Varietal: Marsellesa, Starmaya
Altitude: 1,250 MASL
Cupping Notes: Sweet Lemon, Orange Blossom, Hazelnut, Fudge
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Full Immersion, Espresso
Description: Eduardo ‘Teddy’ Esteves purchased two farming plots in 2009 to form San Antonio. At this time the farm was planted with varieties that were productive, but not resistant to the debilitating tree fungus called leaf rust. The farm was hit by rust in 2012, so Eduardo began replanting the whole farm with rust resistant varieties, and today the whole farm is rust-resistant and rust-free. San Antonio is also Rainforest Alliance and C.A.F.E. Practices certified, growing 100% under shade of Magnolia trees which were selected because they’re evergreen and have high canopies. Quickly, if you’re curious about the Starmaya varietal, it’s a hybrid of an Ethiopian variety and Marsellesa that was developed recently, and was first planted in 2017.
All coffee on the farm is selectively hand-harvested and sorted once delivered to the farm’s mill. The coffee is pulped using an eco pulper, which separates ripe and underripe/underweight cherries. After pulping, coffee is sorted by density and delivered to separate tanks to ferment between 15 to 40 hours, depending on the weather at the time. After fermentation, the mucilage is removed with water. Due to a very humid climate (sometimes 99% relative humidity), drying the parchment on patios can be challenging. That’s why almost all the export quality coffee is dried using mechanical dryers at a slow and constant temperature of 40 degrees until reaching a moisture content of 10-11%.
This lot with that unique Starmaya variety comes with a unique cup profile, with brightness of Sweet Lemon and Orange Blossom florals, the bold characteristic of Hazelnut, and a dense sweetness of Fudge.