How Much Does Guatemala La Tisha Coffee Cost? Guatemala La Tisha Estate Coffee Price

Product Information

Manufacturer: FrontStreet Coffee Ingredients: House-roasted Shelf life: 90 days Net weight: 227g Packaging: Bulk Taste: Aromatic and mellow Coffee bean state: Roasted beans Sugar content: Sugar-free Origin: Guatemala Coffee type: Other Roast level: Medium roast

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 mill: La Tatisha Estate

Guatemala Coffee Heritage

Coffee first reached Guatemala in 1750, brought by Jesuit priests, and German colonists went on to develop the local coffee industry in the late 19th century. Today most of the country's coffee is grown in the south. Guatemala has seven main growing regions—Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos—and each has its own climate, so the beans from each region carry their own character. Broadly speaking, though, Guatemalan coffee has a gentle, mellow body, 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, and a rich caramel sweetness.

Fraijanes Plateau Terroir

Volcanic soil, high altitude, a humid and rainy climate, and active volcanism together created the distinctive geography of the Fraijanes Plateau. The Pacaya volcano here is the most active of Guatemala's three still-erupting volcanoes, often dusting the plateau in a thin layer of ash and feeding the soil plenty of minerals. The coffee drying season also happens to be Fraijanes' sunniest stretch of the year. Mornings often bring cloud and fog, but it burns off quickly, so the region enjoys plenty of sunlight.

La Tatisha Estate

Coffee has been cultivated at La Tatisha Estate on the Fraijanes Plateau since 1920. The estate grows a range of varieties, including Bourbon, Caturra, and Pacamara. Of its 205 acres (1 acre = 4,046.8 square meters) total, 173 acres are planted with coffee, while the remaining 32 acres of native forest shelter local wildlife. Several natural springs on the farm supply the plantations with plenty of high-quality water during the dry season, and they also power the processing plant (water for washed processing).

Brewing Instructions

For a hand-poured Guatemala La Tatisha, use 15g of coffee at a medium grind (Fuji ghost-tooth burr grinder, setting #4), a V60 dripper, and water at 88-89°C. Start with a 30g pour and let it bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops halfway, then pour again, slowly, up to 225g, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is produced from trees of the Arabica Bourbon cultivar. It was first cultivated on Réunion Island, known as Île Bourbon before 1789, and later spread through French territories that linked the African continent with Latin America. Today it is one of the two most widely grown Arabica cultivars in the world. Bourbon coffee 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 and resists disease better than Bourbon, with comparable flavor. It suits cultivation at 700-1,700 meters and adapts well to altitude, though yields drop somewhat when it is grown high up.

Coffee Grading Systems

Coffee-producing regions around the world still have no unified grading system. Each country uses its own system and its own names, so you may see terms such as "SHB," "AA+," "Supremo," "Extra-Fancy," or "Peaberry / small beans" on a bag. These are bean grades. Roasted beans sold at retail sometimes show the grade of a single-origin lot; the more detail a coffee gives about its grading, the better its quality usually is. Regular coffee, however, generally doesn't display this information.

FrontStreet Coffee Recommendation

If the clean, balanced character of a washed Guatemalan coffee is what you're after, FrontStreet Coffee's washed lineup is a natural next step. The FrontStreet Yirgacheffe Gedingding Cooperative lot comes from a village-level washing station in Ethiopia, where careful processing brings out jasmine florals and a bright citrus acidity; given a medium-light roast, it shows green tea and honey notes and works beautifully as pour-over, cold brew, or espresso.

For something more fruit-forward, try the FrontStreet Kenya Small Tomato, a specialty washed Kenyan lot from the Thika region. Grown at 1,550-1,750 meters from the classic SL28 and SL34 varieties, it is fermented with Kenya's signature 72-hour double-wash. Look for cherry tomato and dark plum, a juicy body, and a clean, long finish with brown-sugar sweetness and a hint of green tea.

And for the most balanced cup of all, FrontStreet Jamaica Blue Mountain No. 1 is washed, silky, and even, with hazelnut, cream, chocolate, and caramel notes that never let any single flavor dominate.