Limited Series - Guatemala Finca Santa Inés de Medina
In this Central America series, we are excited to share our discovery journey of coffee from beyond Indonesia. For the next 3 months, we will be featuring 3 different origins, Costa Rica (April), Guatemala (May) & June (El Salvador).
April Limited Series: Costa Rica Divino Nino
Origin: San Pablo de León Cortés, Tarrazú, Costa Rica
Altitude: 1850m above sea level
Producer: Mauricio Vindas
Farm: Divino Nino
Tasting Notes: Blueberry, cocoa, raisin, black cherry acidity & syrupy body
Divino Niño is well known to roasters of Costa Rica’s best coffees, thanks to the farm’s high-altitude up to 1,900 msl in the Tarrazu region. The Delicias creek and the Pirrís river form major portions of the western and southern boundary, and the Tarrazú river establishes the northern and eastern limits of the canton, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos.
This harvest we bring you Catuai - Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favorable with areas with strong winds or rain.
May Limited Series: Guatemala Finca Santa Inés de Medina
Origin: Antigua Guatemala
Altitude: 1500m above sea level
Producer: Raúl Minondo Ayau
Farm: Finca Santa Inés de Medina
Varietal: Bourbon, Caturra, Catuai, Geisha y Marselleza
Tasting Notes: Sweet intense black sugar aroma, round body, chocolate, and caramel notes with prolonged after taste
Finca Santa Inés de Medina was originally part of farm El Potrero, property of the Herrera family. It's located in Antigua Guatemala, 15 minutes away from Antigua’s central park. Margarita Herrera, daughter of Carlos Herrera, the original owner, inherited the farm to her son Raúl Minondo who ran the farm until he passed away in 2010. Raúl Minondo Ayau, took over the farm after his father's passing, though they’ve been working together for years. As an agricultural engineer, Raúl was eager to continue the legacy.
Since it’s beginning, Santa Inés has always strived to maintain traditional varieties and practices that have long characterized and made Antigua Coffee, world famous. Raúl has always been passionate of friendly farming and optimization of resources. Thus, he has converted Santa Inés into a coffee garden. Utilizing avocado trees for shade, black beans for intercropping and nitrogen fixation in the ground, and even trying out new production techniques, Santa Ines is a coffee haven.
Family values characterize Santa Inés. Their main aim is to transmit to those who visit and taste their coffee, that they only sell what they produce in the farm, and that is, 100% genuine Antigua coffee. With responsible farming and agriculture, precise practices, and a continuous desire for improvement, Santa Ines is your go-to Antigua Coffee.
June Limited Series: El Salvador Bourbon Natural
Origin: Cordillera de Apaneca, El Salvador
Altitude: 1,300-1600 above sea level
Producer: Geca Coffee
Farm: Finca Tres Potros
Tasting Notes: Notes of cherry, red apple, and raspberry accompanied by bright acidity and a medium body
With over a dozen specialty coffee farms in several of El Salvador’s main growing regions, each divided by tablón, Tres Potros/Geca is able to offer a huge range of profiles with harvest on the early side(DEC-FEB). Tres Potros means “three colts” in Spanish, named after the three brothers who own, share, and manage the farm.
Together, they produce some of the highest quality coffee along the Santa Ana Volcano, and consistently place in El Salvador’s prestigious Cup of Excellence. One of the brother that’s in charge on cherry selection is called Carlos Mendez. He’s very meticulous in cherry selections and always ensure that they are all ripened on the trees before picking them. They also boasts a number of exotic varieties, including Pacamara, Yellow and Orange Bourbon in addition to the traditional Bourbon.