Ricardo Zelaya Washed Guatemala

ABOUT THE COFFEE:

Tasting Notes: Mandarin, golden sultana and dark chocolate

Variety: Bourbon, Villa Sarchi, Bourboncit

Region: Antigua, Guatemala

Altitude: 1,880 MASL

Process: Washed (Read about processing methods here)

Roast: Filter

Size: 250g 

Every cherry at the San Agustin farm is selectively hand-picked and sorted before being inspected and approved by the foreman at the wet mill, then the fruit is pulped and fermented for 14–22 hours in tiled tanks.

The beans are then washed to remove any remaining pulp and carefully dried on patios and then raised beds, with a greenhouse-style enclosed canopy, which features walls that can be lifted up and down to maximise airflow and control temperature and humidity. This method of drying allows Ricardo more control over the process, enabling him to ensure the coffee is dried slowly and evenly.

Once dry, the coffee is stored in parchment until it is ready for export. It is then milled at Ricardo’s dry mill which is located at Santa Clara Estate. The management of this meticulously run mill is overseen by a talented team who carefully monitor every stage of milling to ensure high-quality expectations are met. Throughout the process, Ricardo also ensures that all organic by-products are recycled and reused.

Ricardo recently built a dedicated lab on his property and has a QC team focused on analysing every single lot produced on the farm. Balmer Aragón heads up the QC program and is in charge of all of the roasting and cupping. Each day lot is cupped and scored prior to blending and the findings are used to inform improvements in harvesting and processing.

ABOUT THE PRODUCER:

It all started in Antigua Valley in 1908, when Ricardo’s great grandfather had the vision of getting involved in the coffee industry. Immediately, he started acquiring properties in different parts of Guatemala, which became the beautiful coffee farms they have today. Family members of the generations that followed him grew up surrounded by coffee plantations and devoted their lives to the quality and production of coffee, becoming some of the first coffee exporters from Guatemala.

Management of the farms was passed on from generation to generation. It wasn’t until 1989 when Ricardo Zelaya, the fourth generation of coffee growers, completed his degree in agribusiness from Zamorano and the University of Florida, and eagerly started transforming the farms into what they are today. This moment marked the beginning of their speciality coffee company, with a small but passionate crew excited to work hard and produce the highest quality coffee in the world.

Over 25 years later, they are now a strong team under Ricardo’s wings. A team who is committed and in love with the gallant beverage they produce and their social and environmental responsibilities. Ricardo’s laugh, philosophy, and passion are the key factors in the success of their business culture and their internationally recognized coffees.

* Please note that our shipping times will depend on when the coffee is roasted during the week to ensure we always send out coffee at it's freshest. If your order contains items as well as coffee beans, we will reserve your order until  the coffee is ready to be dispatched. (You will receive order updates via email)