Coffee review

Suggestion on hand-washing parameters of Fine Coffee beans in La Tisa Manor, Guatemala

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, For the exchange of professional baristas, please follow the LaTisha of Guatemala made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first water injection 30g water, 27 seconds of steaming, injection to 105g water cut off, wait for the powder bed water to half and then water injection, slow water injection until 225g water

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Hand-washed la Tisha, Guatemala. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, manufacturer contact: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packaging: bulk taste: mellow coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Guatemalan coffee types: other baking degree: moderate roasting

Guatemala Finca Las Deliclas

Country: Guatemala

Grade: SHB

Production area: Fraijanes,Guatemala City

Altitude: 1675 m

Harvest time: October to February of the following year

Treatment: washing

Volcanic soil, high altitude, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Farahan Plateau. The Pacaya volcano in the region is the most active of the three still erupting volcanoes in Guatemala, leaving the Farahan Plateau often shrouded in a thin layer of dust and providing plenty of minerals for the soil of the Farahan Plateau. The dry period of coffee beans is the sunny season on the Farahan Plateau. Although it is often cloudy and foggy in the early morning, it will dissipate quickly, ensuring sun conditions in the area.

Variety: bourbon, Kaddura

Processing plant: Ladisha Manor

Coffee was really introduced into Guatemala in 1750 by Father Jesuit, where the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Guatemala has seven main coffee producing areas: Antigua (Antigua), Cobain (Coban), Lake Attilan (Atitlan), Vevetnango (Huehuetenango), Farahan Plateau (Fraijanes), Oriente (Oliente) and San Marco (San Mareos). Each region has its own climate change, so the coffee beans in each region have their own characteristics, but to sum up, Guatemalan coffee has a mild and mellow overall texture and elegant aroma. With similar hot and pleasant acidity such as fruit acid, Guatemala has become an aristocrat in coffee.

Flavor: black tea, flower scent, rich caramel feeling

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