Who produces Santa Felisa Coffee?

Precise Agriculture with Ecologic emphasis

We are the fourth generation of coffee producers proudly managing and operating Santa Felisa, Los Jutes and Parraxaj: Anabella, Antonio and Ana Lucia Meneses.

Anabella implemented 10 years ago a concept of Precise Agriculture with Ecologic emphasis, working with the community and understanding the natural systems.

The art of curating coffee has become more sophisticated now than ever before. We believe that, as baristas and cuppers, growers can also curate coffee. In Santa Felisa, we have managed to perfect this art by keeping every single record and improving each process from the seed to the exporting lot. We create, balance and intensify characteristics of exotic and elegant coffees.


Creating the ideal eco-agriculture

Fine tuning the art of producing flavors begins with selecting the best seeds tested in our very own terroir allowing them to grow in the ideal eco-agriculture conditions for coffee; by using Shade Grown Systems and promoting the biodiversity inside the plantations and the soil. Then, we select only those ripen cherries ideally at 18 to 23 brix. Followed by the fermentation and drying processes with strict monitoring of every action along the way.

When cherries are delivered at the wet mill, it is important to wash the cherries before exposing them to the different fermentation and drying phases. This will directly enhance the natural quality each variety brings within and that will immediately be highlighted in the cup profile. The air, temperature and sunlight exposure can completely benefit ripen cherries to a perfect fermentation.

Our drying methods are raised beds and concrete patios. For the natural coffees, we prefer to use raised beds since the drying process provides a more gentle and constant flow of air that moves all around the cherries providing an uniform drying process; plus, it is ergonomically better for the people in charge of turning-around cherries.

We protect the beans from the direct sunlight. It is very important to control the temperature that will limit the ecological succession of the microorganisms responsible for the production of the secondary metabolites that we want. Most of the coffee lots we produced in Santa Felisa were inoculated with the existing microorganisms happening in the microbiota of the farm, which provided very interesting results in the cup.

Doesn't it sound like something you want to try?

It is about controlling every single variable that can also be consistently replicated whenever we notice an extraordinary coffee profile for the high-end buyer and consumer. We invite you to smell, taste and feel these curated #PalletOfFlavors and share your thoughts with us.