Since 1904, Santa Felisa Estate has been guided by the hands of the Meneses family. Today, siblings Anabella and Antonio carry the legacy forward, uniting time-honored practices with innovative processing techniques to produce coffees of exceptional character.
Grown in the Acatenango Valley, Santa Felisa's coffees benefit from an ideal mix of cool mountain breezes, warm days, and crisp Pacific evenings. This unique climate helps concentrate sugars in the fruit, resulting in dense, sweet beans with vibrant flavor.
Cherries are selectively handpicked only at peak ripeness, then undergo a lactic natural fermentation, a controlled process that softens acidity and builds a rounder, creamier body, before drying slowly on raised beds.
This lot is Red Pacamara, a large-bean hybrid of Pacas and Maragogipe first developed in El Salvador. Known for its size and striking cup potential, Red Pacamara typically delivers bold, complex flavor with a full body, and here the lactic process adds further roundness and sweetness to the cup.
