Ricardo Zelaya - Single Origin - GUATEMALA

Red apple, candied orange and dark chocolate

Process: Washed

Variety: Bourbon

Filter roast

Suggested methods: Pour over, AeroPress, Cold Brew, Plunger and brewing machines.

Ricardo Zelaya

It all started in Antigua Valley in 1908, when Ricardo’s great grandfather had the vision of getting involved in the coffee industry. Immediately, he started acquiring properties in different parts of Guatemala, which became the beautiful coffee farms we have today. Family members of the generations that followed him grew up surrounded by coffee plantations and devoted their lives to the quality and production of coffee, becoming some of the first coffee exporters from Guatemala.

Management of the farms was passed on from generation to generation. It was until 1989 when Ricardo Zelaya, the fourth generation of coffee growers, completed his degree in agribusiness from Zamorano and the University of Florida, and eagerly started transforming the farms into what they are today.  This moment marked the beginning of our company, with a small but passionate crew excited to work hard and produce the highest quality coffee in the world. 

Over 25 years later, we are now a strong team under Ricardo’s wings. A team who is committed and in love with the gallant beverage they produce and their social and environmental responsibilities. Ricardo’s laugh, philosophy, and passion are the key factors in the success of our happy business culture and our internationally recognized coffees.

Santa Clara Estate Coffee

Located on the fertile southern slopes of Hunahpú Volcano in Guatemala’s renowned Antigua Valley, Santa Clara Estate spans 90 hectares and is managed by fourth-generation farmer Ricardo Zelaya. Since 1989, Ricardo has transformed the estate into one of Antigua’s most productive coffee farms, renowned for its exceptional quality. 

Originally, coffee was only planted at lower elevations, but Ricardo’s vision led to planting at higher altitudes, significantly improving yields and quality over time. Today, Santa Clara grows a variety of coffee plants, including Bourbon and Caturra, as well as microlot varieties like Gesha and Pacamara, ensuring a diverse and distinguished offering. 

Sustainability is at the heart of Santa Clara’s operations. Twenty-five hectares are preserved as a natural reserve, and all coffee is shade-grown to protect soil health and support biodiversity. Eco-friendly practices, such as composting coffee pulp as fertilizer and using parchment as fuel, minimize the environmental footprint. Advanced irrigation systems ensure plant hydration in Antigua’s dry climate, securing the farm’s future productivity. 

Santa Clara Estate coffee reflects Ricardo’s meticulous care and progressive approach, delivering vibrant, well-balanced flavours that showcase the unique terroir of Antigua. Each sip is a celebration of tradition, innovation, and dedication to quality.

How This Coffee Was Processed

This coffee was meticulously processed at Santa Clara Estate’s on-site wet and dry mills. After harvesting, the coffee cherries are pulped and fermented for 14–22 hours in tiled tanks. The beans are then washed to remove any remaining fruit residue, ensuring clean and consistent quality. 

Drying takes place first on patios and then on raised beds under a greenhouse-style canopy with adjustable walls. This setup allows precise control over airflow, temperature, and humidity, ensuring the coffee dries slowly and evenly. Ricardo’s careful approach guarantees the highest quality in every bean.

ORIGIN: Guatemala

REGION: Antigua

VARIETY: Bourbon

PROCESS: Washed

ALTITUDE: 1,890 MASL

SUGGESTED METHODS: Plunger, Pour over, Aeropress French Press, Cold Brew and Espresso