For over a century, the Zelaya family has dedicated themselves to the cultivation of coffee in Antigua. With multiple farms in the region, they have tirelessly worked to maintain and enhance the reputation of Antigua as one of Guatemala's most beloved coffee regions.
Santa Clara is a 90-hectare farm situated on the fertile slopes of Volcán de Agua and has been under the ownership and management of Ricardo Zelaya since 1988. Ricardo, a meticulous and forward-thinking farmer, oversees not only Santa Clara but also two other coffee farms in Antigua and one in the New Oriente coffee region. With complete control over quality, from cultivation to export, Ricardo ensures that his farms are meticulously managed, from varietal selection to plant nutrition and pruning, as well as the operation of the wet and dry mills located on the estate.Â
Each cherry at Santa Clara undergoes a meticulous hand-picking and sorting process before being inspected and approved by the foreman at the wet mill. The beans are pulped and fermented for 14-22 hours, washed, carefully dried on raised beds with a greenhouse-style canopy, allowing Ricardo to control airflow, temperature, and humidity for slow and even drying. Once dried, the coffee is rested in parchment before being milled at Ricardo's dry mill on the farm, where a dedicated team ensures high-quality standards are maintained throughout the milling process. Ricardo also ensures that all organic by-products are recycled and reused.
This is a delicious filter and espresso option showcases amazing sweetness.
