|Varietals:||Bourbon, Caturra, Pache|
Although not officially recognised as its own region by Guatemala’s National Coffee Association Anacafe, Santa Rosa has become a sought after and important part of the Guatemalan coffee identity. Recently receiving place holders in the Cup of Excellence, Santa Rosa has defined its right to stand amongst the dominating Guatemalan coffee profiles.
With a vast expanse of farms, spanning a range of altitudes, soil types and microclimates, Santa Rosa is a hub of diversity when it comes to coffee. The lower lying areas are responsible for a majority of Guatemala’s commercial coffee production, whilst towards the higher peaks atop many towering hills, we see acidity driven micro lots.
Warm winds from the Atlantic help promote an earlier harvest cycle in Santa Rosa, starting in December and running through to March. Giving access to that iconic Guatemalan profile, the earlier harvest has been seen to help provide a much-needed complimentary cycle to the more well known Huehuetenango’s late harvest.