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Santa Ana, Guatemala, Washed
Red apple, citrus and caramel
This Washed single-variety Bourbon from Finca Santa Ana in Santa Rosa displays the classic sweetness and refinement of well-grown Bourbon at altitude, red apple, caramel, and citrus notes with a bright, clean finish.
| TASTES LIKE | Red apple, citrus and caramel |
| ROAST | Espresso |
| COMPONENTS | n/a |
Finca Santa Ana is located in the village of Pueblo Nuevo Viñas, in the Santa Rosa department of Guatemala, and is managed by Fernando Díaz alongside his family. The farm sits at elevations between 1,600 and 1,820 metres on the volcanic soils of southern Guatemala, where the Díaz family have cultivated coffee for many years. Finca Santa Ana grows a single-variety planting of Bourbon. One of the foundational Arabica varieties whose dense, low-yielding cherry produces the refined sweetness and cup clarity the family's lots are known for. Selective hand-picking and careful processing at the farm's own wet mill ensure each lot reflects the terroir and the Díaz family's attention to detail across every stage of production.
| PRODUCER | Fernando Diaz |
| REGION | Pueblo Nuevo Viñas, Santa Rosa |
| VARIETAL | Bourbon |
| PROCESS | Washed |
| ALTITUDE | 1600-1820 masl |
Guatemala is one of the world's benchmark specialty coffee origins, with a history of organised coffee cultivation stretching back to the mid-19th century. The country's eight defined growing regions – recognised by Anacafé – span radically different microclimates and terroirs. Santa Rosa is one of the older-established growing departments in southern Guatemala, situated on the Pacific slopes of the volcanic highlands at elevations between 1,400 and 1,900 metres. The region's coffees are shaped by rich volcanic soils, a pronounced dry season, and warm days tempered by cool mountain nights – conditions that support the development of the fruit sweetness and structural clarity for which Guatemalan washed lots are celebrated.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 42g in the cups in 25 seconds at 93.5 degrees C |
| Best Freeze Date | 10-14 days after roast |