Guatemala Santa Clara

Suitable for:

Farm:  Santa Clara
Owner:  Zelaya Family
Region:  Antigua Valley
Altitude:  1,600 – 1,830 metres
Process:  Washed & Dried in Greenhouse
Varietals:  Bourbon

Full & supple mouthfeel, molasses and macadamia with a soft plum acidity.

The Zelaya family has been growing coffee for over 100 years and four generations.  Finca Santa Clara is located on the fertile southern slopes of the Volcán de Agua in the Antigua Valley.
The coffee is shade grown which protects the plants from direct sunlight, maintains soil health, and provides an important habitat for birds and insect life. The family's mills are based on eco-friendly principles.
For washed coffees, fermentation runs around 14-22 hours. Santa Clara is very careful with their scarce water resources, as Antigua experiences an extended dry season and water reserves are increasingly threatened by population growth and urbanization. Water that is used to wash fermented coffee is recycled after having all solids removed and is reused during the depulping stage for the following lot to be processed. This has the added benefit of inoculating the next batch as it is pulped, which speeds fermentation times and helps maintain consistent mix of yeasts and bacteria during fermentation. After being used twice in this way, the water is filtered through a complex treatment system of filters and sedimentation tanks, with all solids being recycled and composted as fertilizer.
This 100% Boubon has then gone on to be dried in Santa Clara’s extensive and well-positioned greenhouse. Coffees dried here are moved regularly to ensure even and consistent drying and temperatures are maintained constant through an ingenious air circulation system.

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