This coffee is a special microlot selection from the Santa Isabel estate, where each daily harvest is meticulously cupped, and only the sweetest, most floral, and complex lots are chosen.
Santa Isabel, a fifth-generation family farm, spans 300 hectares in the scenic Alta Verapaz region of Guatemala, known for its mountains, cool climate, and dense rainforest. Established in 1875, the farm is currently owned by Luis Valdés Sr. and managed by his son, Luis, affectionately called "Wicho."
Wicho grew up on the farm, developed a deep love for coffee at a young age, and returned to manage Santa Isabel after studying agriculture. His passion is evident in his commitment to both the environment and his workforce. The family has dedicated 88 hectares to a natural forest reserve that supports biodiversity and protects water resources. Wicho also cultivates macadamia nut trees on the estate.
The remaining 200 hectares are devoted to coffee production, with a wide range of varieties. Native inga trees provide shade and enrich the soil, while a systematic approach to pruning reduces disease and minimizes chemical use. Since 2021, Wicho has focused on organic practices, establishing a lab to harvest microorganisms that enhance the coffee plants' natural resistance. This has led to healthier trees and a significant reduction in pesticide and fungicide use.
Santa Isabel employs over 40 permanent workers year-round and several hundred temporary workers during the harvest period. Despite regional challenges in securing labour, the farm maintains a stable and reliable workforce, even with the demanding standards for selective picking. Workers, who often travel up to 20 miles to reach the farm, are paid fairly and can harvest up to 160 pounds of cherries a day—a strong yield that encourages many to return year after year. Wicho fosters an open and respectful dynamic, knowing most of his workers by name.
Located at 1,400–1,600 meters above sea level, Santa Isabel benefits from ample rainfall, leading to staggered flowering and a long harvest period from November to May. Wicho ensures that only the ripest cherries are picked through careful, repeated passes. His efforts are paying off, with trees becoming more resilient and quality expected to improve further in the coming years.
This information and images have kindly been shared with us by our incredible import partners Melbourne Coffee Merchants. We thank them for helping us share Wicho's story.
