Santa Irene

Origin

• 🇬🇹 Guatemala· Cobán

Tasting notes

Character

• Funky
  20

Santa Irene is a protected naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. forest reserve in the Cobán region of Guatemala owned by Dr. Jacinto Estrada Zanabria. In 2012, Carlos Estrada, Dr Jacinto’s son, started working 15 hectares of this land, planting varieties like CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. This particular lot is a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Catuaí that underwent a washed process. First, at the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., coffee is weighed, and transferred to flotation tanks. After the floaters are removed, the coffee is pulped and transferred to concrete fermentation tanks. After fermentation, the coffee mucilage is removed by a demucilager. From there the coffee goes to the washing channels which classifies beans by density. Less dense beans are separated, and coffee is transferred to raised beds to dry. On the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, we tasted pear, macadamia and rooibos! Try it now, available for both filter and espresso!