Guatemala Santa Isabel
Guatemala - Santa Isabel, Washed, Caturra & Catuai.
1400 - 1600 MASL
San Cristobal Verapaz
Knowing that the Coban region has a lot more to offer than what the reputation said, Don Luis, and Wicho place their attention on improved cultivation technique, and perfecting their drying practices. By doing so, they have succeeded in transforming the quality of their coffee over the course of the last decade, and even succeeded in placing Guatemala’s cup of excellence, twice.
Currently, Santa Isabel plant their nursery under shade of polyurethane bags, the young plants are planted 15 months later. Ensuring only the ripe cherries got picked, the cherries are then taken to the farm’s receiving tanks by truck. The cherries are mechanically pulped and then fermented for up to 48 hours, the coffees are covered at night to maintain a constant temperature. After fermentation, the coffee is washed and soaked in clean spring water for up to 24 hours.
The coffee is then dried on a patios for a day and then transferred to a greenhouse to continue the drying process between 15 to 30 days, or until a minimum of 30% humidity is reached. Then the drying process is finished with a guardiolas under a very strict and controlled drying schedule.