Central American Coffee Beans | Guatemala Santa Felisa | Geisha Coffee Double Fermentation Process | Single Origin Coffee

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Central American Coffee Beans - Guatemala Santa Felisa Estate Mist Mountain Geisha Double Fermentation Auction Lot #4

Country of Origin: Guatemala

Region: San Antonio, Acatenango-Chimaltenango

Estate: Finca Santa Felisa

Micro-region: Mist Mountain

Altitude: 1,670 meters

Variety: African Geisha

Processing Method: Double Soak

Auction Lot: 2016 Santa Felisa Estate Auction Lot #4

Awards: 2017 Guatemala COE Champion/8th Place, 2016 COE Runner-up

Heritage and Excellence

Finca Santa Felisa boasts a history spanning over a century. Mr. Trinidad E. Cruz established the estate in 1904, located near Lake Atitlan in Acatenango. The volcanic soil and optimal utilization of local environmental advantages and microclimate benefits have enabled the development of specialized cultivation and processing techniques suited to the local terroir. Consequently, the estate frequently achieves exceptional standings in Guatemala's Cup of Excellence (COE) competitions. In 2017, El Paraxaj, one of Santa Felisa's farms, even claimed the COE championship title!

The current owners, Anabella and Antonio Meneses, represent the fourth generation of coffee farmers. Anabella, an agronomist, pioneered the concept of "precise agriculture," managing the estate with cutting-edge agricultural techniques. It's no wonder their COE performance surpasses even renowned established estates like Injerto. The estate cultivates varieties including Typica, Bourbon, Pache, Catuai Amarillo, Geisha, Pacamara, and nearly 30 different varieties, including Sudan Rume and Bourbon Pointu. This year's COE champion was the Pacamara variety.

Mist Mountain Geisha

This particular coffee is a Geisha variety originating from Africa, which is why Santa Felisa Estate refers to it as "African Geisha," distinguishing it from the Central and South American Geishas typified by Panama. The specific production area is a section within the estate called "Mist Mountain," renowned for its year-round cloud cover. Due to the low temperatures and high humidity, coffee cherries mature slowly, developing exceptional sweetness. They are only harvested when reaching Brix levels above 22. This Mist Mountain Geisha represents an auction lot, being the fourth batch (Lot #4) in the seventh edition of the 2016 Santa Felisa Estate's self-hosted auction.

Double Soak Processing

The processing method differs from typical washed processing, employing the Double Soak method, which closely resembles the Kenyan process. After depulping the cherry fruits, they undergo a 24-hour fermentation in fermentation tanks, followed by an additional 24-hour water soaking, totaling 40 hours of fermentation time. During this process, lighter beans are screened and removed. Finally, the beans are dried on patios for 5-10 days. This processing method particularly highlights clean finishes and bright acidity.

Tasting Profile

While the African Geisha may not possess the prominent floral notes characteristic of Panamanian Geishas, it offers exceptionally balanced sweetness and body. The flavor profile features caramel sweetness, lemon tea, and apricot, with a distinctly chocolatey finish.

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