This coffee is from Santa Clara Estate, owned and managed by Ricardo Zelaya. The influential Zelaya family has been cultivating coffee in Antigua for over 100 years. Renowned for their dedication, they own several farms in the region and have tirelessly upheld, refined, and elevated Antigua's reputation as one of Guatemala’s most celebrated coffee regions.
All coffee cherries undergo meticulous hand-picking and sorting before processing. Skilled special pickers earn more than double the minimum wage. Upon arrival at the wet mill, cherries are sorted, pulped, and fermented in water for 12-14 hours. After fermentation, they are washed and then dried on patios or in greenhouses for 12-25 days until reaching optimal moisture levels. Finally, the coffee is hulled and prepared for export.
In response to Antigua's dry season, Santa Clara conserves water by recycling it during coffee washing, ensuring consistent fermentation and minimising waste. Filtered water is reused, and solids are repurposed as fertiliser.
This coffee epitomises the classic washed Guatemalan profile. Clean, sweet, and well-balanced, it is ideal for daily enjoyment. Expect a soft and clean cup with a gentle malic acidity reminiscent of fresh apple juice, complemented by hints of dried orange notes in the finish. As it cools, flavours of praline chocolate emerge, resulting in a perfectly balanced cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
