Characteristics and Story of Guatemala Santa Felisa Estate Typica K72 Washed Coffee Beans

Guatemala's Santa Felisa Estate is best known for bringing Kenya's 72-hour washed fermentation to Central America, and this Typica lot is the result.

Guatemala Santa Felisa Typica K-72

FrontStreet Coffee Guatemala Santa Felisa Estate Typica Kenya 72-hour Washed Process

Flavor Description:

Jasmine florals, lemongrass aroma, chocolate, pistachio, stone fruit, a refined malic acidity, with a long-lasting caramel aftertaste

Coffee Information:

Country: Guatemala

Region: Acatenango

Variety: Typica

Altitude: Approximately 1,542m (estate's own processing plant altitude)

Coffee cultivation altitude: Approximately 1,550-1,920m

Processing Plant: Estate-owned processing facility

Annual Rainfall: 1200mm - 1500mm

Processing Method: Washed

GPS: N 14° 34.128' W 90° 56.83'

The Story of Santa Felisa Estate

The century-old Santa Felisa Estate was founded in 1904 in the Acatenango region by Trinidad E. Cruz. The Cruz family is now in its fourth generation. The Acatenango region is bordered by the Atitlán region to the west and the renowned Antigua region to the east, with two nearby volcanoes, Volcán Acatenango and Volcán de Fuego. Santa Felisa Estate's processing plant sits at approximately 1,550 meters altitude, while the actual coffee cultivation reaches up to around 1,900 meters. The climate, soil and altitude all represent premium conditions for an exceptional estate.

In addition to continuously introducing new varieties for cultivation, Santa Felisa Estate is distinguished by its processing methods. For example, they harvest only fully ripe cherries with a sugar content of 21° Brix, and have developed washed, honey and natural processes, as well as the rare K72 processing method uncommon in Central America, which has been widely celebrated in the coffee industry.

The K72 processing method originated in Kenya and involves a repeated cycle of fermentation and washing after harvest. Processing begins on harvest day, selecting only the highest quality cherries for depulping and fermentation, which lasts 24 hours. After 24 hours, the beans are washed with clean river water. They then undergo another 24-hour fermentation in clean river water, followed by washing again. This cycle is repeated three times, totaling 72 hours, hence the name Kenya-style 72-hour fermentation washed processing method, or K72 for short.

Beyond environmentally friendly cultivation practices, Santa Felisa Estate also places great importance on supporting the balanced development of the local community. The estate never uses child labor and operates a primary school on site. It provides educational subsidies for the children of estate workers through high school and participates in charitable programs such as Las Nubes Daycares, which provides children's meals, education and healthcare.

Starting in 2011, current manager Antonio Meneses decided to hold independent auctions for the estate's premium micro-lots. Similar to Panama's La Esmeralda Estate, this represents one of the few single-estate auctions in the coffee world today.

FrontStreet Coffee visited this renowned estate in 2014, and after two years of preparation and discussion, we finally succeeded in importing these exceptional beans. We invite everyone to experience and appreciate them together.

Roasting Recommendations

Everyone's taste preferences vary, so consider purchasing small quantities to try different roast levels:

• End of first crack
• Between end of first crack and beginning of second crack
• Just touching second crack
• 10-15 seconds into second crack
• Dense second crack

We hope all you master roasters find your preferred flavor profile.

Important Notes

Some matters require your attention:

Coffee beans are agricultural products that may vary slightly due to annual climate changes. If you notice some differences, please understand this is natural. You might consider trying other coffee beans next time.

The greener the appearance of raw beans, the higher their moisture content. If the temperature drops too low during first crack in the roasting process, the beans may be underdeveloped. We recommend reducing moisture before roasting, by sun-drying for several days or using a dehumidifier. More whitened areas indicate lower moisture content.

Some coffee beans develop better flavor when green, while others taste better when they have more whitened areas. Roasting involves many techniques. Even with the same roast degree, different time and temperature curves can produce slightly different flavors. Everyone's preferred flavors vary, so you can try different roast levels to find what you like best.

FrontStreet Coffee Recommendation

The K72 method that gives Santa Felisa its character is Kenya's signature 72-hour double washed fermentation, and FrontStreet Coffee roasts a Kenyan lot that shows the same technique at full strength. The Kenya Little Tomato comes from the Sika region, grown at 1550-1750 meters from the classic SL28 and SL34 varieties, with a 72-hour double washed fermentation that maximizes fruit while keeping the cup clean. Light roasted, it offers dried cherry tomato and florals in the dry aroma, then cherry tomato and smoked plum with a bright, full, juice-like acidity and a sweet finish of brown sugar and green tea.

If you enjoy the refined, jasmine-led side of this Typica lot, the Ethiopia Yirgacheffe Guodingding is a washed G1 heirloom showing white florals, citrus, orange and green tea, while FrontStreet's Jamaican Blue Mountain No.1 covers the balanced, nutty, chocolate-and-caramel end of the washed spectrum. All three reward the same careful pour-over approach.