Guatemala Santa Fe Lisa Coffee Estate Introduction_Santa Fe Lisa washed coffee brewing advice

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The same batch of sun-tanned Tibica was displayed at the Santa Felisa auction. With fruit tonality. Light baking will have the refreshing fruity aroma of musk wine. Deep baking will turn into a thick banana line. Whether it is refreshing or strong, both are enjoyable.

Although the Acatenango area, where the Paraxaj estate is located, is excluded from the seven main producing areas recognized by the ANACAFE (Guatemalan Coffee Association), it is very likely to be certified as the eighth producing area in the near future. The Acatenango area is surrounded by volcanoes and is the best climate for growing coffee. There is a fresh cool breeze from the Madre Mountains in the morning, and the warm tropical sun shines down on the earth in the morning. In the afternoon, a mild cool breeze from the Pacific Ocean blew in, and the cherry fruit ripened slowly, but also fully absorbed the minerals in the fire mountain soil. In this way, Acatenango can pick and receive coffee that is completely different from that in other regions.

Trinidad E. Cruz, who emigrated from Zaragoza, Spain, founded Paraxaj Manor in 1904. The third generation, which spans 100 years, is also dedicated to making coffee, and the coffee it made today is still as good as it was when it was started.

The century-old Santa Ferrisa Manor was founded by Trinidad E. Cruz in the Akanan fruit producing area in 1904, and the Cruz family entered the fourth generation. The west side of the Alcatel South Fruit producing area is the Attilan producing area (Atilan), and the eastern side is close to the well-known Antigua producing area (Antigua). There are two volcanoes in the adjacent area, namely the Volcan Acatenango volcano and the Volcan de Fuego volcano. The elevation of the self-owned processing plant of Santa Ferrisa Manor is about 1550 meters above sea level, while the actual elevation of coffee cultivation can be as high as 1900m.

Climate, soil or altitude are the top conditions of an excellent manor. Apart from the continuous introduction of new varieties, the Santa Ferrisa estate is also characterized by its treatment, such as picking only ripe cherries with a sugar content of 21 (Brix 21), and the development of water washing, honey treatment, sun drying and Kenyan 72-hour fermentation washing, which is rare in Central America, which is widely talked about in the coffee industry. Kenya-style 72-hour fermentation water washing method is originated in Kenya, which is a cyclic repeated treatment method of washing after fermentation, which is made after the same day of harvest to screen the best quality cherries for peeling and fermentation. the fermentation time is 24 hours, and clean river water is used after 24 hours. Then, it is fermented again with clean river water for 24 hours, then washed, and repeated for 3 times to reach 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment, referred to as K72.

In addition to its environmentally friendly planting, Santa Ferrisa also attaches great importance to and supports the balanced development of the local community. The estate does not use child labor. It also has a primary school, provides education subsidies for the next generation to high school for partners working on the estate, and participates in Las Nubes Daycares programs such as catering, education and medical care for children.

Since 2011, Antonio Meneses, the current operator, decided to handle independent bids for high-quality micro-batches of estates, just like the Jade Manor in Panama, which is currently one of the few manors in the coffee industry. We visited the manor in 2014, and after two years of gestation and discussion, we were finally introduced. All of you are invited to appreciate it!

Brewing Analysis of Guatemalan Coffee-Santa Felicia Coffee

Hand punch reference

Use V60 filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:14, medium and fine grinding small Fuji 4, the second water injection to 140ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 220ml stop, extraction time 2:15 seconds-unique smoky taste and chocolate taste, we can fine-tune according to their own taste.

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