On the shores of Lake Atitlàn, on the slopes of the volcanoes, stands the Beneficio Santiago, a collection and processing station for washed coffee. It has been led by Juan Pira for more than twenty years. At Beneficio Santiago, about 10,000 bags of coffee are processed at each harvest: part of its own production and part of other small farmers in the area. Juan Pira experiments year after year with new fermentation techniques that can improve the profiles in the cup ensuring adequate consistency to the product. Its mission is to dedicate itself to small batches of high quality respecting the delicate volcanic ecosystem where it produces. Compared to Finca La Providencia, Alto Refugio is located at a higher altitude and has lower productivity, equal to about 800 bags per year.
Characteristics in the cup: High body and excellent composite aromatic structure. The sweet acidity of orange meets the sweetness of honey and fresh pineapple. The subtle and fine acidity persists in the sweet aftertaste.
Santiago de Atitlàn, Agua Escondida
Juan Francisco Pira gestisce la finca Alto Refugio e la stazione Beneficio Santiago
Villa Sarchi, Typica, Bourbon
Washed with fermentation in the tank between 24 and 48 hours
Honey, orange marmalade, pineapple