Description
Finca “Santa Josefita” is named after the first owner of the estate, Mrs. Josefa Ariz, when it was established as a coffee farm back in the 1932. The farm is currently owned and managed by Lima y Socios, a family business with many years of experience in coffee production. Finca Santa Josefita is proud to have been awarded the Cup of Excellence 3 times!
After harvest the cherry is taken from Finca Santa Josefita to Balcanes Mill, 2 km from Finca Santa Josefita, where it is patio dried for 18 days. Finca Santa Josefita is a member of the Cuzcachapa Cooperative, responsible for exporting their coffee. Finca Santa Josefita is certified by Rain forest Alliance, which observes the environmental, economic and social aspects of the coffee production. The farm conserves a natural rain forest, which is hundreds of years old and serves as a habitat for many diverse animal species.
Tasting Notes: A very nice and smooth cup good from light to dark. Medium roasts were out favorite, full of soft nutty and chocolaty tones that many consider the “go to” for daily drinking. A sweet edge to the cup, lower acidity, medium bodied. Depending on roast level, nutty/floral/caramel/soft-fruit/smoky like tones can be found. Light roasts are more floral, citric & caramel like but can risk a little grassy too close to 1st crack. Medium roasts were smooth and clean, easy drinking. Darker roasts are much stronger, more chocolaty & semi-sweet with a smoky finish.
Roasting Notes: Medium to low chaff and easy to roast. Medium to dark roast is the way to go. We liked it best before second crack but decently past first, a slight sheen on the beans in the roaster is a decent mark; smooth, sweet edged cup. Much more chocolaty but semi-sweet into 2nd crack.
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