GUATEMALA

Organic Guatemala Robusta - Finca Santa Isabel

January 5, 2026 0 comments

New Arrival from Guatemala – Santa Isabel Robusta

Having worked in coffee production all his life, Alex Keller, former Vice President of Anacafé, is committed to organic coffee and its positive impact on both the environment and cup quality. Traditionally producing Arabica, Santa Isabel now offers a Robusta with tasting notes of chocolate, apricot, and melon and a creamy body, cultivated at 1,200 m in Pueblo Nuevo Viñas, Santa Rosa. This lot is 100% USDA Organic, honey processed, and harvested from November to April.

AT A GLANCE

ORIGIN

Guatemala

VARIETAL

Robusta

REGION

Santa Rosa

PROCESS

Honey Processed

PRODUCER

Finca Santa Isabel

ALTITUDE

1,400 - 1,600 meters

CERTIFICATION

USDA Organic

HARVEST

November - April

THE STORY BEHIND THIS COFFEE

This 100% USDA Organic Robusta comes from Guatemala, from the Pueblo Nuevo Viñas area of Santa Rosa, where coffee production is shaped by a strong commitment to organic agriculture and quality-focused cultivation. The coffee is grown at approximately 1,200 meters above sea level, combining the region’s growing environment with farming practices designed to support both environmental responsibility and long-term coffee quality.

Traditionally known for Arabica production, the farm has also explored Robusta as part of its continued experimentation with coffee varieties and production methods. This lot is carefully produced using the Honey Process, a method that preserves some of the fruit during drying and can contribute to greater sweetness and body in the cup.

The result is a distinctive Guatemalan Robusta with a creamy body and a specific flavor profile of chocolate, apricot, and melon. Its organic production and alternative approach to Robusta cultivation make it a unique expression of the farm’s continued commitment to experimentation and coffee quality.

GROWING CONDITIONS

ELEVATION

The coffee is cultivated at approximately 1,200 meters, providing a moderate highland environment for coffee production.

CLIMATE

The growing environment supports the development of the Robusta coffee while allowing the cherries to develop their distinctive fruit and chocolate characteristics.

SOIL

The coffee is cultivated within Guatemala's productive coffee-growing environment, supporting healthy plant development and quality-focused production.

SUSTAINABILITY

The coffee is 100% USDA Organic and produced with a strong commitment to organic agriculture. Organic production is emphasized for its benefits to the environment as well as its potential contribution to long-term coffee quality.

VARIETAL – ROBUSTA

Robusta is traditionally recognized for its strong structure, substantial body, and distinctive flavor characteristics. At Santa Isabel, experimentation with Robusta has allowed the producers to explore how the variety can express itself under Guatemalan growing conditions.

At approximately 1,200 meters , the Robusta is cultivated using organic practices and processed through the Honey Process. This combination contributes to the lot's creamy body and chocolate, apricot, and melon flavor profile.

VARIETAL IN FOCUS

Robusta

ORIGIN

Coffea canephora, native to Central and West Africa, particularly the Congo basin. Now widely grown across Africa, Southeast Asia, and Brazil.

CHARACTERISTICS

Hardy, disease-resistant plant that thrives at low altitudes (200–800 MASL). High yield, cross-pollinating, and significantly more tolerant of heat, pests, and drought than Arabica. Roughly double the caffeine content of Arabica.

CUP PROFILE

Strong, bold, and full-bodied with high bitterness, earthy and grainy notes, and a characteristic rubbery or woody undertone at lower quality levels. Produces excellent crema in espresso.

ROLE IN THIS LOT

Contributes bold body, intensity, crema, and high caffeine strength.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Guatemala Honey Process Coffee Drying Process

1

HONEY PROCESSING

After harvesting, the coffee cherries are processed while retaining a portion of the fruit mucilage around the beans. This remaining mucilage contributes to the coffee's sweetness and body during drying.

2

CONTROLLED DRYING

The honey-processed coffee is carefully dried with the mucilage remaining on the parchment. Controlled drying helps promote even moisture reduction while preserving the developing sweetness and flavor characteristics.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches a stable moisture level suitable for storage and further preparation, helping preserve its creamy body and chocolate, apricot, and melon character.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Chocolate

Apricot

Melon

BODY

Above Average

ACIDITY

Average

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We Selected Lot 1264

We selected this coffee because it offers a distinctive perspective on Guatemalan Robusta. Produced under USDA Organic standards at 1,200 meters, the lot reflects a willingness to explore beyond traditional Arabica production while maintaining a strong focus on responsible cultivation and cup quality.

The coffee's Honey Process further distinguishes it, contributing to a creamy body and complementing its specific flavor profile of chocolate, apricot, and melon. These characteristics create a different expression from the bright, fruit-driven profiles commonly associated with high-elevation Guatemalan Arabica.

For Artizan Coffee, this lot represents the value of experimentation and responsible coffee production. Its organic certification, unusual varietal choice, and distinctive cup profile make it an intriguing addition for customers looking to experience a less conventional expression of coffee from Guatemala.

FAQs

Everything you need to know.

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