Have an account? Log in to check out faster.
Santa Ana, Guatemala, Washed
Apple, malt and raisin
Roasted for filter coffee, this Washed Catuai has a bright and sweet note of red apple throughout every sip. As the coffee cools, notes of malt and raisin intensify, creating a lingering and coating mouthfeel.
| TASTES LIKE | Apple, malt and raisin |
| ROAST | Filter |
Finca Santa Ana is a remote farm in the Santa Rosa Department of Guatemala, sited off the electrical grid between the Tecuamburro and Pacaya volcanoes near the town of Pueblo Nuevo Viñas. The land was originally used for lumber production before Roberto Diaz purchased it in 1983 and planted it to coffee. Since Roberto's passing in 2012, the farm has been run by his son Fernando "Nando" Diaz, with his sister Maria Olga managing marketing. Santa Ana has placed in the Guatemala Cup of Excellence on multiple occasions, including 4th in 2010 and 16th in 2015. Nando is known across the specialty industry for his constant experimentation – introducing new varieties such as SL28 and Geisha into the farm's experimental garden, and trialling processing techniques from pineapple-inoculated ferments to extended anaerobic fermentation. The farm's washed lots remain its most traditional offering, and Santa Ana coffee is sought after by many specialty roasters internationally
| PRODUCER | Fernando Diaz |
| REGION | Pueblo Nuevo Viñas, Santa Rosa |
| VARIETAL | Catuai |
| PROCESS | Washed |
| ALTITUDE | 1599-1814 masl |
Guatemala is one of the largest coffee producers in Central America, with a growing history stretching back over 150 years. Its rugged, volcanic, mountainous terrain makes transport from farm to mill to port challenging, but also produces some of the region's most diverse and distinctive coffees. The main growing regions are Antigua, Huehuetenango, Cobán, San Marcos, Atitlán and Fraijanes, with coffee typically shade-grown and wet-processed. Santa Rosa, home to Finca Santa Ana, sits south of Guatemala City between the active Tecuamburro and Pacaya volcanoes – an area far less travelled by coffee buyers than Antigua or Huehuetenango, but one whose volcanic soils and microclimate support excellent cup quality. Guatemala's main harvest runs from October to February, with coffee typically shipping three to four months after the harvest begins.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |