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Characteristics of Guatemala La Tacita Coffee Beans & Brewing Methods from La Tacita Estate

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). 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 regions of the country. Guatemala has seven major coffee-producing regions: Antigua, Coban

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Coffee was first introduced to Guatemala in 1750 by Jesuit priests, and German colonists developed 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-growing regions: Antigua, Cobán, Lake Atitlán, Huehuetenango, Fraijanes Plateau, Oriente, and San Marcos. Each region has different climate variations, so coffee beans from each growing area possess their own unique characteristics. Generally speaking, Guatemalan coffee presents a smooth and rich overall texture, with elegant aromas and a pleasant, warm acidity similar to fruit acids, truly making it the nobility among coffees.

Flavor Profile

Black tea, floral notes, rich caramel sensations.

Fraijanes Plateau Region

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 cloaking the Fraijanes Plateau in a thin layer of ash and providing abundant minerals to its soil. During the coffee bean drying period, it's precisely the season when the Fraijanes Plateau receives abundant sunshine. Although mornings are often cloudy and foggy, it quickly dissipates, ensuring sunny conditions for the region.

La Tatisha Estate

Coffee cultivation at La Tatisha Estate in the Fraijanes Plateau began in 1920. The estate grows diverse varieties including Bourbon, Caturra, and Pacamara. On the 205-acre farm (where 1 acre = 4,046.8 square meters), 173 acres are dedicated to coffee cultivation, while the remaining 32 acres of native forest serve as a habitat for various local wildlife species. The farm contains several natural springs that provide sufficient, high-quality irrigation for the coffee plantations during the dry season, and they also serve as the power source for the coffee processing plant (water for washed processing).

Brewing Method

Hand-poured Guatemalan La Tatisha: 15g of coffee, medium grind (using Fuji Fuji grinding disc #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water, let bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops to halfway before continuing to pour slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Varieties

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

Caturra: A single-gene mutation of Bourbon, discovered in Brazil in the 1950s. Both its yield capacity and disease resistance are stronger than Bourbon, with comparable flavor. It's suitable for cultivation at 700-1,700 meters elevation and has strong altitude adaptability, though yields decrease relatively when planted at higher altitudes.

Coffee Grading Systems

Currently, the grading systems for coffee bean growing regions worldwide are not unified. Each coffee-producing country has its own grading system and grading names, so you might see the following text on coffee packaging: "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberries," etc. These are coffee bean grading names. Roasted coffee beans sold on the market sometimes indicate the grading of single-origin coffee. The more detailed the coffee grading information, usually the better the coffee quality. However, most general coffee products do not display this information.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Taste: Aromatic coffee beans
Roast level: Medium roast
Sugar content: Sugar-free
Origin: Guatemala
Coffee type: Other