Jauja

Finca Jauja is situated near the renowned town of Antigua at an altitude averaging 1,550 meters above sea level. Gravilea shade trees are scattered throughout the plantation, providing optimal light for coffee plants at various growth stages. These trees also contribute leaf mulch for fertiliser and create a habitat for local birds and insects.

Once among the pioneering coffee farms in Antigua, it fell into decline until Ricardo Zelaya initiated its restoration in 2010. With over a century of coffee-growing expertise, the Zelaya family is renowned for producing high-quality coffee on their Antigua estates.

The restoration of Jauja involved rejuvenating old Bourbon trees, improving topsoil, and optimising plant nutrition. The Zelayas prioritise quality and sustainability, meticulously managing their farms and employing eco-friendly practices at their mills. They value their workers like family and administer a scholarship program for employees' children, overseen by Ricardo's daughter, Bel.

Every coffee cherry on the farm is hand-picked and carefully sorted before being processed in the wet mill. The washed coffee undergoes fermentation for 14-22 hours. Water conservation is key, with recycled water and solids reused to enhance fermentation and minimize waste, eventually serving as fertilizer.

We thoroughly enjoyed the burst of apricot juiciness complemented by a syrupy body and robust intensity. Overall, it presents as an elegant and clean cup of Guatemalan coffee.

Recommended to rest beans for 7-10 days from roast date before consuming.