Historically, or should I say “In my experience?” We have previously found more of the solid chocolaty numbers from Fraijanes in the past. Legends and gentlemen of the coffee world like Sergio Barrias from Finca San Fransisco produced very decent high altitude coffees from the most difficult places to get to. Santa Marta is situated between Fraijanes and Jalapa in a place called Mataquescuintla. This is such a sweet, fruity, ripe, easy-drinking coffee.
Farm: Santa Marta Owner: David Rodríguez Batres
Region: Mataquescuintla, Jalapa/Fraijanes
Varietals: Caturra, Catuai, Bourbon, Pache Red Bourbon
Lot Varietal: Red Bourbon
Processing: Washed, sundried on the patio
Size of Finca: 45.5 hectares
Elevation: 1,800 – 2,200 meters
Rainfall: 1,600 ml
Temperature: 18 – 24ºC
Harvest period: January/February
Water Supply: Natural Spring Water
Soil: Loamy clay soils Shade Trees: Gravilea
Cup Potential: Aromatically this starts out as salted caramel on the crust. As this opens up we have a black grape sweetness, plummy acidity, some fresh fig sweetness, and lime citrus linger. As the liquor cools there is a jammy sweetness and the former tea-like body thickens a little. This is much lighter in body than some of the other Guatemalan farms, so far this season.
Filter: 60g per litre and upwards.
Roast: Light Filter.
David is a second-generation farmer. Santa Marta was formerly owned by Isreal Escalante who started with 20 manzanes, some 14 hectares. The farm has grown slowly and where some thought it would not be possible to grow a quality at this altitude, they have been proven wrong!