- Origin: Guatemala
- Region: Antigua
- Tasting Notes: Cherry, marzipan, dutch chocolate
- Roast Level: Medium
- Variety: Borboncito
- Elevation: 1,550 - 1,890 MASL
- Producer: Ricardo Zelaya Coffee
- Soil: Volcanic soil
- Process: Honey Process - depulped, dried on raised African drying beds
This coffee is sourced from Finca Santa Clara, the Zelaya estate farm established in 1930 in Antigua where meticulous rows of shade-grown coffee plants work their way up the mountainside to an altitude of 1800 masl., offering pristine growing conditions for a range of varieties as well as breathtaking views of the city and its surrounding volcanos.
The honey process of allowing the washed coffee to ferment and dry with its sticky, sugary mucilage intact imbues the beans with warmth and deep sweetness while maintaining a pleasant acidity and clean mouthfeel. This year, the Zelaya family invested in a new depulper that does not use water leaving more mucilage on the bean resulting in a sweeter, fruitier, cleaner cup. You will find all the notes you’ve loved in the past. We are tasting bright cherry, mellow, earthy chocolate and the aromatic sweetness of marzipan. It is a thrill to share this coffee with you this year.
Overall good, a little bit too bitter for my taste.