Tasting Notes: Intensely sweet and distinct, with a syrupy body. Strawberry, raspberry, fairy floss and raw honey. Origin Guatemala Region Antigua Farm Ricardo Zelaya Variety Bourbon, caturra Altitude 1600-1830 masl Proc. Method Natural This naturally processed coffee is a 600kg micro-lot from Santa Clara Estate, in Antigua. We love this coffee as it is intensely sweet and rich, but it is also clean and balanced and retains some of its inherent Terroir. Ricardo Zelaya, who produced this coffee has been working hard to perfect his naturals over the years and we have enjoyed tasting these each year and observing them become more refined in the cup. This year’s lot is no exception and we believe it is an excellent representation of everything you want from a naturally processed coffee! ABOUT THE FARM & ZELAYA FAMILY The Zelaya family has been growing coffee for more than 100 years. This renowned family owns farms throughout Guatemala and grows some of only a handful of genuine ‘Antigua’ coffees (coffees grown in the Antigua valley area, bounded by three volcanoes: Agua, Acatenango and Fuego). Finca Santa Clara is ninety hectares in size and is located on the fertile southern slopes of the Volcán de Agua, in the Antigua Valley, at 1,600–1,830 metres above sea level. The farm has been managed since 1988 by Ricardo Zelaya, the fourth generation of the Zelaya family to have produced coffee at Santa Clara. Ricardo is a meticulous and incredibly professional farmer who is focused on producing the very best coffee he can. He manages four coffee farms in Antigua; Santa Clara, Puerta Verde, San Agustin and Jauja and also owns and manages a farm called Carrizal in New Oriente. His farms are scrupulously well-managed—from the careful selection of varietals planted and attention given to plant nutrition and pruning, to the management and close supervision of the wet and dry mills – which are located on the estate and owned by Ricardo, giving him complete control over quality f
Tasting Notes
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