Latitude Espresso
Our seasonal espressos each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.
FINCA SANTA ISABEL
Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca Santa Isabel is situated on 300 hectares of high, but relatively level, fertile land.
When Don Luis first planted the farm out in Bourbon, Caturra and Catuai, Cobán didn’t necessarily have a reputation for high-quality coffee, due in part to the fact that coffee from the region must often be mechanically dried because of the humid climate. Don Luis and his son, however, knew that the region had more to offer. By placing their attention on improved cultivation techniques and perfecting their drying practices, they succeeded transforming the quality of their coffee over the course of the last decade
SIDAMA BENSA KELADA
The coffee produced in the Bensa district of the Sidama region is known for its bright, fruity and floral character. Grown at elevations of up to 2,500 metres above sea level, the slow maturation of the cherries contributes to the distinctive flavour profile for which Sidama coffees are recognised. The most common varieties grown in the area include 74158, 74110 and 74112, all selected for their suitability to local conditions and cup quality.
FINCA SANTA ISABEL
After harvesting, the red cherries are taken to the farm’s receiving tanks by truck or - if at walking distance - by foot. They are then mechanically pulped. Coffee is fermented for up to 48 hours and is covered at night to maintain constant temperatures. After fermentation, the coffee is washed and then soaked in clean water for 24 hours to remove any traces of mucilage before being dried.
All coffee at Finca Santa Isabel is dried for at least one day on the patios – though full patio drying is only possible towards the end of the harvest, when the risk of rain is reduced. Usually, after spending one day on the patio, the coffee is stored overnight in wooden boxes before being moved to the greenhouses to dry between 15 and 30 days, or until a minimum of 30% humidity is reached. Much of the coffee is then finished in guardiolas according to a very strict and controlled drying schedule. Coffee is rotated in these mechanical driers at no more than 40°C and is rested between dryings to stabilise humidity. Once the parchment coffee reaches a constant 15% humidity, it is rested for at least 21 days in the warehouse before being delivered to the dry mill for milling.
SIDAMA BENSA KELADA
During harvest, only fully ripe red cherries are selected, while underripe or defective cherries are removed through careful sorting. The selected cherries are then transferred directly to raised drying beds constructed from wooden posts and bamboo, covered with mesh to allow air to circulate freely around the fruit.
Over the next 20 days, the cherries dry slowly under the Sidama sun. Throughout this period, workers turn the cherries every 20–30 minutes to ensure even drying and prevent defects. The beds are covered during the hottest part of the day and at night to protect the coffee from excessive heat, moisture, and changing weather conditions.
Once the coffee reaches the target moisture content of 10–11%, it is weighed, packed, and moved to a cool, well-ventilated warehouse for storage.
sourcing coffee
Our Coffee Broker
For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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