Finca Santa Paula lies at around 1,375 metres near the small town of San Pedro Carcha, in the cool, humid Alta Verapaz region in north-central Guatemala. The area is known locally as Tezulutlán and is still populated by indigenous peoples who live and work the land using traditional methods.
Cobán is known for being very, very wet despite the lack of above ground water sources in the region. Constant rain (much of it gentle drizzle accumulating to 3,000 to 4,000 ml a year!) means that flowering is very staggered, with 8-9 flowerings per year. Due to this prolonged flowering season, coffee ripens at different stages, which means that up to 10 passes (with breaks of up to 14 days between passes) are needed to ensure that only the very ripest cherries are selected. The accompanying low temperatures ensure a long and steady maturation of the coffee cherries, allowing the coffee to develop a complex and distinctive cup profile.
The washed coffee is then pre-dried for about 8 hours at a constant 40˚ C before being moved to the farm’s extensive greenhouse for approximately 21 days. In fact, there are no patios at Santa Paula due to the constant rain in the region. Controlled pre-drying helps prevent over fermentation, and the Schapp’s greenhouses are sealed at both ends with adjustable vents in the roof, which ensures more control over air circulation and, thus, drying.
This coffee is very soothing with lovely floral notes, pink guava crisp juiciness with honey sweetness. It makes a smooth soothing long black, perfect to brew on French Press & any drip brewer for the perfect morning cuppa.
Brewing Recipe :
1 : 1.6
1 : 15
26th of April 四月二十六號
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