SANTA SOFIA | GUATEMALA
Region: Tactic, Alta Verapaz
Altitude: 1675 metres above sea level
Varieties: Caturra / Catuaí / Typica
Process: Washed & sun-dried
Producer: Pablo Ferrigno Figueroa
Dark chocolate fudge with a black cherry finish. Coffee beans from Santa Sofia are full bodied with a subtle acidity.
It is recommended for pour-over, aeropress, stove top and french press. It is also suited for espresso machine, delivering a sweet well-balanced cup with dark chocolate, caramel and candied plum notes.
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The wet cool climate and clay soil conditions native to the region were not the most appropriate conditions to start growing coffee. However, 27 years ago Pablo Ferrigno Figueroa worked against all odds to fulfill his dream of cultivating a crop of specialty coffee beans in this area.
In this beautiful region filled with warm and friendly people, cool weather and where vegetable crops abound from neighboring farms, Pablo has remained for the past two and a half decades as the sole coffee producer. The site is unique in that the harvesting season typically extends from January to June – longer than the usual 2 to 3 months seen in other growing regions.
During harvest time, 75 coffee pickers made up of different families from the community accompany Pablo throughout the entire harvesting process. Only the ripest cherries picked are taken to the tanks where they are then mechanically pulped. Coffee is fermented for up to 48 hours and after fermentation, the coffee is washed and then soaked in clean water for 24 hours to remove any traces of mucilage before they are dried.
Santa Sofia dries most of their coffee on patios, though due to the region’s almost constant rain, the farm often has to use guardiolas (mechanical dryers) to finish the drying process. This is accomplished according to a strict and controlled drying schedule. Coffee is rotated in these mechanical driers at a temperature of no more than 40°C and they are rested at regular intervals to stabilise humidity. Once the parchment coffee reaches an ideal humidity, it is rested further for at least 21 days in the warehouse before being delivered to the dry mill for milling.
The meticulous processes at Santa Sofia contribute to an overall sweetness and full body in the cup. The hints of chocolate fudge finished with a black cherry aftertaste complete this irresistible coffee.