Description
About
Santa Elena is a second-generation family farm rooted in tradition and innovation. Here, agroforestry systems with native trees protect biodiversity while enhancing cup quality. The family’s vision is to preserve their heritage while constantly improving, blending modern fermentation methods with the sweetness and character that the land naturally provides.
This project unites cousins, uncles, and the next generation, working side by side with passion for coffee. Each cup is the result of collective dedication, passed down and strengthened through family ties.
Processing
Harvesting: Ripe cherries are carefully handpicked to ensure optimal
maturity.
First Fermentation: 40-hour open-bag fermentation, allowing controlled cherry
oxidation.
Overflow Rinse: Conducted prior to pulping to remove impurities and excess
residues.
Anaerobic Fermentation:
Submerged in 210 L tanks for 40 hours
Thermal shock applied
Fruit yeast inoculation
Tanks sealed for an additional 30 hours
Drying & Stabilization:
Sun-dried for 15 days
Stabilized for 15 days to balance flavours
