There are coffees we seek for discovery, and others we return to for reassurance. Santa Clara belongs to the latter.
Grown on the fertile southern slopes of Volcan de Agua in Antigua, this coffee comes from Finca Santa Clara, a family-run farm managed by fourth-generation producer Ricardo Zelaya. For over a century, the Zelaya family has shaped their approach around consistency, care, and an intimate understanding of their land. Each harvest builds on the last, refining rather than reinventing.
This year’s lot is a washed blend of Caturra and Bourbon, processed with precision at the farm’s own wet mill. Cherries are carefully sorted, fermented, and slowly dried under the sun. Water is reused and filtered thoughtfully throughout the process, reflecting their long-term commitment to both quality and sustainability.
In the cup, Santa Clara opens with gentle notes of pomelo, bright but composed. A smooth, medium body follows, carrying soft milk-chocolate sweetness that rounds the citrus rather than sharpening it. As it cools, the flavours settle into something reminiscent of dried orange—mellow, calm, and subtly satisfying.
This is our third year sourcing from Santa Clara. Each season brings slight variation, but always the same steady character we value: clean, balanced, and easy to indulge in. A coffee designed not to seek attention, but to earn it.
Recommended to rest beans for 7-10 days from roast date before consuming.
