We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Altitude: 1400 - 1600 masl
Farm Owner: Valdés Family
Santa Isabel is a fifth-generation family farm, comprising 300 hectares in the beautiful and rugged region of Alta Verapaz: a unique growing region in Guatemala that has remarkable mountains, a cool climate and plenty of rainfall, as well as dense rainforest and impressive flora. Founded in 1875, the farm is today owned by Luis Valdés Sr and managed by his son, who is also called Luis—or, to his friends and family, “Wicho”.
Within hours of being picked, the red cherries are transported by foot or tractor to Santa Isabel’s wet mill (located on the farm) where they are sorted through a mechanical siphon and graded by weight. They are pulped immediately and then fermented for up to 17 hours, and then passed through a “washer” to remove any remaining fruit. The coffee is then passed through channels and graded by weight, and then soaked in clean water for 24 hours. It is then dried in the sun for 10–15 days until it reaches 30% humidity and is then transferred to a greenhouse to finish drying on raised beds. Their aim is to dry coffee slowly and consistently, with an ideal 5% drop in humidity per day, until humidity is 11%.
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