Strong notes of chocolate meet juicy berry vibes, accompanied by caramel, honey and a pleasant, gentle acidity. Round & balanced.
Perfect for starting the day.
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GUATEMALA | Santa Rosa
COFFEE INFO
GUATEMALA > Santa Rosa > Ayarza
PROCESSING: Natural/Dry Processed
VARIETY : Anacafe 14, Bourbon, Catuai, Pache, San Ramon
ALTITUDE: 1,400 - 2,000 MASL
PRODUCER: Small Holder Farmers
ÜBER Santa Rosa
Santa Rosa grows on the green slopes around the volcanic lake Laguna de Ayarza in the Fraijanes region, in southeastern Guatemala, at altitudes between 1,400 and 2,000 meters above sea level. Laguna de Ayarza is a spectacular double caldera, formed about 20,000 years ago. Two massive volcanic eruptions caused two nested volcanoes to collapse, creating the current lake, while the surrounding region was covered with mineral-rich pumice. These are the foundations for today's extremely fertile soils. In combination with consistent rainfall and a balanced climate, with warm days and cool nights, ideal conditions for Specialty Coffee prevail here. The cherries ripen slowly, developing high density and distinct sweetness. Varieties like Anacafe 14, Bourbon, Catuai, Pache, and San Ramon grow here in the shade of native deciduous and coniferous trees.
The coffee cherries come from lots of various local smallholder farmers who cannot process their coffees independently and whose individual harvests would be too small for export on their own. The cherries are carefully hand-picked at optimal ripeness, brought to the processing station, and selected there – only fully ripe, high-quality cherries are processed. For natural processing, the coffee cherries dry for 5–6 days on patios in the sun and are then gently finished drying in mechanical dryers, so-called Guardiolas.
