In 2010, owner John Clark visited Finca Santa Isabel in Guatemala during a Roasters Origin Trip. Check out his blog entry about the trip with more photos. Impressed by the quality of their coffee and the generosity of the Finca (farm), John decided to share this delicious coffee with his customers back home. We roast this coffee city - full city which brings out a creamy body, pronounced cherry aroma and clean finish (almost like a washed coffee even though it is natural process).
Finca Santa Isabel is located in the department of Santa Rosa, about 60 km southeast of Guatemala City. The farm has been family owned and operated for four generations by the Keller family since 1899. In 2004, Santa Isabel experienced a widespread disease on their coffee plants. After extensive research, the Keller family decided that the only way to rejuvenate the farm was to implement organic agriculture techniques. The 2007-2008 harvest was the first season the farm went organic.
The highest area of the property is a protected nature reserve where there are many diverse species of plants and animals. Biodiversity and sustainability are key components in the production of Santa Isabel coffee and the preservation of the nature reserve. Each coffee cherry at Santa Isabel is carefully selected, handpicked, and sorted, guaranteeing a consistent and high quality product. They dry their coffee by sun drying it on patios or by machine drying. (Information courtesy of InterAmerican Coffee)
Bag size: 12 oz.
Region: Santa Rosa, Guatemala
Growing Altitude: 1,300 m.a.s.l
Variety: Caturra, Catuai, and Bourbon
Harvest Period: November-February
Milling Process: Natural; sun-dried, machine dried
The image is of John's trip to the Finca.