Ethically Sourced Beans. Small Batch Roasted.
Proudly in Victoria, BC on The LongMile

Single Origin: Guatemala Santa Clara

A Guatemala Honey Processed coffee by Ricardo Zelaya, 4th generation coffee farmer

• Guatemala Santa Clara
• Producer: Ricardo Zelaya
• Region: Antigua
• Process: Honey, Raised Drying Beds
• Elevation: 1550-1890 masl
• Varietal: Borboncito
• Medium Roast
• Tasting Notes: Cocoa, Hazelnut, Stone Fruit
• Brews beautifully as a pour-over, press, drip coffee or espresso
• Available ground or whole bean

Finca Santa Clara is located on the southern slopes of the Antigua Valley between 1550-1890 masl and is privileged to have some of the finest volcanic soils for the cultivation of specialty coffee. The plantation is under strict shade control allowing the coffee trees to get the exact amount of sun to produce this exquisite and aromatic coffee. The coffee is hand picked, processed and washed in a traditional mill with crystal clear water giving it the beans a distinctive blue-green colour. The coffee is dried either on a patio or African Drying beds. The farm is managed and owned by Ricardo Zelaya, 4th generation coffee farmer. He is very committed to social projects including the Santa Clara Scholorship Fund. The scholar recipients are chosen based on their academic performance and financial need, the scholarship covers 70% of their expenses, such as tuition, books, school supplies, and uniforms.

What is the Honey Process- Pulped natural or honey process is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Some of the fruit is still there, but not nearly as much as in the natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets it name. There are different Honey processes when identified as such from producer such as Yellow, Red or Black. This has to do with the amount of mucilage left on and time allowed to dry. One benefit to producers is that honey processing uses less water. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.