Guatemala Santa Rosa Buenos Aires is owned by the Alfaro family and run by Gustavo, a 4th generation producer. The farm is located in La Democracia, Huehuetenango, on the border with Mexico. The area is famous for its limestone hills, and non-volcanic soils, which contribute to its unique cup profile. Santa Rosa is on the exposed side of a mountainous formation and consequently experiences large temperature fluctuations, with limited cloud cover and hot winds coming down from Mexico. These factors give a very complex cup profile, with a prominent citric acidity and delicate florals. Coffee is grown from 1500 to 2000 masl, with mostly bourbon, but some geisha, typica and pacamara.
Large sections of the farm at Guatemala Santa Rosa Buenos Aires are protected areas of wild woodland, where the coffee grows alongside the indigenous plants, in a permaculture style environment to promote biodiversity and maintain the soil structure and natural nutrient replenishment. The farm is RFA and UTZ certified and employees are given access to education for their children. Santa Rosa competed in the Cup of Excellence in 2012 with a typica lot from the plot Buena Esperanza, and placed second in the auction. Santa Rosa has competed a number of times since then too.
Gustavo has recently invested in new fermentation tanks and pulping equipment and it’s all kept immaculately clean in order to get the cleanest cupping profile possible. The coffee is dry fermented for between 20 and 24 hours, before being washed and graded in channels and finally the coffee is patio dried.