Guatemala La Tisa Flavor Profile and Aroma | Guatemala Coffee Varieties and Prices

Brewing Instructions

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

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Taste: Aromatic and mellow
Bean state: Roasted coffee 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 Dicha Estate

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 coffee production is concentrated 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 producing area possess their own unique characteristics. Generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aromas and a pleasant, fruit-like acidity that is warm and enjoyable, truly making it the aristocrat of coffees.

Flavor profile: 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 of Guatemala's three still-erupting volcanoes, often shrouding the Fraijanes Plateau in a thin layer of ash and providing abundant minerals to the soil. The dry season for coffee beans coincides with the Fraijanes Plateau's ample sunshine season. Although it's often cloudy and foggy in the early morning, it quickly dissipates, ensuring excellent sun exposure conditions in the region.

Coffee cultivation at La Dicha Estate in the Fraijanes Plateau began in 1920. The estate grows diverse varieties including Bourbon, Caturra, and Pacamara. Of the total 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 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. They also serve as the power source for the coffee processing plant (water for washed processing).

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 Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America, and it is now one of the world's two most popular Arabica coffee production regions. Bourbon coffee is typically grown at altitudes 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. It has higher production capacity and disease resistance than Bourbon, with comparable flavor quality. It's suitable for cultivation at 700-1,700 meters, with strong altitude adaptability, though yields decrease relatively at higher altitudes.

Coffee Grading Systems

Currently, the grading systems for coffee bean producing regions worldwide are not unified. Each coffee-producing country has its own grading system and grading names, so you might see the following terms on coffee labels: "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberries/small fruits," etc. These are coffee bean grading names. Sometimes roasted coffee beans sold on the market will indicate the grade of single-origin coffee. The more detailed the grading information on coffee, usually the better the quality of the coffee. However, most general coffees do not indicate this information.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473