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Guatemala Finca Santa Paula

$ 22.90

A Solid Guatemalan coffee with flavours of sweet grass jelly, classic caramels and a blueberry finish.

Current V60 brew recipe (medium grind):
- 50g Bloom (30s)
- Stir 10 times
- 130g Pour (30s)
- Swirl 3 times
- Bypass 15g
Total brew recipe: 11g:180g, 95C water.

Buy in bulk and save!
1kg - 4.9kg : 20% off!
5kg and above : 40% off!

More info



Oscar and Christian Schaps


Alta Verapaz, Coban

80% Caturra; 18% Catuai; 2% Catimor

1,375m above sea level

Fully Washed

Roast Level
Medium (Filter)

Grown on Sitio Recanto da Pedra.

Finca Santa Paula lies at around 1,375 metres near the small town of San Pedro Carcha, in the cool, humid Alta Verapaz region in north-central Guatemala. The area is known locally as Tezulutlán and is still populated by indigenous peoples who live and work the land using traditional methods.

The farm is managed on a daily basis by Don Aldalberto Reyes, who first came to the farm in 1995. Don Aldalberto grew up working in coffee in his family’s own farm, where his family still lives (some 100 km away). It is with Don Adalberto’s sage advice and hard work that the Schaps are working towards developing a 100% sustainable farm. The man isn’t just a coffee expert, though! Don Adalberto speaks four languages: Spanish, Q'eqchi', Pokom’chi and Achi. In this region of Guatemala, it is vital to be able to speak at least one other language besides Spanish, as all the local indigenous communities communicate in their own local languages.

Cobán is known for being very, very wet despite the lack of above ground water sources in the region. Constant rain (much of it gentle drizzle accumulating to 3,000 to 4,000 ml a year!) means that flowering is very staggered, with 8-9 flowerings per year. Due to this prolonged flowering season, coffee ripens at different stages, which means that up to 10 passes (with breaks of up to 14 days between passes) are needed to ensure that only the very ripest cherries are selected. The accompanying low temperatures ensure a long and steady maturation of the coffee cherries, allowing the coffee to develop a complex and distinctive cup profile.

Due to the lack of above-ground water sources, the water that the farm uses for its wet mill comes from purpose built lagoons that capture rain water and remain nearly full for at least 10 months out of the year. Coffee is selectively harvested and hand sorted before being pulped and left to ferment for 36 hours. Coffee is then selected again (using water) according to density and size before being delivered to dry.