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| Origin: | Coban, Guatemala |
| Roast: | Filter |
| Producer: | Carlos Estrada |
| Altitude: | 1740 Meters |
| Varietal: | Catuai |
| Process: | Washed |
Santa Irene is found amongst a protected natural forest reserve covering 12 hectares. In 2012, Carlos began working 15 hectares of the land, starting with just a little bit of coffee. The rainfall in this area of Guatemala is known across the country as “chipi-chipi” - a fine mist which cools the landscape and slows the ripening of coffee, creating superb depth of flavour.
We have never featured a coffee from Coban before and this Catuai impressed us with sweetness and clarity. Expect bright notes of lemon candy, orange blossom, and red apple. The defined structure is reminiscent of black tea and cacao.
Saint Irene is a protected natural forest reserve extending 129 hectares owned by Dr. Jacinto Estrada Zanabria. In 2012, Carlos, Dr Jacinto’s son, started working 15 hectares of this land. He started with a little bit of coffee, and by 2013 planted the entire 15 hectares with a range of varietals. The main varietal on the farm in Catuai. Carlos is extremely passionate about specialty coffee. He loves experimenting with different processes. He recently invested in a glass green house to dry his coffee. Carlos shares the openness and excitement for quality and is open to challenging the norms to produce better.
At the wet mill, coffee is weighed, and transferred to flotation tanks. After the floaters are removed, the coffee is pulped and transferred to concrete fermentation tanks. After fermentation, the coffee mucilage is removed, from there the coffee goes to the washing channel which classifies beans by density. Less dense beans are separated, and coffee is transferred to raised beds for drying.
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