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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.
This coffee lot was treated as the Kenyan process.
From Los Jutes Farm; Red Typica Cherries were harvested at 21 brixes of sugar concentration and then fermented with Kenyan method style; then left to Sun Dry for a total eight days until the moisture were reduced to 11.5%.
Double Soak is about a fully washed process Kenyan style with an adittion of a Cherries Submerged Fermentation. Then pulp it, then dry fermentation for 42 hours. Then another night remains under water before washing and drying in patios.
Red Typica Double Soak has a refined cup with a sweet finish like caramel; almond tones; balanced. This coffee is elegant, super clean and sweet. Round, balanced with a velvety mouthfeel and lively acidity. Complex flavor characteristics like roasted hazalnuts, milk chocolate, brown sugar, caramel,in combination with forest and tropical fruits like pineapple, coconut and banana.
|Roasting Date||Feb 20, 2020|
|Net Weight (kg)||0.2500|