Guatemala Santa Clara – Microlot
A wholesome, rich cup with a gentle unfolding complexity.
Drinking chocolate, almond brittle, and amaro flavours, with deep understated fruit subtleties – dark raisins, candied red apple, and dark cherry.
Balanced and creamy mouthfeel, with a satisfying bittersweet finish.
2019 marks the eighth year that Caffe Fantastico has brought in coffee from fourth generation, multi-award winning coffee producer, Ricardo Zelaya. Our relationship with Ricardo is the longest-standing Fantastico has had with a single producer. This relationship embodies what we believe to be an ideal model of quality and sustainability. Given the multitude of variables that exist between the farm and the roastery, few can consistently deliver a product as reliable as Ricardo’s year after year.
The Zelaya family has been producing coffee for over 100 years. Ricardo is renowned in the coffee industry and is currently managing four coffee farms. He is known for being meticulous and professional and works to continously produce the best coffee possible.
The Caffe Fantastico family has had multiple opportunities to visit Ricardo Zelaya on his farm. With each and every visit, we have been honoured to learn more about Ricardo’s coffee and the processes that go into production. Some of Ricardo’s sustainability projects include sedimentation tanks, which prevent pollution run-off to nearby rivers, and using parchment from the dry mills to repurpose as fuel.
The Santa Clara Estate is Ricardo’s home farm as well as the location of his wet and dry mills, where the processing of all of his coffee takes place. This particular coffee is of the Borboncito variety, created via the dry or natural process method. As a microlot, this coffee exhibits its own unique qualities and cup profile specific to this 6-bag lot selected by our team.
It starts with carefully nurturing the seed and cherry development. Come harvest, only the ripest cherries are picked for optimal sweetness. They are brought to Ricardo’s wet mill for initial sorting and placed into a floatation tank to separate the cherries of lower density, also known as floaters. Next, the remaining coffee is brought to Ricardo’s climate-controlled greenhouse to slowly dry over the course of 25-35 days. The coffee is carefully monitored and raked every 30 minutes to achieve even drying.
Enjoy this unique, limited coffee!