Guatemala Finca Santa Isabel Coffee Beans / Washed Process / Medium Roast / Half Pound

**Finca Santa Isabel** Region: Coban Rainforest Farm: Finca Santa Isabel (2012 COE 3rd Place Farm, 12 Consecutive Years Champion of Coban Regional Competition) Altitude: 1400-1600 meters Varietals: Caturra, Catuai Processing Method: Washed Flavor Notes: Citrus, Plum, Brown Sugar Sweetness, Walnut, Milk Chocolate, Gentle Acidity --- **[Guatemala's Second Highest Annual Rainfall Coffee Region | Coban Rainforest]** Cobán, a name derived from the Q'eqchi word "CobʼAn," meaning "place of mist." This is a perfect region with steep mountains, lush rainforests, and enchanting floral aromas, characterized by its pristine natural environment and unique microclimate. The interplay of high-altitude mountains and humid tropical rainforests creates a constant, dense mist that descends from the thick cloud cover. Cobán primarily experiences two seasons: the rainy season! and an even rainier season!!! 🌧️🌧️ The annual rainfall here is the second highest among all coffee-producing regions in Guatemala, with the heaviest rains lasting from May to December. Most of the coffee in the Cobán Rainforest region is grown on special rolling hills, harmoniously coexisting with the surrounding rainforest's natural tree canopy. The abundant water and humidity imbue the coffee here with distinct "fresh fruit" and "peach-plum notes," along with a pleasant body and lively acidity, and delicate, pleasing aromatic qualities. **Farm Introduction** Finca Santa Isabel is located in the Cobán Rainforest region of San Cristóbal Verapaz, surrounded by high mountains and verdant tropical rainforests. The farm boasts a long history of cultivation, with coffee planting dating back to 1875. Due to the rich and diverse ecological resources surrounding the farm, there is a strong emphasis on the functioning of the environmental ecosystem. Approximately 100 hectares in the area are dedicated to planting reforested areas of pine and cypress trees that help retain water. Furthermore, reducing the use of chemical agents is a crucial aspect for the farm. In recent years, the farm has invested in new technologies, utilizing microorganisms to prevent pests and diseases in coffee plants, and integrating other organic cultivation practices, such as using coffee cherry pulp as fertilizer and employing water-saving devices. --- **Coffee Processing Method Introduction** The coffee beans are hand-picked by local women, who meticulously select only ripe cherries. The beans are then processed in a renovated wet mill. The new processing facility not only reduces water usage by over 80% but also ensures a more consistent quality for the coffee during post-processing. The beans undergo thorough fermentation and washing, followed by a second fermentation. After fermentation, they are washed again before their initial sun-drying. Finally, depending on climatic conditions, they are either dried in greenhouses or processed using a Guardiola dryer. https://live.staticflickr.com/65535/53873103724_9f7efc217e_o_d.jpg https://live.staticflickr.com/65535/53871850452_a9f92fbaf9_o_d.jpg https://live.staticflickr.com/65535/53872755731_244938168a_o_d.jpg https://live.staticflickr.com/65535/53873169780_41d8ceb1ea_o_d.jpg https://live.staticflickr.com/65535/53872755691_11c6505655_o_d.jpg https://live.staticflickr.com/65535/53873103659_17e7fd27d2_o_d.jpg https://live.staticflickr.com/65535/53872755686_722f35ed7e_o_d.jpg