It was later occupied by the French, connecting it with the African continent and Latin

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Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is a coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was originally cultivated in Réunion, which was also known as Bourbon Island (Île Bourbon) before 1789. It was later occupied by France, connecting it with the African continent and Latin America. It is now one of the two most popular Arabica coffee production areas in the world. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062–1,972 meters).

Caturra

Caturra is a single-gene variant of Bourbon, discovered in Brazil in the 1950s. Its production capacity and disease resistance are both stronger than Bourbon, with comparable flavor. It is suitable for cultivation at 700-1,700 meters, with strong altitude adaptability, but high-altitude planting yields relatively reduced production.

Coffee Bean Grading Systems

Currently, coffee bean grading systems in production areas 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," "Peaberries/small beans," etc. These are coffee bean grading names. Roasted coffee beans sold on the market are sometimes labeled with the grading of single-origin coffee. The more detailed the coffee grading labeling, usually the better the coffee quality. However, regular coffee generally does not indicate this.

Hand Brew Method

Hand-brewed Guatemala La Tilce. 15g of coffee, medium grind (Fujiyama serrated blade 4 grind), V60 filter cup, water temperature 88-89°C. First pour 30g of water, steam for 27 seconds, pour to 105g then stop. Wait until the water level in the coffee bed drops to halfway before pouring again. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

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

Coffee Details: 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
Varieties: Bourbon, Caturra
Processing Plant: La Tilce Estate

Guatemala Coffee History

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests. German colonists developed the local coffee industry in the late 19th century. 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 mild and mellow overall texture, with elegant aroma and a pleasant acidity similar to fruit acids, making it truly the aristocrat of 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 shrouding the Fraijanes Plateau in a thin layer of ash and providing abundant minerals to its soil. The drying period for coffee beans coincides with the Fraijanes Plateau's sunny season. Although mornings are often cloudy and foggy, it quickly dissipates, ensuring the region's sun exposure conditions.

La Tilce Estate

Coffee cultivation at La Tilce Estate in the Fraijanes Plateau began in 1920. The estate grows Bourbon, Caturra, Pacamara, and other varieties, making it quite diverse. Of the farm's total area of 205 acres (1 acre = 4,046.8 square meters), 173 acres are used for coffee cultivation, while the remaining 32 acres of native forest provide habitat for various local wildlife species. The farm has several natural springs that, during the dry season, provide sufficient high-quality irrigation for the coffee plantations. They also serve as the power source for the coffee processing plant (water for the washing process).