Above: Nursery at Santa Ana; talking with Fernando Diaz (right), who runs Santa Ana; patio and raised bed drying; looking down on the wet mill from higher up on the farm; Humberto Peña, esteemed cupper and director of SUBE, the dry mill where this lot was prepared.
Santa Ana Catuai
almond nuttiness, lemon honeydrop candy, gentle citric acidity
|Region||Pueblo Nuevo Viñas, Guatemala|
|Elevation||1600 - 1800 meters|
|Process||Fully Washed & Dried on Raised Beds|
|Harvest||December 2016 - March 2017|
|Relationship||Fifth Year Direct Trade|
Santa Ana is fairly centrally located in Guatemala, just an hours drive from Guatemala City. It's part of a set of four adjacent farms and one wet mill; they used to be managed as one property by Fernando Diaz's father (Fernando now manages Santa Ana and a few of the other farms), but had split up the property amongst his four children.
Santa Ana has made a name for itself in the past decade, placing top ten in Cup of Excellence five times. Fernando takes pride in maintaining the prestige of the farm, but has a healthy balance of also valuing good quality of life for his family and the people who work on his farm. These values made Fernando a great fit for us, as we can relate on a level beyond just coffee quality.
This year Fernando was getting ready to submit this lot to Cup of Excellence, but on a visit during harvest it came up in conversation and we agreed to purchase the lot instead in a win/win: we got access to a phenomenal coffee, and the farm was able to receive payment quicker and bypass jumping through the hoops of entering the competition.