||Guatemala Santa Felisa Washed K72 Red Geisha 2017
||Department: Chimaltenango, Municipality: Acatenango
||Varietal: Red Geisha
Mr. Trinidad E. Cruz established Santa Felisa many many moons ago in 1904 with a philosophy of integrity, quality, loyalty and justice, all this with social and environmental concerns too...what a man! The farm was developed into a Maya Kakchiquel Zone, working with their families, and nowadays, the same families still work on the farm. Fast forward 103 years and four generations of coffee farming later here we are!
Santa Felisa is located in Acatenango in the Chimaltenango department of Guatemala, it sits between altitudes of 1,500 and 1,900 metres above sea level and is run by sibling duo Antonio and Anabela Meneses. It grows Yellow Catuai, Red Bourbon, Red Typica and Red Geisha.
The farm is a very experimental one and is currently using 7 different processing methods on their cherries! This lot has been processed using their "K72" method which is a variation of a washed process that copies some of the methods typical for Kenyan coffees. The cherry is pulped, then it sits in dry fermentation for 24 hours. The fermentation process is stopped by adding water, then the process is repeated twice until it has reached the 72 hour mark (thus the K72 name!) Afterwards the coffee is submerged under water for another night, before washing and drying on patios.
Santa Felisa is a suuuuuper responsible farm and have some major social and support principles for their workers...
Never employ children as part of the workforce
Provide housing for the workers so they can live on the farm
On-site elementary school for the children of the farm workers
Support for the children of their workers willing to finish high school
Partially sponsor Las Nubes Daycare and afterschool care in Acatenango. Las Nubes offers nutritious meals, medical supervision and education for children of the communities nearby (for more info www.lasnubesguate.com)
The varietal of this coffee is the almighty Geisha! A controversial varietal when found in Central America and really rather rare, although it is starting to pop up a bit more often these days. It was made famous by Panama Hacienda La Esmeralda and the Best of Panama Auction which is held by the Specialty Coffee Association of Panama.
Geisha was a little known varietal and was originally introduced to Central America in Costa Rica (1953) not Panama as many think. Originally from the south western Ethiopian town of Gesha it's an heirloom (or should I say, wild) varietal that's low yielding, has thin and spindly branches open to strong winds, and as pest friendly as they come (although it is resistant to coffee rust!). The leaves are very long and thin too and the plant grows very tall, it's a bit of a gangly thing!
In the cup this coffee has a really fruity sweetness that makes me think of tinned fruit salad in fruit juice. There's also white tea and a gentle apricot aftertaste.
Farm: Santa Felisa
Producers: Antonio and Anabela Meneses
Altitude: 1,500 - 1,900 m.a.s.l.
Process: Washed K72
Varietal: Red Geisha
Temperature Average: 64°F to 73°F
Annual Rainfall Precipitation: 1,200 to 1,500 millimeters
Relative Humidity: 70%
GPS Coordinates: N. 14.53775 , WO. 90.94729
Medium - just before you reach second crack.
"Quick Look" Guide
Tinned fruit salad, white tea, apricot.
« Back to Coffee Archive