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2024 Stitch Coffee
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Some specials for you
4 Pack
Single
12 Pack

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Sold out

Sold out

200g
1kg

Sold out

250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

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4 Pack
Single
12 Pack

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Sold out

200g
1kg

Sold out

250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

Sold out

4 Pack
Single
12 Pack

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Sold out

200g
1kg

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250G
500G
1KG
Whole Bean
Aeropress
Batch Brew
Cold Brew
Espresso
Moka Pot
Plunger
Pour Over

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Guatemala, Santa Clara Geisha (Natural)

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About the Bean

Nestled on the slopes of Volcán de Agua in the Antigua Valley, Finca Santa Clara covers 90 hectares at altitudes ranging from 1,550 to 1,890 meters. Ricardo Zelaya, who has been at the helm since 1988 and represents the fourth generation of his family’s involvement, ventured into cultivating the distinct Gesha variety in 2008, drawn by its unique taste profile.

Beginning with an initial batch of 500 seeds, Ricardo managed to cultivate 15 Malawi Geisha plants. These pioneers, flourishing at the highest elevations of the farm, became the progenitors of all Geisha trees now spanning 3 hectares at Santa Clara.

The farm’s dedication to quality and innovation has been recognised multiple times by the Cup of Excellence award (2001, 2009, 2010, 2012, 2018, 2019, 2021, 2022).

The coffee boasts a rich and complex profile, with notes of tea, yellow peach, and concord grape. For the second consecutive year, the Zelayas have processed a portion of their Geisha harvest using natural methods, yielding exceptional results. After harvest, the ripe cherries are cleaned and left to rest overnight. The following day, they are moved to enclosed beds for drying, where they are regularly turned every 15-30 minutes to ensure even drying across 21 days.

Region
Antigua, Sacatepéquez
Variety
Malawi Geisha
Process
Natural
Altitude
1,550-1,890 MASL
Producer
Zelaya Family
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Contact Time
28-32 seconds
Dose
22g
Filter
Draw Time
2:30
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16

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