arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Finca Santa Clara Lot 5

Finca Santa Clara Lot 5
Finca Santa Clara Lot 5

GUATEMALA
Single Origin | Espresso

Blood Orange. Finger Lime. Praline.

Region
Varietal
Process
Altitude
:     Sacatepequez
:     Caturra & Bourbon
:     Fully Washed & Dried on Patios
:     1550-1890 Metres

More details Less details
$16.00
This option is currently sold out.
This option is currently unavailable.

GUATEMALA
Single Origin | Espresso

Blood Orange. Finger Lime. Praline.

Region
Varietal
Process
Altitude
:     Sacatepequez
:     Caturra & Bourbon
:     Fully Washed & Dried on Patios
:     1550-1890 Metres

Coffee from the farm of Santa Clara is no stranger to Dutch Colony, having bought it back in 2016 when it was made available to us. Roasting Finca Santa Clara for our inaugural launch of The Colonial Reserve then, it was a delicious coffee that left a lasting impression to many of our customers who have bought a bag home.

Finca Santa Clara is located on the fertile southern slopes of the Volcán de Agua in the Antigua Valley at 1,600-1,830 metres. Ricardo Zelaya has managed the farm, which was bought in 1974 by his grandfather, since 1989 and is the 4th generation of the Zelaya family to have produced coffee at Santa Clara. Since taking over the farm, he has increased the size from 17 hectares of coffee plantations to 110 hectares as well as building a wet mill, drying patios, and a greenhouse to improve theprocessing ofthecoffee.After studying at Zamorano and the University of Florida in agribusiness, he was well-prepared to take over the family business and it shows in his dedication and passion for high quality coffee.

The Zelaya family is passionately committed to both quality and sustainability. The family farms are scrupulously well-managed right from the careful selection of varietals planted, to the close supervision of the dry and wet mills. The coffee is shade grown, which protects the plants from direct sunlight, maintains soil health, and provides an important habitat for birds and insect life. The family’s mills are also eco-friendly and feature sedimentation tanks that prevent pollution of the local river systems. 

Every cherry on the farm is hand-picked and then sorted by hand before being approved by the foreman for delivery to the wet mill. The farm also hires ‘special pickers’ who have demonstrated particular dexterity and are selected to hand harvest some of the farms’ microlots using impressive attention to detail. These employees can receive more than double the minimum daily wage through picking coffee at the farm. According to Ricardo, although they are demanding picking practices, people come back year upon year, which is a testament to the fair treatment they receive.

As soon as the cherries arrive at the wet mill, they are sorted and floated to remove lower quality cherries. They are then pulped via machine and fermented in a tank of water for 12-14 hours to breakdown the exterior mucilage. Once the fermentation step is complete, the coffee is rushed through canals to remove any remaining mucilage or foreign matter before being evenly dispersed on patios or in greenhouses to dry in the sun for 12-25 days. As soon as the ideal moisture content is reached, the coffee is hulled and prepared for export.

For washed coffees, the process requires a heft amount of water. Santa Clara is careful with their scarce water resources, as Antigua experiences an extended dry season and water reserves are increasingly threatened by population growth and urbanization. Water that is used to wash fermented coffee is recycled after having all solids removed and is reused during the de-pulping stage for the following lot to be processed. This has the added benefit of inoculating the next batch as it is pulped, which speeds fermentation times and helps maintain consistent mix of yeasts and bacteria during fermentation. After being used twice in this way, the water is filtered through a complex treatment system of filters and sedimentation tanks, with all solids being recycled and composted as fertilizer.

We are happy to again work with Ricardo and the Zelaya family, and their crop of Lot 5 this 2024; featuring it as 1/2 part of our Chinese New Year Festive blend and now introducing them as a tasty single origin espresso. Hurry as we don't see this coffee being available past quarter one of 2024!

Finca Santa Clara Lot 5
Finca Santa Clara Lot 5
Finca Santa Clara Lot 5
Finca Santa Clara Lot 5

Coffee

From $14.00

Dutch

BRAZIL & ETHIOPIA
Blend | Espresso

Sour Cherry . Orange. Chocolate Wafer. Caramel Milk Tea.

From $13.00

Colonial

BRAZIL & INDIA
Blend | Espresso

Brown Spices. Dark Raisin. Peanut Butter. Milk Chocolate.

From $13.00

Batavia

BRAZIL & INDONESIA
Blend | Espresso

Slivered Almond. Cocoa Nibs. Panela Cake. Fruit Bar.

Sold Out

COLOMBIA
Single Origin | Omni

Passionfruit. Stewed Pineapple. Golden Kiwi. Dried Mango

$16.00

Miraflores

HONDURAS
Single Origin | Espresso

Cocoa. Green Apple. Caramelised Lime.