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Guatemala La Tisha Coffee Flavor Profile & La Tisha Estate Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Cafe Style (WeChat official account: cafe_style). 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 causing the Fraijanes plateau to be covered by a thin layer of volcanic ash, which

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The Unique Terroir of Fraijanes Plateau

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 of Guatemala's three still-erupting volcanoes, often shrouding the Fraijanes Plateau in a light layer of ash while providing abundant minerals to its soil. The drying period for coffee beans coincides with the Fraijanes Plateau's season of ample sunshine. Although mornings are often cloudy and foggy, these quickly disperse, ensuring excellent sun exposure conditions for the region.

La Tisha Estate: Rich Heritage

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

Brewing Instructions

Hand-poured Guatemala La Tisha: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is coffee produced from the Bourbon cultivar of Arabica coffee trees. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France to connect with the African continent and Latin America, and is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

Caturra: A single-gene mutation of Bourbon, discovered in Brazil in the 1950s. It has higher yield and disease resistance than Bourbon, with comparable flavor quality. It is suitable for cultivation at 700-1,700 meters altitude, showing strong altitude adaptability, though yields decrease relatively at higher altitudes.

Coffee Grading Systems

Currently, coffee grading systems worldwide are not standardized. 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 grade names. Roasted coffee beans sold on the market sometimes indicate the grade of single-origin coffee. More detailed coffee grading information usually represents better coffee quality. However, most general coffees do not indicate this information.

Product Information

Manufacturer: 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: Aromatic coffee beans
Coffee Bean State: Roasted beans
Contains Sugar: 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 Tisha Estate

Guatemala's Coffee Heritage

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, with German colonists developing the local coffee industry in the late 19th century. Today, most coffee production takes place 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 possess their own unique characteristics. Generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aromas and a pleasant acidity similar to fruit acidity, truly making it the aristocrat of coffees.