La Soledad

This coffee was grown at La Soledad, a farm owned and operated by Ana Lucia Zelaya & Rony Asensio, in Sacatepéquez, Antigua, Guatemala. This lot is comprised of Bourbon & Caturra varieties. La Soledad is a 12.5 Hectare farm, located between 1585-1750 MASL.

This coffee is processed in a traditional washed manner, at the Zelaya family’s mill Bella Vista. Ripe cherry is meticulously harvested by skilled pickers, many of whom return every year. The freshly harvested fruit is pulped on the evening of harvest, then fermented for only up to 24 hours, in tiled tanks. After fermentation, the coffee is washed, and then dried on patios for only the first few days, before being moved to raised beds in a greenhouse. Each day lot is monitored and cupped separately.

To me this is like, so rich and sweet. A beautiful just driver vibe Traditional Washed lot. Silky but structured, its got a floral Pink Lady apple note, balanced with a creamy Milk Chocolate and vanilla, combined with a dried lemon - orange peel, this is reminding us of a Jaffa Cake. This a bright but balanced, sweet and huggable cup. Its the type of coffee you just brain-off reach for in the morning.

La Soledad is a tiny plot, originally part of Finca Santa Clara. It was inherited by Lucia in the late 1990’s, with Rony looking after operations. The plot had originally been planted with Bourbon, but when Rony took over the operation he began planting Caturra for its more resistant qualities.

Everything on this farm is done with love and intention, and I think you can really tell in the cup. It’s a coffee with so much warmth and comfort, one that we are really grateful to share.

All our coffees are sold as whole beans.