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Guatemala La Lucha Coffee Brands and Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Follow Coffee Workshop (WeChat public account: cafe_style) for pour-over Guatemala La Lucha. 15g of grounds, medium grind (small Fuji ghost tooth blade 4 grind), V60 dripper, 88-89°C water temperature. First infusion with 30g water for 27 seconds bloom, pour to 105g then stop, wait until the water level in the bed drops halfway before continuing, slowly pour until reaching 225g total.

Brewing Guide

Hand-poured Guatemala La Delicias. Using 15g of coffee with medium grind (Fuji mountain ghost tooth burr grinder #4), V60 dripper, water temperature at 88-89°C. First pour: 30g of water for 27 seconds pre-infusion. Continue pouring to 105g, then wait until the water level drops to half before continuing. Slowly pour until reaching 225g total, discarding 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: House-roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Guatemala
Coffee Type: Other
Roast Level: Medium roast

Coffee Details

Guatemala Finca Las Deliclas

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: La Delicias Estate

Guatemala Coffee Heritage

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 takes place 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 region possess their own unique characteristics. However, generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aromas and a warm, pleasant acidity similar to fruit acids, establishing itself as the aristocrat of coffees.

Flavor Profile

Flavor: 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 light layer of ash and providing abundant minerals to the soil. The drying period for coffee beans coincides with the Fraijanes Plateau's abundant sunny season. Although mornings are often cloudy and foggy, these quickly disperse, ensuring excellent sun-drying conditions in the region.

La Delicias Estate

Coffee cultivation at La Delicias Estate in the Fraijanes Plateau began in 1920. The estate grows quite diverse varieties including Bourbon, Caturra, and Pacamara. Of the total 205 acres (1 acre = 4046.8 square meters) farm, 173 acres are dedicated to coffee cultivation, while the remaining 32 acres of native forest serve as habitat for various local wildlife species. Several natural springs on the farm provide sufficient high-quality irrigation for the coffee plantations during the dry season, and they also serve as the power source (water for processing methods) for the coffee processing mill.

Coffee Varieties

Bourbon Coffee (French: Café Bourbon) is a coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (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 world's two most popular Arabica coffee production regions. Bourbon coffee is typically grown at altitudes from 3500 to 6500 feet (1062-1972 meters).

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. Suitable for cultivation at 700-1700 meters, it shows 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 text such as "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberries / Small beans," etc. on coffee labels. These are coffee bean grading names. Roasted coffee beans sold on the market sometimes indicate the grade of single-origin coffee. The more detailed the coffee grade indication, usually the better the coffee quality. However, most general coffees do not display this information.