Varietal: Red Typica
In the cup: Berries, nougat, toffee and ripe cherry aroma, medium apple acidity, juicy body, notes of currents, grape and milk chocolate with a slightly fresh finish.
Background: Acatenango coffees have a incredibly unique profile characterized by the Acatenango Valley’s micro climate that create ideal coffee growing conditions. This warm high-altitude weather allows the beans to ripen very slowly, perfectly capturing the nutrients of the volcanic soil. In the morning, the fresh breeze of the Sierra Madre Mountains penetrate the coffee plantation, at noon coffee trees are exposed to tropical solar rays, and in the afternoon a cool and smooth breeze comes in from the Pacific Ocean.
Founded in the year 1902 and located in the Acatenango region at an altitude range of 1,500-1,800 meters, Santa Felisa Estate is one of the most exciting farms in the world. Owned by the Meneses family for four generations and currently managed by siblings, Antonio and Anabella Meneses. Santa Felisa Estate epitomises the culture of micro-lots production and the culture of coffee artisanship. It is amazing how restless and creative Antonio and Anabella are. They are continuously experimenting with new processing methods: among them- Kenyan Processing Style, Double Soaking, Orange Honey, Winey, Raisin, Conventional Honey, Fully Washed and many more!
Winey coffee is sun-dried or on raised beds to allow greater airflow during drying as the cherry which is still on the bean provides the opportunity for spoiling. The result is a more full-bodied, slightly winey, sweeter coffee with less acidity.