Guatemala Finca Santa Isabel
blood orange – passionfruit – caramel – fig – soft, sweet, read apple acidity
R169.00 – R610.00
Owners Keller family
Altitude 1,300+ masl
Varietals caturra, catuai, bourbon
Processes washed
Flavours melted chocolate, ripe orange, cacau nibs, candy finish
Body medium, viscous
Acidity apple tart
Roast medium
Suggested Brewing siphon Aeropress : v60 plunger : espresso: milk-based espresso
Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.
Our blends and decaf are packed into both 250g and 1kg bags.
More About Santa Isabel – Luis Valdés
Location & Growing Conditions
Luis “Wicho” Valdés III is the third-generation producer of Finca Santa Isabel. Located among the rolling hills
of the San Cristobal town in Alta Verapaz, Cobán, Wicho cultivates and processes one of Guatemala’s most
sought-after coffees.
Luis Valdés I, Wicho’s grandfather, purchased the plot of land now known as Santa Isabel in the 1960s.
Wicho’s first memories of coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years
old, where he grew coffee and sugarcane. For the past twenty years, he has been producing quality
specialty coffee on both of his farms, Santa Isabel and San Lorenzo. He also processes the coffee at Santa
Isabel’s mill, which has been in his family since 1985.
Cobán is a coffee-growing region characterized by its humid weather and constant rainfall throughout the
year, with an intense rainy season and a light ‘chipi chipi’ rainy season. Wicho uses various methods of
drying to adjust to the unpredictable rainy climate of Cobán. His coffee is planted in terraces on the steep
areas of the farm, to allow heavy rains to drain and to prevent soil degradation. He also applies organic
matter to the soil in the form of coffee pulp and worm-cultured soil.
