Latisha Estate Single Origin Bean Brewing Suggestions - Cultivation Varieties and Flavor Profile

Pour-over Guatemala La Dicha

15g of grounds, medium grind (Fuji Royal hand grinder with the burr set at 4), a V60 dripper, water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the bed drops halfway, then continue pouring slowly until the total reaches 225g. Discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Bourbon Coffee

Bourbon coffee (French: Cafe Bourbon) is coffee produced from Arabica trees of the Bourbon variety. Bourbon was originally cultivated on Reunion Island, known as Bourbon Island (Ile Bourbon) before 1789. It was later occupied by France and linked to the African continent and Latin America. It is now one of the two most popular Arabica producing regions in the world. Bourbon coffee is typically grown at altitudes between 3,500 and 6,500 feet (1,062-1,972 meters).

Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in the 1950s. It is more productive and more disease-resistant than Bourbon, with comparable flavor quality. It suits cultivation at altitudes between 700-1,700 meters and adapts well to altitude, though yields fall at higher elevations.

Coffee Bean Grading Systems

Coffee bean grading is not standardized worldwide. Each producing country has its own system and terminology, so you may see "SHB," "AA+," "Supremo," "Extra-Fancy," or "Peaberry" on a bag. These are grade names. Some roasted beans sold at retail may state the grade of a single origin. As a rule, more detailed grading signals better quality, though most commercial coffee shows no grade at all.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Ingredients: House-roasted coffee
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Flavor profile: Mellow and aromatic
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Guatemala
Coffee variety: Other
Roast level: Medium roast

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 mill: Finca La Dicha

Guatemala Coffee History

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests. German colonists built up the local coffee industry in the late 19th century. Today, most coffee production happens in the south of the country. Guatemala has seven main coffee regions: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos. Each has a different climate, so beans from each region carry their own character. Broadly, Guatemalan coffee offers a smooth, rich texture with elegant aromas and a pleasant, warm acidity akin to fruit acids, which is why it is often called the nobility of coffees.

Flavor Profile

Black tea, floral notes, rich caramel sweetness.

Fraijanes Plateau Terroir

Volcanic soil, high altitude, a humid and rainy climate, and active volcanism together create the distinctive conditions of the Fraijanes Plateau. The Pacaya volcano within the area is the most active of Guatemala's three still-erupting volcanoes, often dusting the plateau with a light layer of ash and feeding the soil abundant minerals. The coffee drying season coincides with the plateau's sunniest stretch. Though mornings are often cloudy and foggy, the cover burns off quickly, ensuring excellent sun exposure.

Finca La Dicha Estate

Coffee cultivation at Finca La Dicha on the Fraijanes Plateau began in 1920. The estate grows a range of varieties, including Bourbon, Caturra, and Pacamara. Of the 205-acre farm (1 acre = 4,046.8 square meters), 173 acres are planted to coffee, while the remaining 32 acres of native forest shelter local wildlife. Several natural springs on the farm supply ample, high-quality water for irrigation during the dry season and also power the processing plant, including water for the washing process.

FrontStreet Coffee Recommendation

For a gentle introduction to Brazil, FrontStreet Coffee recommends the half-washed Cerrado. Cerrado is a well-known Brazilian region prized for high-quality beans, and this lot is the common South American Red Bourbon variety. Roasted medium, it gives rich aromas of creamy peanut, toasted bread, caramel, and hazelnut, with a rounded body, low acidity, and a mild bitterness. It works not only for pour-over but also as a moka pot, espresso SOE, siphon, or French press coffee.

For something sweeter, FrontStreet Coffee's Queen Manor single origin comes from Mogiana, close to South Minas, where fertile red volcanic soil lets the cherries take in abundant nutrients and develop a full aroma. Some farms there hold to traditional methods and others have adopted modern, standardized management, which has greatly improved local quality. The variety is the rare Yellow Bourbon, a natural mutation of Red Bourbon with a cleaner fruit character. Through pour-over, moka pot, or a home espresso machine, FrontStreet Coffee's Brazil Queen Manor shows a sugarcane sweetness not found in other regions, along with fruit and chocolate notes.

Brazil's low acidity, balanced body, and approachable price also make it a favorite base for espresso blends. FrontStreet Coffee's classic blend, its nut-forward signature blend, and its balanced dark cocoa blend all contain Brazilian beans, which add chocolate and cream aromas plus a soft sweet-sour-bitter balance that helps keep extraction stable.