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 like this one.
This Natural Pacamara, comes from a Plantation located at Paraxaj Farm, in Acatenango. It is at 1600 masl & settled in 2011. This Pacamara plants were drifted with Robusta, then inoculated with Mycorrhizas; this in order to up-take nutrients from the deepest level of the soil, then improve potential flavor. Healthy Cherries form this plantation were ripen slowly under 70 percent of shade. 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 process is Named by the Farm “Environmentally Processed” since the Cherries are submitted to fermentation with Naturally Occurring Bacterias
This coffee was dried under full sun; before dried it was submitted under Submerged Fermentation, giving a sweet, creamy and full cup profile.
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.
This coffee is elegant, super clean and sweet. Round, balanced with a rich mouthfeel and mild acidity and a characteristic spicy aftertaste. Complex flavor characteristics like bitter chocolate, brown sugar, caramel, peach, molasses and vanilla. Spicy aftertaste with cinnamon notes.
|Roasting Date||Jan 16, 2019|
|Net Weight (kg)||0.2500|