Santa Irene is a protected natural forest reserve in the Cobán region of Guatemala owned by Dr. Jacinto Estrada Zanabria. In 2012, Carlos Estrada, Dr Jacinto’s son, started working 15 hectares of this land, planting varieties like Catuaí, Geisha, Bourbon.

This particular lot is a washed Catuaí that underwent a washed process. First, at the wet mill, coffee is weighed, and transferred to flotation tanks. After the floaters are removed, the coffee is pulped and transferred to concrete fermentation tanks. After fermentation, the coffee mucilage is removed by a demucilager. From there the coffee goes to the washing channels which classifies beans by density. Less dense beans are separated, and coffee is transferred to raised beds to dry. 
 
On the cupping table, we tasted pear, macadamia and rooibos!