Maple syrup, yellow plums, and a subtle malty note. Santa Clara from the Berlin roastery The Barn is exactly the kind of coffee that feels like a relaxing morning tucked into a cup. A pronounced sweetness reminiscent of maple syrup meets the soft fruitiness of yellow plums, a light citrusy freshness, and a smooth texture. The result is a beautifully balanced coffee that works well as an everyday espresso or a pleasantly drinkable pour-over. Thanks to its sweetness and smoothness , it also pairs wonderfully with milk.
The coffee comes from the Finca Santa Clara farm in the fertile Antigua Valley in Guatemala, which is surrounded by three volcanoes. The farm has been in operation since 1930 and is currently run by Ricardo Zelaya, the fourth generation of his family. It was he who significantly shifted the focus toward quality and, in 2001, won the prestigious Cup of Excellence award. Finca Santa Clara stretches across the slopes of the Volcán de Agua volcano up to an elevation of 2,050 meters. This lot of Caturra and Bourbon varieties grows at an elevation of approximately 1, 650 to 1,700 meters, and a quarter of the farm is preserved as native forest to support local biodiversity.
After harvest, the coffee undergoes the traditional washed process. The fresh cherries are first de-pulped and then fermented to remove any remaining pulp from the beans. After thorough washing, the coffee is slowly dried on African beds inside a specially designed greenhouse. It is precisely this slower, carefully controlled drying process that helps develop the balance and complexity of the final cup. Santa Clara thus retains its purity and delicate fruitiness, while also offering a full-bodied sweetness reminiscent of maple syrup, making it an exceptionally comforting coffee for every day.
- Producer: Ricardo Zelaya
- Altitude: 1,650–1,700 m above sea level