Guatemala - Santa Felisa - Red Bourbon Natural

Description

"The dry aroma is of blueberry, mango, and peach. Upon tasting, it presents flavors of blackberry, grape, and tropical fruits, accompanied by a subtle plum wine aroma, finishing with hints of roasted hazelnut and cocoa, resulting in a rich and robust flavor." This coffee originates from Santa Felisa, a renowned coffee producer situated in the Acatenango region of Guatemala. Recognized for its commitment to producing high-quality coffee and pioneering experimental techniques, this farm was established in 1904. Today, it is managed by the fourth generation of the family, led by Anabella Meneses alongside her brother Antonio Meneses. Their efforts have elevated the farm's reputation globally, making coffee from this family highly coveted by roasters worldwide. The particular variety we are discussing here is the Red Bourbon, grown at an elevation of 1650 meters above sea level near the active stratovolcano, Volcan de Fuego. Alongside Red Bourbon, Santa Felisa cultivates a diverse range of coffee varieties including Red Typica, Pache, Red Caturra, Yellow Catuai, Starmaya, Red Pacamara, Gesha 2722, African Gesha, Sudan Rume, Laurina Oval, and Sidra. The farm is deeply committed to organic practices, eschewing synthetic agrochemicals, implementing reforestation projects for watershed protection, and employing non-chemical pest control methods. Soil enrichment through red worm composting underscores the agronomists' dedication to both quality and ecosystem conservation, ensuring sustainability for future generations. Anabella plays a significant role in the processing activities. As with all processes at Santa Felisa, meticulous cherry picking is essential to maximize the quality of their innovative processing techniques. Cherries are harvested once their Brix value reaches a predetermined level, which for this lot is 22. Upon harvesting, the cherries are laid out on a patio to dry naturally. During the drying process, they are raked four times daily to ensure optimal drying conditions. Once they reach the ideal moisture level, they are allowed to rest for three weeks before hulling and packing. Variety : Red Bourbon Altitude : 1650 masl Process : Natural Origin : Chimaltenango