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Tasting Notes - Yellow Nectarine & Praline

The renowned Zelaya family has been growing coffee in the Antigua region for more than 100 years, and this syrupy-sweet naturally processed microlot is testament to their dedication and craft. Owned and managed by Ricardo Zelaya, Santa Clara Estate is a whopping ninety-hectares in size. Sitting at 1,600 - 1,830 metres above sea level, the estate is located on the fertile slopes of the Hunahpú Volcano in the heart of the Antigua Valley. Though the region is dryer than other parts of the country, the rich volcanic soil retains moisture and is exceptional fuel for coffee plants. In the early years, the farm was only planted with coffee trees at the lowest levels, but over the years Ricardo has planted trees throughout the highest parcels of the farm. Today, it is one of Antigua’s most productive and well-known for its exceptional quality. 

The Zelayas take a considered approach to coffee production, with sustainable practices at the forefront. During harvest, specially trained pickers select the ripest, most perfect cherries. Cherries are washed thoroughly in receiving tanks, then left overnight in the tanks. The following day, cherries are taken through washing channels to remove any remaining floaters before being laid out on raised African beds inside a greenhouse and dried, turning regularly over twenty-one days. The beans are meticulously dry milled onsite and undergo quality control by their dedicated team. The result is a coffee that’s as syrupy-sweet as it is juicy. Expect lots of yellow fruits and a decadent praline mouth feel coming through each cup.