It’s a great time to sample some superb Guatemalan coffee in Brisbane at the moment, and I have also been in on the act by roasting some myself. Cup Coffee have a Santa Clara showcase of sorts, currently offering washed, honey and fully natural processed versions for sale, many of which have also found their way into a cup or two at Strauss Café & Bar in the CBD.
On a recent order of green beans from Ministry Grounds, I picked up some of the fully washed Santa Clara to roast and brew at home.
- City: Antigua
- Altitude: 1600–1830m above sea level
- Variety: Bourbon
- Processing: Fully Washed and patio dried
- Owner: Zelaya family
The farm has been managed since 1988 by Ricardo Zelaya, the 4th generation of the Zelaya family to have produced coffee at Santa Clara. The Zelaya family has been growing coffee for over 100 years and four generations. This renowned family owns farms throughout Guatemala and grows one of only a handful of genuine ‘Antigua’ coffees (coffees grown in the Antigua valley area bounded by three volcanoes – Agua, Acatenango and Fuego).
Information courtesy Ministry Grounds
While tracking down some information for this post, I also came across a brief interview with the owner of the Santa Clara Farm, Ricardo Zelaya, conducted when he visited Melbourne in 2013. He talks about managing the farm, plans for the future, and how he drinks his coffee. You can find it on the Market Lane Coffee blog.
Hario V60 Filter, Aeropress, Espresso (+ Kalita Wave at Strauss Café & Bar)
As I mentioned earlier, this shade grown coffee is processed by both wet and dry methods, and if you can, it is a worthwhile endeavour to sample both.
As I have now begun roasting each coffee more specifically for espresso and filter based consumption, this and most future posts will discuss my impressions from this perspective (that is, two separate roast batches with different roast profiles). In the past, I have written on the basis of a single roast profile for all types of drinks.
As a morning latte or flat white, the Santa Clara performed really well in milk. It created a creamy, smooth drink, with a good chocolatey base, and some of the fruity flavours peeking through as well. A very, very enjoyable way to start the day. As espresso, also very enjoyable, a bright cup, with a pleasant level of acidity, medium body and a lovely creamy mouthfeel.
The filter roast performed equally well in the Aeropress and V60 Pourover, the V60 resulting in a more delicate, refined brew as expected. Both demonstrated a fresh, bright cup, again the acidity was pleasant, with enough body to make a great “winter warming” brew consumed sitting in the sun on a cool winter afternoon. This perhaps clouded my judgement of the Aeropress (consumed at my office desk), given sitting in the backyard sunshine carries an obvious environmental advantage! Again, nice fruity flavours with chocolate and citrus in both forms of brewing.
Finally, a brief mention of my thoughts on the variety of processing options on offer at Strauss Café & Bar, which were all sampled through the Kalita Wave. My pick would be the natural process, which seemed to enhance the stone fruit flavours a little more, and at times was reminiscent of a juicy grape. Not the most elegant of descriptions probably, however hopefully you get my drift. That is all I have to say on this point – remember, I do not do café reviews.
Probably one of the more enjoyable coffees I have roasted and brewed this year. I must admit, the cool weather of late has made it a little easier to control my roasts (given they are done outside), and with a little experimentation, I feel these have been improving over time as well. I’ll be disappointed when the last of the Santa Clara goes through the grinder, however there may be something even more enjoyable up ahead. After all, isn’t that the basis for the journey?
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