15th June, 2021 at 23:00pm (London)

Introducing Santa Felisa
Reserva Especial Macro Flavors

We would like to welcome you to the new edition of Santa Felisa Reserva Especial. This time, we would like to introduce you to the Macro Flavors of our coffees. In Spanish, we have a saying: in the smallest jars, the best perfumes are kept. And we think this is also true for coffee beans: in its tiny world, Macro flavors are kept.

Through the lens of our Santa Felisa camera, we would like to bring you the photographs of those little things that make our coffee profiles a real Macro Flavor experience. Starting from the rich soils of the abundant organic nutrients to the different shapes of each varieties’ leaves, all the way to the cherries and their deep sweet components. The greatest combination of details brings out the best tastes in each cup.

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11th auction edition

Reserva Special

15th June 2021 @ 23:00 London

Tuesday, June 15th, 2021

  • 15:00pm: Los Angeles
  • 18:00pm: New York

Wednesday June 16th , 2021

  • 01:00am Riyadh
  • 06:00am Shanghai
  • 07:00am Tokyo
  • 07:00am Seoul
  • 08:00am Sydney

And what is new inside our Macro Flavors?

We decided to do a natural process with all the varieties in this auction´s edition. But with different flavor enhancers, such as wild yeast. Our all-time favorite Geisha and Pacamara varieties will be added saccharomyces and lacto-bacterias that we have previously used in our wet process. We think the flavors are just “Macro”.

Last week, we held the cupping selection of these varieties and their best profiles at Anacafe’s lab. We have chosen 13 coffee lots, which main characteristics will prove to you why we gave this auction the Macro flavors heading. The real sensorial experience of Macro Flavors is complete once all international cuppers and buyers taste them.

We hope you enjoy them as much as we have.

Who produces Santa Felisa coffee?

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.

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.

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