Finca Santa Elena

Finca Santa Elena was nearly destroyed during the eruption of the Santa Ana volcano in 2005. For owner Fernando Lima, the disaster became a turning point. He rebuilt the farm with a focus on quality, replanting and adopting cultivation, processing, and drying practices that improved both sustainability and cup quality. Today, Finca Santa Elena stands as a testament to resilience and innovation, offering some of the best coffee in the region. We taste roasted cocoa, with a sweet cashew nuttiness and dried cherry finish. 

Pronunciation: FEEN-kah SAHN-tah ee-LAY-nah

Finca Santa Elena, produced by Fernando Lima, represents a focused expression of traditional coffee cultivation. When evaluating the profile of this lot, which features notes of roasted cocoa, sweet cashew nuttiness, and dried cherry, it is helpful to consider how specific processing methods and regional terroir influence the final cup. While individual lots vary, coffees from this region often exhibit a balanced structure that highlights both nutty undertones and subtle fruit characteristics.

To better understand the nuances of these descriptors, you can reference the flavor wheel to identify the specific aromatic compounds that define these sensory experiences. This offering is brought to you by Counter Culture Coffee, a roaster known for their commitment to transparency and quality sourcing. By exploring the relationship between the producer’s careful harvest and the roaster’s craft, enthusiasts can gain a deeper appreciation for the complexity found within this specific selection from Finca Santa Elena.