Guatemala - Santa Clara

Description

Weight: 100g Location: Guatemala, Antigua, Sacatepéquez Farm Owner: Ricardo Zelyada Roast Degree: Nordic Light Processing: Washed Varietal: Panama Gesha Altitude: 1600-1830m Crop Year: 2026 Lime-like brightness and acidity opens with the cup, followed by a deluge of jasmine before it cools down to present more orange blossom and mandarin adjacent sweetness and acidity that rounds out with some honey. ProcessingAll cherries at Santa Clara estate are handpicked and sorted before they are brought to the on site wet mill. After being depulped, the coffee is left to ferment in an anaerobic environment for 14-20 hours (depending on the weather). The beans were then washed to remove any remaining pulp. These were then carefully dried on the patio and then on raised beds, with a greenhouse-style enclosed canopy, which features walls that can be lifted up and down to maximise airflow and control temperature and humidity. This method of drying allows Ricardo more control over the process, enabling him to ensure the coffee is dried slowly and evenly. Once dry, the coffee was rested in parchment until it was ready for export.