Guatemala, Santa Clara Geisha (Natural)

Nestled on the slopes of Volcán de Agua in the Antigua Valley, Finca Santa Clara covers 90 hectares at altitudes ranging from 1,550 to 1,890 meters. Ricardo Zelaya, who has been at the helm since 1988 and represents the fourth generation of his family’s involvement, ventured into cultivating the distinct Gesha variety in 2008, drawn by its unique taste profile.

Beginning with an initial batch of 500 seeds, Ricardo managed to cultivate 15 Malawi Geisha plants. These pioneers, flourishing at the highest elevations of the farm, became the progenitors of all Geisha trees now spanning 3 hectares at Santa Clara.

The farm’s dedication to quality and innovation has been recognised multiple times by the Cup of Excellence award (2001, 2009, 2010, 2012, 2018, 2019, 2021, 2022).

The coffee boasts a rich and complex profile, with notes of tea, yellow peach, and concord grape. For the second consecutive year, the Zelayas have processed a portion of their Geisha harvest using natural methods, yielding exceptional results. After harvest, the ripe cherries are cleaned and left to rest overnight. The following day, they are moved to enclosed beds for drying, where they are regularly turned every 15-30 minutes to ensure even drying across 21 days.