SANTA IRENE

Origin: Coban, Guatemala

Roast: Filter

Producer: Carlos Estrada 

Altitude: 1740 Meters

Varietal: Catuai

Process: Washed 

Santa Irene is found amongst a protected natural forest reserve covering 12 hectares. In 2012, Carlos began working 15 hectares of the land, starting with just a little bit of coffee. The rainfall in this area of Guatemala is known across the country as “chipi-chipi” - a fine mist which cools the landscape and slows the ripening of coffee, creating superb depth of flavour.

Produced by Carlos Estrada in the Coban region of Guatemala, Santa Irene represents a focused expression of the Catuai varietal. Grown at 1740 masl, this lot undergoes a washed process, a method typically favored for highlighting the inherent clarity and acidity of the bean. By removing the fruit flesh before drying, producers can emphasize the terroir of the specific micro-climate, resulting in a clean cup profile that reflects the unique conditions of the Coban landscape.

Sourced and roasted by The Barn, this coffee serves as an excellent reference point for those exploring the nuances of Central American production. When evaluating the specific characteristics of this harvest, we recommend referencing the flavor wheel to better identify the subtle complexities present in the cup. This entry offers a clear look at how traditional processing techniques, when applied to high-altitude Catuai, create a distinct and balanced experience for the drinker.