Santa Clara

Milk Chocolate · Lemongrass · Balanced


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Like many farms in its region, Finca Santa Clara embodies an entrepreneurial spirit that drives the Zelaya family’s sweet and consistent flavor. But not everything is typical for them, most notably, the active volcano whose lower slopes they have occupied and farmed on for generations. Not to worry, the taste is only enhanced by its dicey location. You can expect a smooth, milky chocolate savor, complimented by a balanced sweetness and an unmistakable sense of thrill stemming from its volcanic origins.

  • Bean Details

    Ricardo Zelaya










    1600 - 1850 Meters


    December - April

    Tasting Notes

    Milk Chocolate, Lemongrass, Balanced

  • Farmlevel Story


    Seated at the base of Volcan Agua - one of Antigua’s three active volcanoes - lies the glorious Finca Santa Clara. Upon entering the gates to the farm one is immediately met with rows and rows of coffee shrubs; ranging from Bourbon and Bourboncito (dwarf bourbon) to experimental varieties Ricardo and his daughter Katia have planted.

    Upon harvesting, pickers deliver ripe cherries to Santa Clara’s wet-mill, situated at the base of the farm, where coffee is pulped, soaked and dried on raised beds. After complete drying, coffee is delivered to the Bella Vista mill where it is dry-milled under the supervision of Ricardo’s cousin Luis Pedro Zelaya Zamora. 

    The Zelaya family has owned and operated both finca Santa Clara and Bella Vista, as well as nearby Hacienda Carmona, for four generations. These three Antiguan staples will remain forever linked not only by ancestral ties, but by the impeccable quality that’s at the core of what they do.

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