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The Origin of Guatemala La Tisha Coffee and How Guatemala Coffee Beans Are Graded

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista discussions: Follow Coffee Workshop (WeChat official account: cafe_style). Coffee was first introduced to Guatemala in 1750 by Jesuit priests, with German colonists developing the coffee industry here in the late 19th century. Today, most coffee production takes place in the southern regions of the country. Guatemala has seven main coffee growing regions: Antigua, Cobán, and others.

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonizers developed the region's coffee industry in the late 19th century. Today, most coffee production is carried out in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Cobán, Lake Atitlán, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each region has different climate variations, so coffee beans from each region possess their own unique characteristics. Generally speaking, Guatemalan coffee presents a gentle and mellow overall texture, with elegant aroma and a pleasant acidity similar to fruit notes, truly becoming the aristocrat among coffees.

Flavor Profile

Black tea, floral notes, rich caramel sensation.

Fraijanes Region

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 causing Fraijanes to be shrouded in a thin layer of ash and providing abundant minerals to the region's soil. During the coffee bean drying period, it is precisely the season when Fraijanes receives abundant sunshine. Although mornings are often cloudy and foggy, it quickly dissipates, ensuring the region's excellent sun exposure conditions.

Finca La Delicia

Coffee cultivation at Finca La Delicia in the Fraijanes plateau began in 1920. The estate grows diverse varieties including Bourbon, Caturra, and Pacamara. Of the total 205-acre farm (1 acre = 4,046.8 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 has several natural springs that provide sufficient, high-quality irrigation for the coffee plantations during the dry season, and 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 originally cultivated on Réunion Island, which was known as Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America, and is now one of the two most popular Arabica coffee production regions in the world. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062–1,972 meters).

Caturra: A single-gene variant of Bourbon, discovered in Brazil in the 1950s. It has higher yield capacity and disease resistance than Bourbon, with comparable flavor quality. It is suitable for cultivation at 700-1,700 meters, with strong altitude adaptability, though yields decrease at higher altitudes.

Coffee Grading Systems

Currently, coffee grading systems worldwide are not unified. Each coffee-producing country has its own grading system and grading names. Therefore, you might see the following terms on coffee packaging: "SHB", "AA+", "Supremo", "Extra-Fancy", "Peaberry/Small beans", etc. These are coffee bean grading names. Commercially sold roasted beans sometimes indicate the grade of single-origin coffee. The more detailed the coffee grading information, usually the better the quality of the coffee. However, most general coffees do not display this information.

Brewing Method

Hand-pour Guatemala La Delicia. 15g of coffee grounds, medium grind (Fuji Royal's ceramic burr grinder, setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. 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: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Taste: Aromatic coffee beans
Roast level: Roasted beans
Sugar content: Sugar-free
Origin: Guatemala
Coffee type: Other
Roast degree: 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 of the following year
Processing Method: Washed
Varieties: Bourbon, Caturra
Processing Plant: Finca La Delicias