What Does Guatemala La Tisha Taste Like & How to Brew Guatemalan Coffee

The Unique Geography of the Fraijanes Plateau

Volcanic soil, high altitude, a humid and rainy climate, and active volcanism have created the unique geography of the Fraijanes Plateau. The Pacaya volcano here is the most active of Guatemala's three still-erupting volcanoes, often draping the plateau in a thin layer of dust while feeding abundant minerals into the soil. The coffee drying season coincides with the plateau's sunniest stretch. Mornings are often cloudy and foggy, but the fog burns off quickly, leaving excellent conditions for sun-drying.

La Delicia Estate History

Coffee cultivation at La Delicia Estate on the Fraijanes Plateau began in 1920. The estate grows diverse varieties including Bourbon, Caturra, and Pacamara. Of the 205-acre farm (1 acre = 4046.8 square meters), 173 acres are planted with coffee, while the remaining 32 acres of native forest serve as habitat for local wildlife. Several natural springs provide abundant, high-quality irrigation during the dry season and also power the coffee processing plant (water for the washed process).

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is produced from the Bourbon cultivar of Arabica coffee trees. Bourbon was originally cultivated on Réunion Island, known as Île Bourbon before 1789, and later spread by France to connect with mainland Africa and Latin America. It is now one of the two most widely grown Arabica types in the world. Bourbon is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

Caturra: a single-gene mutant of Bourbon, discovered in Brazil in the 1950s. It yields more and resists disease better than Bourbon, with comparable flavor quality. It grows well from 700-1,700 meters, showing strong altitude adaptability, though yields fall at higher altitudes.

Coffee Bean Grading Systems

Coffee bean grading is not unified worldwide. Every producing country has its own system and names, so you may see terms such as "SHB," "AA+," "Supremo," "Extra-Fancy," or "Peaberry" on a bag. These are grading names. Roasted single-origin coffees sold on the market sometimes list their grade; the more detailed the grading information, the better the quality typically is. Most everyday coffees, however, do not display it.

Brewing Method

Hand-pour Guatemala La Delicia: 15g of coffee, medium grind (Fuji Royal grinder with serrated burrs set to 4), V60 dripper, 88-89°C water temperature. First pour 30g of water for a 27-second bloom. Continue pouring to 105g, pause until the water level in the coffee bed drops to half, then pour slowly until you reach 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Guatemala Finca Las Delicias

Country: Guatemala
Grade: SHB
Region: Fraijanes, Guatemala City
Altitude: 1,675 meters
Harvest period: October to February
Processing method: Washed
Varieties: Bourbon, Caturra
Processing mill: La Delicia Estate

Guatemala Coffee History

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 has a different climate, so beans from each area have their own character. Speaking generally, Guatemalan coffee shows a gentle, rich overall texture with elegant aromas and pleasant fruit-like acidity, making it a true aristocrat among coffees.

Flavor Profile

Flavor: black tea, floral notes, rich caramel sweetness.

FrontStreet Coffee Recommendation

If the clean, structured character of a washed coffee is what you enjoy, FrontStreet Coffee's Kenya Small Tomato is a standout example. Kenya is known for double-washing its green beans — repeating the washing step to rinse and soak the beans and draw out the juice — which gives this lot its vivid profile of cherry tomato, smoked plum, snow pear, black plum, and brown sugar, juicy and bright with lively acidity. It is a favorite among experienced drinkers.

For a rounder, more balanced washed cup, try FrontStreet's Jamaica Blue Mountain No. 1. The washed process removes skin, pulp, and mucilage before drying, shortening drying time and producing a clear, translucent bean with a low defect rate. That is what secures Blue Mountain's pure hazelnut, cream, chocolate, and caramel notes and its even body, in which no single flavor dominates or falls short.