La Tisha Estate Single Origin Bean Distribution Coffee Bean Processing Methods Cultivation History Flavor Description

The Unique Terroir of Fraijanes Plateau

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Volcanic soil, high altitude, a humid and rainy climate, and active volcanism have created the unique geographical conditions of the Fraijanes Plateau region. The Pacaya volcano within the area is the most active of Guatemala's three still-erupting volcanoes, often covering the Fraijanes Plateau with a thin layer of ash and feeding abundant minerals into its soil. The bean drying period coincides with the plateau's sunny season. Although mornings are often cloudy and foggy, those conditions quickly clear, ensuring excellent sun exposure for the region.

La Tatisha Estate: A Legacy of Coffee Cultivation

Coffee cultivation at La Tatisha Estate on the Fraijanes Plateau began in 1920. The estate grows diverse varieties including Bourbon, Caturra, and Pacamara. Of the farm's total 205 acres (1 acre = 4,046.8 square meters), 173 acres are dedicated to coffee, while the remaining 32 acres of native forest serve as habitat for local wildlife. Several natural springs on the farm provide abundant, high-quality irrigation during the dry season and power the coffee processing plant (for washed processing water).

Brewing Recommendations

For pour-over Guatemala La Tatisha: use 15g of coffee grounds with a medium grind (small Fuji ghost tooth grinder #4), a V60 filter cup, and water at 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Varieties

Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica trees of the Bourbon cultivar. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later spread by France to connect with the African continent and Latin America, and it is now one of the two most popular Arabica coffee groups globally. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

Caturra: a single-gene mutation of Bourbon, discovered in Brazil in the 1950s. Both yield and disease resistance are superior to Bourbon, with comparable flavor quality. It suits cultivation at 700-1,700 meters altitude with strong adaptability, though high-altitude cultivation yields relatively less.

Coffee Grading Systems

Coffee grading systems worldwide are currently not standardized. Each producing country has its own grading system and names, so you may see terms such as "SHB," "AA+," "Supremo," "Extra-Fancy," and "Peaberry" on coffee packaging. These are all grade names. Commercially sold roasted beans sometimes indicate the grade of single-origin coffee. More detailed grading usually points to better coffee quality, though regular coffee typically does not display this information.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: Self-roasted
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Coffee Bean State: Roasted coffee beans
Contains Sugar: 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: 1,675 meters
Harvest Period: October to February
Processing Method: Washed
Varieties: Bourbon, Caturra
Processing Plant: La Tatisha Estate

Guatemala's Coffee Heritage

Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, with German colonists developing the region's coffee industry in the late 19th century. Today, most 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 beans from each region possess their own character. Generally speaking, Guatemalan coffee presents a gentle, mellow overall texture with elegant aromas and a pleasant fruit-like acidity, truly the aristocrat of coffees.

Flavor Profile

Flavor notes: Black tea, floral, rich caramel sweetness

FrontStreet Coffee Recommendation

To appreciate the Fraijanes style, FrontStreet Coffee's Guatemala Fraijanes La Tatisha is a great pour-over choice: a washed SHB lot from 1,675 meters with Bourbon and Caturra varieties, showing black tea, floral notes, and rich caramel sweetness. Brew it at 88-89°C with 15g of coffee and a 1:15 ratio, blooming 30g for 27 seconds, then pouring to 105g and finishing at 225g for a total extraction of about 2:00.

If you enjoy brighter, fruitier pour-over profiles, FrontStreet Coffee's Ethiopia Yirgacheffe Guodingding offers clean jasmine florals and citrus and lemon acidity, while the PWN Golden Mandheling brings a full, lower-acid wet-hulled body with caramel and herbal depth for those who prefer a heavier cup.