How to Properly Drink Guatemala LaTisha Guatemala Coffee Bean Prices

How to Properly Drink Guatemala LaTisha Coffee

Caturra: a single-gene mutation of Bourbon, discovered in Brazil in the 1950s. It has stronger production capacity and disease resistance than Bourbon, with comparable flavor quality. It is suitable for cultivation at altitudes of 700-1700 meters, demonstrating strong altitude adaptability, though yields decrease at higher elevations.

Currently, coffee bean grading systems are not standardized worldwide. Each coffee-producing country has its own grading system and terminology, so you might see terms like "SHB," "AA+," "Supremo," "Extra-Fancy," or "Peaberry" on coffee packaging. These are coffee bean grade names. Commercially sold roasted beans sometimes indicate the grade of a single-origin coffee: the more detailed the grade indication, the better the quality typically is - though most commercial coffees do not display this information.

Brewing Method

Pour-over Guatemala La Delicias: 15g of coffee, medium grind (Fujiyama ghost-tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and bloom for 27 seconds, then pour to 105g and stop. Wait until the water level drops halfway before continuing, then slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Shelf life: 90 days
Net weight: 227g
Packaging: bulk
Taste profile: aromatic and mellow
Coffee bean state: roasted beans
Sugar content: sugar-free
Origin: Guatemala
Roast level: medium roast

Guatemala Finca La Delicias

Country: Guatemala

Grade: SHB

Region: Fraijanes, Guatemala City

Altitude: 1675 meters

Harvest period: October to February of the following year

Processing method: washed

Varieties: Bourbon, Caturra

Processing mill: Finca La Delicias

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 occurs in the southern part of the country. Guatemala has seven main coffee-growing regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each region has different climatic variations, so beans from each region possess their own unique characteristics. Generally speaking, however, Guatemalan coffee presents a gentle, full-bodied texture with elegant aromas and pleasant fruit-like acidity - truly the aristocrat of coffees.

Flavor Profile

Black tea, floral notes, rich caramel sweetness

Terroir and Growing Conditions

Volcanic soil, high altitude, and a humid, rainy climate with active volcanism have created the unique geographical conditions of the Fraijanes plateau. Pacaya volcano within this area is the most active among Guatemala's three still-erupting volcanoes, often shrouding the plateau in a light layer of ash and providing abundant minerals to the soil. The coffee drying period coincides with the Fraijanes plateau's abundant sunshine season: although mornings are often cloudy and foggy, this quickly dissipates, ensuring excellent sun exposure.

Coffee cultivation at Finca La Delicias 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, while the remaining 32 acres of native forest serve as habitat for local wildlife. Several natural springs provide sufficient, high-quality irrigation for the coffee plantations during the dry season, as well as power for the processing plant.

Bourbon coffee (French: Cafe Bourbon) is coffee produced from Arabica trees of the Bourbon cultivar. Bourbon was originally cultivated on Reunion Island, which was called Ile Bourbon before 1789. It later spread with France's connections to the African continent and Latin America, and it is now among the most popular Arabica varieties globally. Bourbon is typically grown at altitudes of 3500 to 6500 feet (1062-1972 meters).

FrontStreet Coffee Recommendation

If this Guatemalan profile appeals to you, Brazil makes an excellent companion in the collection. As the world's largest coffee producer, Brazil grows beans with moderate acidity and a beautiful balance of sweetness, bitterness, and body - ideal for medium roasting, which brings out nutty aromas and a smooth, mellow cup with only a light touch of acidity, suited to single-origin brewing or blends.

FrontStreet Coffee's Cerrado Red Bourbon is a classic Brazilian daily bean: medium roasted, it shows cream, peanut, toasted bread, caramel, and hazelnut with a round, non-acidic texture and slight bitterness. It works for pour-over but is equally at home in a moka pot, as an espresso SOE, in a siphon, or a French press. For something rarer, the Fazenda Rainha yellow Bourbon from Mogiana adds clean fruit character and a sugarcane-like sweetness alongside Brazil's signature butter, melon seed, macadamia, and almond notes.

Brew them with the parameters above - a V60, medium grind, and 88-90°C water with a 1:15 ratio - and you will find the same gentle, full-bodied elegance that makes Guatemalan and Brazilian coffees such dependable favorites.