Guatemala Antigua Santa Clara Farm Bourbon Fully Washed

[A Word from the Roaster]

A full-bodied depth and a finish like ripe fruit, born of Antigua's distinctive volcanic soil and the craft of a farm with a long tradition. Delivered as a medium-dark roast.

Santa Clara Farm, in the Antigua region that is one of Guatemala's foremost coffee-producing areas, is a coffee I have carried for many years. Though a single origin, it balances fruitiness, sweetness, and depth at a high level, a truly wonderful bean.

As you bring the cup close, a rich aroma reminiscent of red fruit rises to meet you. The mouthfeel is smooth, firm depth and sweetness layering together, and as the temperature drops a long, pleasant finish keeps resonating.

A Bourbon varietal carrying on the more-than-a-century tradition of the Zelaya family. For a morning cup, or as a quiet luxury enjoyed alongside reading or music. A cup that gently lifts the quality of everyday life.

[Origin Information]
Antigua is one of Guatemala's most representative coffee-producing regions. Encircled by three volcanoes, it has a distinctive terrain and climate, and among the eight regions defined by Anacafé (the National Coffee Association of Guatemala) it is especially renowned. In 2000, 34 farm owners founded the Antigua Coffee Producers Association and began efforts to protect the appellation of origin. The concurrent "Antigua Pilot Project," which drew on GPS, built a database of each farm's location, soil, climate, and producer information, laying the groundwork to speak of coffee's "terroir" much as one would with wine. Through this, Antigua coffee has come to be highly regarded on the world market as "coffee with a story of its origin."

Among these, Santa Clara Farm is a prestigious estate on the southern slope of the Agua Volcano, in southwestern Antigua. Owner Ricardo Zelaya carries on the more-than-a-century tradition of the Zelaya family while sparing no investment in quality, such as strengthening the cupping room and dry mill. The in-house drying facility completed in 2016 made possible an integrated management system from production through processing, achieving a cleaner and more consistent cup quality. He also devotes himself to sustainable agriculture, with attention reaching across the local community and the environment: securing biodiversity through the extensive use of shade trees, purifying wastewater in the washing process, and a scholarship program supporting the education of pickers' children.

Plot management by varietal is thorough as well. Alongside Bourbon, of course, the farm takes on a diverse range of varieties such as Villa Sarchí, Caturra, Bourboncito, Geisha, and Pacamara in its pursuit of high-quality specialty coffee. The Bourbon harvested at Santa Clara Farm is defined, through fully washed processing (fully washed: wet processing) and sun drying, by a transparent, clear flavor and a deep body nurtured by volcanic soil. Grown in loamy sandy soil at highlands reaching 1,880m, it comes together as a cup with an exquisite balance of fruitiness and smoothness.

A "quiet luxury" to enjoy at the start of the day, during a moment of relaxation, or alongside reading and music. This coffee is not merely something to drink; it is a presence that gently lifts the quality of everyday life.

[Tasting Notes]
A rich aroma, fruitiness like red fruit, a smooth mouthfeel, firm depth, and a long finish. The medium-dark roast brings out the sweetness and body all the more.

Product Name Guatemala Santa Clara Farm Bourbon FW
Region Antigua region (southern slope of Agua Volcano)
Altitude 1,550-1,880m
Producer Santa Clara Farm, owner: Ricardo Zelaya
Process Fully washed (wet processing)
Roast Level City roast (medium-dark roast)