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Guatemala Finca Santa Anita

Finca Santa Anita, near the town of Purulhá, is about 100 miles northeast of Guatemala City.

The farm is situated in a small, picturesque valley that receives considerably more rainfall than surrounding areas. For this reason, the folks on the farm cannot dry their coffee on a traditional patio. Instead, they use woodred guardiolas — mechanical dryers — to expel moisture from the beans before milling, sorting, and shipping.

We thought this coffee was the whole package: well balanced, crisp, smooth, and with enough other stuff going on — cocoa, citrus — to keep things interesting.

  • Citrus brightness with floral and cocoa notes
  • We liked this coffee with steeping methods: the immersion brewer and press pots produced great results. Also really nice as a Chemex or a siphon.
  • Near Purulhá, Department of Baja Verapaz, Guatemala
  • Catuai, Caturra
  • 1250-1300 m
  • Fermented, washed, and dried in mechanical dryers.
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    Preferred Brewing Methods

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  • Coffee Roast
  • Profile
  • Pourover
  • Clever
  • Chemex
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  • French Press
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  • Syphon
  • Guatemala Finca Santa Anita

  • Citrus brightness with floral and cocoa notes
  • Bright, sweet, well-balanced
  • Crisp, notes of cocoa