To understand what makes this coffee special, one must first understand the man behind the coffee, Luis Pedro Zelaya, Jr. A fourth-generation coffee farmer, Zelaya has spent years building his coffee resume - first as the director of the Antigua Coffee Grower's Association, then as a trainer to other local farmers. Currently, he helps to advise producers on everything from soil health to pruning, while still finding time to produce some of the most delicious coffee Guatemala has to offer.
This stellar Guatemalan from Zelaya's Bella Vista mill is a traditionally washed and greenhouse-dried 100% Bourbon coffee. The flavor profile is classic with notes of clean apple and lemony acidity balanced by exceptional sweetness. The resonant finish offers a slightly syrupy mouthfeel.
As a coffee professional, Zelaya's reputation, in part, results from his remarkably clean and efficient coffee processing plant that produces world-class coffees. Among the many impressive features of his mill are the sizable maceration tanks and drum-type coffee dryers. He constantly innovates, elevates quality levels, and is instrumental in making Antiguan coffee a Protected Designation of Origin product, which places it alongside champagne from the 45th parallel or prosciutto from southern Italy.
Bella Vista is located within the traditional growing region of Antigua, Guatemala’s capital city. Antigua was once itself the capital of the Spanish colonial Kingdom of Guatemala which included nearly all of Central America, stretching from Chiapas, Mexico south to Costa Rica.
World renowned as a UNESCO World Heritage site, the city contains a remarkable concentration of beautiful architecture connected by cobblestone streets. Coffee from the highlands surrounding the city has a protected designation of origin and benefits from the volcanic soil in the region since Guatemala is home to numerous dormant, extinct, and active volcanoes. In fact, Antigua rests in the shadows of Volcán de Fuego, from which smoke can be seen rising on a daily basis.
Grower: Luis Pedro Zelaya Variety: Bourbon Region: Antigua, Guatemala Altitude: 1500 – 1650 meters Soil: Volcanic loam Process: Fully washed after depulping and fermenting, then dried on raised beds in a greenhouse