Guatemala La Tisha Coffee Flavor Profile & La Tisha Estate Characteristics

The Unique Terroir of the Fraijanes Plateau

Volcanic soil, high altitude, a humid and rainy climate and active volcanism have combined to create the distinctive geographical conditions of the Fraijanes Plateau. The Pacaya volcano here is the most active of Guatemala's three still-erupting volcanoes, often wrapping the plateau in a light layer of ash while feeding abundant minerals into the soil. The coffee drying period coincides with the plateau's sunniest season. Although mornings are often cloudy and foggy, the mist disperses quickly, ensuring excellent sun exposure.

La Tisha Estate: A Rich Heritage

Coffee cultivation at La Tisha Estate on the Fraijanes Plateau began in 1920. The estate grows a diverse range of varieties including Bourbon, Caturra and Pacamara. Of the farm's total 205 acres (1 acre equals 4046.8 square meters), 173 acres are planted with coffee, while the remaining 32 acres of native forest shelter local wildlife. Several natural springs on the farm provide ample, high-quality irrigation during the dry season and also power the coffee processing plant used for washed processing.

Brewing Instructions

For hand-poured Guatemala La Tisha, use 15 g of coffee ground to a medium grind (Fuji ghost-tooth grinder, setting #4), a V60 dripper and 88-89°C water. First pour 30 g of water for a 27-second bloom, then pour to 105 g and pause. Wait until the water level drops to halfway before continuing. Slowly pour until reaching 225 g in total, avoiding the tail end. The water-to-coffee ratio is 1:15, with an extraction time of 2:00.

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is produced from the Bourbon cultivar of Arabica. It was originally cultivated on Réunion Island, known as Bourbon Island (Île Bourbon) before 1789. The French later spread it to the African continent and Latin America, and it is now one of the two most widely planted Arabica lineages in the world. Bourbon is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in the 1950s. It yields more than Bourbon and resists disease better, with comparable flavor quality. It suits cultivation between 700 and 1,700 meters, showing strong altitude adaptability, though yields fall off relatively at higher elevations.

Coffee Grading Systems

Coffee grading is not standardized worldwide. Each producing country has its own system and its own grade names, so labels may carry terms such as "SHB", "AA+", "Supremo", "Extra-Fancy" or "Peaberry / small beans." These are grade names. Roasted coffee sold on the market sometimes states the grade of a single origin, and more detailed grading information usually signals better quality. Most everyday coffee, however, does not carry this information.

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted
Shelf Life: 90 days
Net Weight: 227 g
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, and German colonists developed the local coffee industry in the late 19th century. Today, most production takes place in the south of the country. Guatemala has seven main coffee-producing regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente and San Marcos. Each region has its own climate variations, so the beans from each carry a unique character. Broadly speaking, Guatemalan coffee offers a gentle, rich overall texture with elegant aromas and a pleasant fruit-like acidity, which is why it is often called the aristocrat of coffees.

Flavor Profile

Flavor: Black tea, floral notes, rich caramel sensation

FrontStreet Coffee Recommendation

La Tisha's washed profile, black tea and floral with caramel sweetness, is exactly the kind of delicate, layered cup that a V60 was designed to flatter, and FrontStreet Coffee's light-roasted single origins show the same quality. FrontStreet Coffee Yirgacheffe Gedingding is the classic place to begin: a washed Yirgacheffe from Gedingding village with jasmine, bright citrus and lemon acidity, finished with green tea depth and honeyed sweetness. It reads clean and transparent in the cup, much like a fine Guatemalan.

For a floral coffee with real star power, FrontStreet Coffee Panama Emerald Estate Red Label Geisha is the benchmark. It offers the estate's signature jasmine perfume alongside citrus, bergamot and black tea, a clean and transparent body and a long, layered finish. The price is higher than most specialty coffees, but the aroma is the reason so many drinkers treat it as a final destination.

To round out a tasting comparison, FrontStreet Coffee PWN Golden Mandheling brings the opposite end of the spectrum. Sourced by the PWN company and held to strict selection standards, machine-screened and then hand-sorted, it is roasted deep for a thick, low-acid cup of herbs, dark chocolate and caramel with a long finish. Set beside a bright washed Guatemalan, it makes the contrast in processing and roast unmistakable.