About This Coffee

Santa Rita is a natural process of Caturra from the Fraijanes region of Guatemala. Santa Rita highlights the brightness of orange, the fruitiness of strawberry and the sweetness of toffee. A bomb of flavours in your cups.

The Terroir

Finca Santa Rita, a coffee farm owned by Rita Graciela Cohen, used to be called Finca Santa Gertrudis. Rita inherited the farm from her parents, who started growing coffee there around 1968. Before that, it was a dairy farm.

Rita’s parents first planted a coffee variety called Guatemala, which has tall stems and fruit that grows high up. A few years later, they tried new varieties like Bourbon, Caturra, and Catuai. Eventually, 90% of the farm had Caturra and Catuai planted. It took five years from when they first planted coffee trees until their first coffee harvest.

When Rita Graciela’s parents died, she inherited ownership of the farm. In 2001, after her father Isidoro passed away, Rita and her husband Fernando Castillo Ramirez took over the farm and renamed it Santa Rita. Despite challenges with the climate and processing, they maintained high quality and built a wet mill for processing the coffee cherries.

In the 2010s, as production declined, they did a major replanting to increase productivity. Today, after planting 6 hectares with grafted Catuai varieties, they continue expanding their Catuai and Geisha coffee cultivation on the farm.