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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat public account: cafe_style). 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 among Guatemala's three still-erupting volcanoes, causing the Fraijanes plateau to often be shrouded in a thin layer of ash, and...

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Unique Geography of Fraijanes Plateau

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 among Guatemala's three still-erupting volcanoes, often shrouding the Fraijanes Plateau in a thin layer of dust while providing abundant minerals to its soil. The coffee bean drying period coincides with the season of ample sunshine in the Fraijanes Plateau. Although mornings are often cloudy and foggy, it quickly disperses, ensuring excellent sun exposure conditions in the region.

La Delicia Estate History

Coffee cultivation at La Delicia Estate in 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 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 abundant, 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 the Bourbon cultivar of Arabica coffee trees. Bourbon coffee was originally 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. It is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee 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 has higher yield and disease resistance than Bourbon, with comparable flavor quality. It's suitable for cultivation at 700-1,700 meters, showing strong altitude adaptability, though yields decrease at higher altitudes.

Coffee Bean Grading Systems

Currently, coffee bean grading systems 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," "Peaberry/small berries," 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 grading information, the better the coffee quality typically is. However, most regular coffees do not display this information.

Brewing Method

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

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: Mellow and aromatic
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Guatemala
Coffee type: Other
Roast level: Medium roast

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, with German colonists developing 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-producing regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each region has different climate variations, so coffee beans from each area possess their own characteristics. Generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aromas and pleasant fruit-like acidity, making it truly the aristocrat of coffees.