Roaster's Tasting Notes: Maple Syrup / Yellow Plum / Balanced
Process: Washed
Varieties: Caturra / Bourbon
Roast Date: April 23
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
Santa Clara has a deliciously balanced profile. Sweet like maple syrup, with notes of malt and soft yellow fruit. A touch of citric acidity and smooth texture make this coffee delicious through milk.
We are excited to share this delicious new coffee from our friend Ricardo Zelaya. Visiting Ricardo last year, the smooth, sweet flavour of this lot stood out and we knew it was time to bring Santa Clara back to our portfolio. The washed profile is balanced and comforting, for a perfect daily espresso or easy-drinking filter coffee.
The Farm
Finca Santa Clara is located in the fertile Antigua valley, Guatemala. Surrounded by three volcanos, it has been in operation since 1930. Our partner Ricardo Zelaya is the fourth generation of his family to farm here. He introduced a dedicated approach to quality, winning the precious Cup of Excellence award in 2001.
On the slopes of the Volcán de Agua, the estate climbs to an elevation of up to 2050m, with the Caturra and Bourbon in our lot grown between 1650 and 1700m. A quarter of the estate remains preserved forest, encouraging the biodiversity in which coffee thrives.
The Process
For this lot, Ricardo used a traditional washed method. The freshly harvested cherries are first pulped to remove the outer skin, then fermented. After washing, the beans are dried on African beds inside a specially designed greenhouse. Our lot took around 21 days to dry, a slow process encouraging balance and complexity.
