Guatemala Santa Isabel Estate - Caturra, Washed

$25.00

Weight
Grind Size

Tastes Like: apricot, nashi pear, milk chocolate

Producer: Valdés Family
Farm: Santa Isabel Estate
Department: Alta Verapaz
Municipality: Cobán
Town: San Cristobal Verapaz
Variety: Caturra
Altitude: 1400 - 1600 MASL
Awards: Cup of Excellence 2011, 2012
Process: Washed

Santa Isabel is a fifth-generation family farm, comprising 300 hectares in the beautiful and rugged region of Alta Verapaz: a unique growing region in Guatemala that has remarkable mountains, a cool climate and plenty of rainfall, as well as dense rainforest and impressive flora. Founded in 1875, the farm is today owned by Luis Valdés Sr and managed by his son, who is also called Luis—or, to his friends and family, “Wicho”.

Wicho grew up watching and helping his father on the farm and fell in love with coffee from a very young age. After school, he went on to study agriculture, before returning to work at Santa Isabel in 1998. Wicho’s passion and love for the farm is evident as soon as you meet him. As explained very simply to us on our most recent visit, “We love it here.” 

The Valdés family care deeply about preserving their natural environment, and have dedicated nearly one-third of their farm (88 hectares) to a natural forest reserve—made up of cedar, pine and mahogany trees—which helps protect natural water resources and encourage biodiversity, providing a habitat for local animal and birdlife. Wicho also grows macadamia nut trees on the farm, which he harvests, mills and sells.

The remaining 200 hectares of the farm at Santa Isabel is dedicated to coffee production and is planted with a wide range of varieties. Native inga trees are planted throughout the plantation to provide shade for the coffee trees and help enrich the soil by providing a healthy cover of foliage. The estate’s nursery currently has over 18,000 seedlings of seven different varieties, including Marsellesa, SL28, Gesha and Java.Wicho adopts a systematic approach to pruning, to optimise ventilation and light (and reduce excess humidity), which minimises fungal disease (including leaf rust) and, in turn, the need for treatment applications.

Since late 2021, the team at Santa Isabel have been actively working to reduce the amount of chemicals and non-organic materials used on the farm. In pursuit of this, Wicho has set up a lab at the farm, and has a full-time employee dedicated to harvesting microorganisms that, when used in a solution made with other organic compounds like cow manure and coffee cherry pulp, helps to make the coffee plants more naturally resistant to disease and insects. The results from this progressive approach have been incredible; Wicho no longer uses any pesticides on the farm and has already reduced his use of fungicides to more than half. The trees are also healthier and happier, and Wicho expects the quality to improve even more in the coming years. As he explained on our last visit, “instead of investing more in medicine, we want to invest more in nutrition.” So far, the plan is working, as trees have become more resistant to the effects of the roya fungus, with only around ten percent of the trees showing signs of infection during the 2024 harvest (down from 2023’s 30%).

 

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


SINGLE ORIGINS

These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17