Introduction to Guatemala Santa Felisa Estate and Guatemalan Coffee Flavor Characteristics

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Finca Santa Leticia: A Century of Excellence

With a history spanning over a century, Finca Santa Leticia was founded in 1904 by Trinidad E. Cruz in the Acatenango region. The Cruz family has now reached its fourth generation. The Acatenango region is bordered by the Atilan region to the west and the renowned Antigua region to the east. The area features two volcanoes: Volcan Acatenango and Volcan de Fuego. Finca Santa Leticia's own processing plant is situated at approximately 1,550 meters above sea level, while the actual coffee cultivation altitude reaches up to around 1,900 meters. The climate, soil, and elevation all represent premium conditions for an exceptional estate.

Innovative Processing Methods

In addition to continuously introducing new coffee varieties for cultivation, Finca Santa Leticia is distinguished by its processing methods. For instance, they harvest and select only mature cherries with a sugar content of 21° Brix. The estate has developed various processing techniques including washed, honey, natural, and the rare Kenyan-style 72-hour fermentation washed processing method uncommon in Central America, which has been widely celebrated in the coffee industry. The Kenyan-style 72-hour fermentation washed processing method originated in Kenya and involves a cyclic process of fermentation followed by washing. The processing begins immediately after harvest on the same day, selecting the highest quality cherries for depulping and fermentation, which lasts for 24 hours. After 24 hours, the cherries are washed with clean river water. Subsequently, they undergo another 24-hour fermentation in clean river water, followed by washing again. This cycle is repeated three times to achieve a total of 72 hours, hence the name Kenyan-style 72-hour fermentation washed processing method, abbreviated as K72.

Community Commitment

In addition to environmentally friendly cultivation practices, Finca Santa Leticia places great importance on supporting the balanced development of local communities. The estate strictly prohibits child labor and operates an elementary school on its premises. For employees working at the estate, it provides educational subsidies for their children through high school. The estate also participates in public welfare programs such as Las Nubes Daycares, which provides children's meals, education, and medical care.

Excellence in Innovation

Beginning in 2011, the current operator Antonio Meneses decided to hold independent auctions for the estate's premium micro-lots, similar to Panama's Hacienda La Esmeralda. This represents one of the few instances of single-estate auctions in the current coffee industry.

Brewing Recommendations

FrontStreet Coffee suggests brewing parameters:

Pour-over: V60 dripper, grind to 3.5 on Fuji R440, water temperature around 90°C

French press: Recommended grind setting 4, water temperature 90°C

Siphon: Recommended grind setting 4, water temperature 90°C-91°C

AeroPress: Recommended grind setting 3.5, water temperature 90°C

Important Notice :

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