Santa Felisa farm was established in 1904 by Mr. Trinidad E. Cruc. Nowdays Anabella and Antonio Meneses, the forth generation are administrating and operating the farm. They have created a concept of precise agriculture meaning that farming has a natural tune, analysing every day's work under the laws of nature. They are not just coffee producer but speciality coffee growers. Santa Felisa is focussed on microlots by variety under various mill processes. Thirty and more varieties are being watched agronomically and cupped at the lab.Varieties such as Red Typica, Red bourbon, Red Pache, Red Geisha, Red Caturra, Red Pacamara, Yellow Catuai. Our coffee is an auction winner, Red Pacamara variety. Washing k72 process enhances caramel notes, sweet chocolate, creamy body with a spicy note in the aftertaste. For more information visit www.santafelisacoffee.com
The farm is located at Acatenango region at an altitude between 1550-1900 meters.
In 2017 they have won the first prize in Cup of Excellence competition with a Red Pacamara Natural process. During the same year their Geisha Natural have won the 7th. place.
This coffee lot was treated as natural, long fermented for around 35 days. This long fermentation adds to the coffee beans a more intence and juicy flavors.
RUME SUDAN / AFRICAN GESHA NATURAL “ENVIRONMENTALLY PROCESSED” WITH BULK FERMENTATION - CROP 2017
"This Natural Special Blend, comes from a Plantation located at Paraxaj Farm, in Acatenango. It is at 1650 masl & settled in 2010
for African Gesha and 2015 for Rume Sudan. This blend has 30 percent Rume Sudan and 70 percent Gesha. This Naturals were submitted to Anaerobic Bulk Fermentation, and inoculated with Lactobacillus in order to gives its unique flavor and special aftertaste sensation.
Cherries were picked at 22 Brixes in order to have high percentage of sugars to transform them into Acids; this Natural coffee was pre-fermented under anaerobic conditions, and then Slow Dryed -on Raised African Beds- for 35 days. This coffee was dried under full sun; before dried it was submitted under Bulk Fermentation, giving Exotic cup profile with strawberry tones, and creamy and full cup profile.
Cupping Notes: clean, juicy and sweet. Round, balanced with a sweet aftertaste. Kiwi, fruit punch, Strawberry tones. Complex flavor characteristics likeforest fruits. Complex acidity, creamy body.
|Roasting Date||Jan 16, 2019|
|Net Weight (kg)||0.2500|