The Story of Guatemalan Coffee Cultivation: The Flavor Profile of Acate nan Santa Felisa Estate's Orange Honey Process?

The Story of Guatemalan Coffee Cultivation: The Flavor of Finca Santa Felisa's Orange Honey Process and How to Brew It Perfectly

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Finca Santa Felisa is a renowned organic coffee estate in Guatemala, founded in 1904 by Trinidad E. Cruz in the Maya Kakchiquel region of Acatenango. For over a century, the Cruz family has coexisted peacefully with the Maya people. Due to their integrity and kind treatment of indigenous people, the Maya Kakchiquel people continue to serve their family at the estate to this day, and the Cruz family has now entered its fourth generation. One of the reasons I admire the current leaders - Anthony and Anabella - is their genuine kindness toward the Kaqchiquel people.

Among the estates I've visited, only Anabella personally introduces all workers to buyers. During introductions, she explains their work responsibilities and highlights their excellent qualities! The process is heartwarming and touching - these are the truly deserving workers of the orchards and processing facilities! Typically, coffee estate owners only introduce processing supervisors or fruit harvesting foremen to visitors.

Anabella told me: "I'm proud of these colleagues! They not only carefully harvest ripe cherries but also handle post-processing exceptionally well!"

In 2013, after four rounds of cupping, I decided to introduce four major processing methods from Finca Santa Felisa. I asked the siblings why they pursue multiple processing methods.

Anthony said: "Customized post-processing should be the trend. After the first auction in 2011, we discovered that roasters from around the world have different flavor preferences and needs. We examined the flavor performance of different processing methods at the estate one by one - this was a lengthy experiment and test of patience. The cupping results surprised everyone with the flavor expressions. It was hard work, but worth it!"

This year (2013), Anthony invited me to join the cupping team. In April 2013, I selected Orange Honey, Kenya Process (K72), Ethiopia Process, and Natural Process as this year's highlights. This batch is Orange Honey processed. The essence of honey processing lies in preserving the sweetness and flavor of the mucilage layer. The detailed operations of honey processing have evolved to the point where everyone can develop their own techniques and secret methods. As for effectiveness, it still requires on-site cupping to verify. Finca Santa Felisa's Orange Honey processing method is as follows:

Harvest coffee cherries with ripeness levels above 20, wash them, and soak them directly in clean water tanks overnight. The next day, remove the fruit pulp. The color of Orange Honey is lighter than typical honey processing, creating distinctive flavors.

Due to the high altitude of the Acatenango volcanic region, coffee cherries mature slowly. Therefore, while the acidity remains bright, it achieves a more balanced sweetness and mature overall flavor. This gives high-quality coffee from this region the advantage of fullness and balance. During cupping, it's often surprisingly delightful! I had a strong feeling when visiting this region in 2007.

Acatenango Coffee Region

The Acatenango region became Guatemala's eighth coffee region in 2007. We translate it as "Acatenango Valley." This region is located in Guatemala's Chimaltenango province, with over 5,000 hectares of coffee farms on fertile volcanic soil, primarily situated between two major volcanic mountain ranges. Almost all areas have forests and shade trees. As can be seen from the photo above, estates almost all use shade cultivation. The main varieties are still Bourbon, with some Catuai and Caturra. Acatenango's two major volcanoes are Volcan de Fuego and Volcan Acatenango. Acatenango is actually the third highest peak among Central American volcanoes, and crossing the Fuego volcano leads to Lake Atitlan.

Annual rainfall ranges from 48 to 72 inches, with average annual temperatures between 14-31°C. The significant temperature difference results in dense bean quality, which greatly benefits flavor development. The main coffee harvesting season is from mid-January to March. Currently, the Kaqchiquel people still reside in this region and maintain traditional farming methods. Finca Santa Felisa maintains good relationships with the Kaqchiquel people and treats them well, so the estate's farming operations are handled by this tribe, and they coexist harmoniously. The region has about 4,000 farming households, with coffee cultivation dating back to 1880. Finca Santa Felisa was established in 1907, and with its location at higher altitudes, it's also considered a pioneer of Acatenango.

Coffee Details

Country: Guatemala

Region: Acatenango

Province: Chimaltenango

Estate Name: Santa Felisa Estate

Production Batch Name: Orange Honey

Harvest Season: February 2013

Variety: Typica

Grade: SHB

Altitude: 1,650 meters

Temperature Range: 17°C to 24°C

Average Annual Rainfall: 1,200 - 1,500 mm

Region: Acatenango Valley®

Estate Owner: Antonio Meneses Cruz

Processing Method: Orange Honey process, with natural sun-drying in the final stage, consistent processing at the estate facility.

Cupping Information: O-She roast level M0, roasting time 12 minutes, stopped at mid-first crack

Dry Aroma: Honey, floral notes, berry

Wet Aroma: Sugarcane, floral, berry, chocolate, herbal coolness

Sipping: Good cleanliness, delicate malic acid and sweet lime, honey sweetness, smooth texture, chocolate, floral, juicy sensation, spicy sweetness, balanced and round with persistent aftertaste.

FrontStreet Coffee's Brewing Recommendations

V60 dripper, 15g coffee grounds, water temperature 90°C, grind level 3, water-to-coffee ratio close to 1:15

30g water for bloom, bloom time 30s

Pour in stages: Add water to 110ml, then stop. Wait for the water level to drop to 1/3, then slowly add water again until reaching 225ml and stop.

That is: 30-120-225g

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