What makes these Guatemalan green coffee beans stand out?

Finca Santa Felisa sits in Guatemala's Acatenango region, founded by the Cruz family in 1904 and now run by its fourth generation. The lot covered here is Red Pache processed naturally, with flavors of pineapple, strawberry, black plum, and walnut, a juicy mouthfeel, and clean, layered balance. Natural Guatemalan green coffee beans are uncommon, which is why this lot draws attention.

The estate has placed repeatedly at the Guatemala Cup of Excellence: first in 2017 with a score of 90.36, eighth the same year, and second in 2016. The farm spans 1,530 to 1,920 meters, and volcanic ash soil from nearby Acatenango and Fuego volcanoes, plus rainfall of 1,200 to 1,500 millimeters, supports slow cherry maturation.

Finca Santa Felisa is located in the famous Acatenango region of Guatemala. Founded by the Cruz family in 1904, it has now passed down to its fourth generation. The estate has achieved repeated success in the 2016 and 2017 Guatemala Cup of Excellence (COE), including first place in 2017. The batch introduced here is the Red Pache variety with natural processing, presenting flavors of pineapple, strawberry, black plum, and walnut, with a rich juicy mouthfeel, clean and delicate, and full layers. Guatemalan natural green beans are relatively rare, which is why this bean has attracted much attention. Front Street Coffee recommends it to friends who enjoy natural flavors, to experience its special ripe fruit aroma.

Name: Guatemala Finca Santa Felisa Red Pache Natural

(Guatemala Finca Santa Felisa Red Pache Natural)

Flavor description: pineapple, strawberry, black plum, walnut, rich juicy mouthfeel, delicate and clean, rich and full flavor layers, good balance.

Award record:

2017 Guatemala Cup of Excellence (COE) 1st place (El Paraxaj) (Score: 90.36)

2017 Guatemala Cup of Excellence (COE) 8th place (Santa Felisa)

2016 Guatemala Cup of Excellence (COE) 2nd place (Los Jutes)

Country of origin: Guatemala

Region: Acatenango

Estate: Finca Santa Felisa

Variety: Red Pache

Altitude: 1,530 to 1,920 meters

Grade: SHB

Processing method: Natural

Harvest period: N/A

Certification: N/A

Introduction:

In 1904, Mr. Trinidad E. Cruz founded Finca Santa Felisa in the famous Guatemalan region of Acatenango. Today the estate is managed by the fourth generation, currently run by siblings Anabella and Antonio Meneses. Acatenango belongs to the department of Chimaltenango, bordering Antigua to the east and Atitlan to the west. The coffee-growing area surrounds the Acatenango Valley, with altitudes between 1,300 and 2,300 meters. It is flanked by two volcanoes, Volcan Acatenango and Volcan de Fuego, and the entire region's soil benefits from the nourishment of volcanic ash. Finca Santa Felisa is the family's main estate, and they also own two other estates, El Paraxaj and Los Jutes, both purchased in recent years.

Finca Santa Felisa is situated at an altitude between 1,500 and 1,920 meters, with annual rainfall of about 1,200 to 1,500 millimeters and an average temperature of 17.7 to 22.7 degrees Celsius. This suitable microclimate helps the coffee cherries mature slowly and accumulate sufficient nutrients. Over years of operation, Santa Felisa's dedication to quality is also reflected in variety selection, post-harvest cherry processing, and attention to the growing environment and human welfare. Environmentally, the estate avoids the use of artificial chemical pesticides, protects natural watersheds through repeated reforestation, and prevents pests and diseases by pruning, weeding, and removing post-harvest residual cherries. Fertilizers are organic, such as composting with red worms (Elsinea Foetidia), and shade trees are planted, which greatly helps protect the soil and prevent soil depletion. In terms of human welfare, the estate never employs child labor, continuously improves farmers' living conditions, establishes a primary school and a daytime nursery on the farm, and supports farming friends in completing higher levels of education. The estate is also committed to preserving Mayan culture, for example by offering Mayan handicraft-making courses for female employees, promoting ethnic and cultural integration in surrounding towns, and maintaining the richness of Mayan culture. Among the Mayan people working for the estate, many families have even served here for generations. More than 30 coffee varieties have been experimentally tested on the estate. Currently planted varieties include Red Typica, Red Bourbon, Red Pache, Geisha, Red Caturra, Red Pacamara, and Yellow Catuai. In terms of post-harvest processing, the estate continuously innovates and improves in response to market demand, and has used more than seven green bean processing methods to date. Among the most popular in the market are washed, Kenya-style K72 washed, Orange Honey, and natural. Through different processing methods, the estate is able to create more diverse flavor expressions. Among them, K72 originates from Kenyan washed processing: after harvesting ripe cherries, they are immediately subjected to 72 hours of washed fermentation, rinsed every 24 hours to avoid over-fermentation, and then fermentation continues. This complex process creates a prolonged aftertaste and clear acidity. Orange Honey processing brings mild sweetness and acidity, complete body, and a delicate and elegant sweetness. This batch of Finca Santa Felisa Red Pache Natural is worth trying for coffee lovers who like natural beans, because Guatemalan natural-process green coffee beans are actually quite rare, so do not miss this special naturally processed ripe fruit aroma flavor. Front Street Coffee recommends this bean, suitable for extraction methods such as pour-over and AeroPress, to fully display its rich juiciness and layers.

The above content is compiled by CoffeeHunters, a coffee news website.