BRAZIL SITIO JOAO NETO

Guatemala Los Santos

TASTING NOTES
BODY: MEDIUM
FLAVOR: LIME ZEST, MILK CHOCOLATE, BROWN SUGAR
FINISH: INCREDIBLE BALANCE, CLARITY

STORY
Luis Pedro Zelaya is in the process of cementing his legacy in the coffee world as one of the best coffee producers of all time. No matter where you are in the world if you visit a specialty coffee shop and mention his name the baristas on duty will have endless positive things to say about this great man. For us at Temple Coffee Roasters Luis Pedro holds a dear position in our hearts, he is both an old friend in life and a measuring stick in quality; his coffees have guided us towards quality and consistency from season to season. We received our first 97 point score from Coffee Review (still to this day the highest score they have ever awarded) with Luis Pedro’s coffee and have found delicious coffees from Hunapu every season since then.
In 2016 we began a talent trade with Luis Pedro and his café Bella Vista, where we send one of our outstanding baristas down to Antigua, Guatemala to spend a week working at the café and visiting the mill at Beneficio Bella Vista during harvest to see all the action first-hand. Every barista we have sent down to visit and work with Luis Pedro have come back with a renewed passion and excitement for both specialty coffee and Temple Coffee; it truly has been a fantastic experience working with Luis Pedro and Hunapu (Check out April Sullivan’s experience at Bella Vista at templecoffee.com/aprils-excellent-adventure-to-origin).
Antigua is an old city. It was founded in the early 1500’s by the Mayan Civilization and many of the old traditions can be found mixed with incorporated Catholic customs in a dichotomous city with ancient architecture and modern revitalization. The city is surrounded by three active volcanoes that give the valley an agricultural richness that is unrivaled throughout Guatemala. Antigua grows tropical fruits, cotton, beans, carrots, cabbage, cucumbers, plantains, tomatoes, and yams. However with the growing popularity in specialty coffee worldwide Antigua is seeing a percentage of small lot farmers switch from conventional agriculture production to coffee production.
This is exactly where Luis Pedro Zelaya and Hunapu fit into the picture of modern Antigua. Hunapu is not a farm per se, it is more of an idea or philosophy. Hunapu was started by Luis Pedro as a means to aide his community by helping them producer better coffee and under the name Hunapu (named from a Mayan creator god, and the name the Spanish gave the valley during their conquest in the 1600’s) gain better buying power for their coffees. Hunapu is currently a collection of more than 30 small lot coffee producers all under the guidance of Luis Pedro Zelaya.
Luis Pedro has an obsession with sorting and processing. Once the cherry has been picked and processed (in this case traditional washed processed) the green coffee is dried and then sorted for defects. Luis Pedro is truly one of the best in the world when it comes to sorting. He sorts for defects, then again for bean size, then a third time for density and then again for color. Finally all of his coffees are then hand sorted for anything that the machine sorters might have missed. Finding a defect in a Luis Pedro sorted lot is not just unheard of it just simply does not happen.
Los Santos is Luis Pedro Zelaya’s father’s farm and operates under the Hunapu namesake. Luis Pedro Zelaya Senior is a third generation coffee producer and took over the family farm just before the farm’s 100th year in production. Between both Luis Pedro sr. and Luis Pedro jr. there is over 100 years of coffee production experience as well as a pedigree of over 100 years of coffee in their bloodline.
This particular lot is a bourbon varietal, grown at Los Santos and processed at Beneficio Bella Vista under Luis Pedro Zelaya Junior’s tutelage. Finca Los Santos while not the best plot of land moisture wise (on the leeward side of the volcano and receives much less rain than the rest of the valley), has extremely rich soil in nutrients from the volcanic ash that settles there. The stress put on the coffee plants from the drier environment mixed with the high elevation creates a dense rich coffee bean with a flavor profile to match.

  • REGIONAL INFO

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