Since 1904, Santa Felisa Estate has been guided by the hands of the Meneses family. Today, siblings Anabella and Antonio carry the legacy forward, uniting time-honored practices with innovative processing techniques to produce coffees of exceptional character. 

Grown in the Acatenango Valley, Santa Felisa's coffees benefit from an ideal mix of cool mountain breezes, warm days, and crisp Pacific evenings. This unique climate helps concentrate sugars in the fruit, resulting in dense, sweet beans with vibrant flavor. 

Cherries are selectively handpicked only at peak ripeness, then pulped and fermented before undergoing a double soak, a second extended rest in clean water that helps strip any remaining mucilage and adds further clarity before the coffee moves to raised beds to dry. 

This lot is Geisha, one of coffee's most sought-after varieties, prized worldwide for its distinctive floral aromatics, delicate tea-like body, and bright, complex acidity. Here, the double soak process brings out even greater clarity and precision in the cup.