Organic Rhino Project

Finca Santa Isabel is a family-owned coffee estate located in the lush highlands of Alta Verapaz, Guatemala , near the town of Coban . Owned and operated by the Valdés family for multiple generations, the farm is managed today by Luis “Wicho” Valdés , a forward-thinking producer who has elevated the estate’s reputation through sustainable practices and exceptional coffee quality.

Spanning over 300 hectares , Finca Santa Isabel is dedicated to cultivating high-quality Arabica varietals , including Caturra, Bourbon, and Catuaí , at altitudes ranging from 1,200 to 1,500 meters above sea level . The farm benefits from the region's humid, subtropical climate , rich clay-loam volcanic soils , and consistent rainfall, which contribute to the coffee’s complexity and vibrant acidity.

Santa Isabel is Rainforest Alliance and C.A.F.E. Practices certified, emphasizing environmental stewardship and community development. The estate employs shade-grown techniques , planting coffee under a diverse canopy of native trees to promote biodiversity, prevent soil erosion, and provide natural pest control. The Valdés family also focuses on water conservation and has implemented a closed-loop wet mill system to reduce water usage and pollution.

The farm is also known for its meticulous post-harvest processing. Coffees are fully washed and fermented, then carefully dried on raised beds and patios , ensuring optimal flavor development. The estate consistently produces coffees with flavor profiles featuring bright citrus, floral aromas, chocolatey sweetness, and a balanced body .

Beyond coffee, Finca Santa Isabel is deeply committed to social responsibility. The Valdés family supports local communities by providing employment, training, and access to education and healthcare services for farm workers and their families.

Through a combination of tradition, innovation, and sustainability, Finca Santa Isabel continues to be a benchmark for specialty coffee in Guatemala.

This coffee is sourced from a network of smallholder farmers in the Yirgacheffe district of Ethiopia’s Gedeo Zone, located within the Sidama Region of southern Ethiopia. In this high-elevation coffee-growing area—ranging from approximately 1,700 to 2,100 meters above sea level—generations of farmers cultivate heirloom Ethiopian varieties under semi-forest and garden coffee systems.

Coffee in Yirgacheffe is commonly grown on small family plots averaging less than two hectares. Farmers intercrop coffee with enset, maize, and native shade trees, maintaining biodiversity and traditional agroforestry systems. The fertile Clay-Mineral Rich Volcanic Soil of the region, combined with consistent rainfall and high altitude, contributes to the distinctive floral aromatics and fruit-forward character that define Yirgacheffe profiles.

For Natural (sun-dried) Grade 4 lots, ripe cherries are hand-harvested during the main harvest season, typically from November through January. The cherries are then dried whole on raised African beds or patios, where they are regularly turned to ensure even drying. Once moisture levels are stabilized, the dried cherries are hulled, graded, and sorted for export.

These lots are selected for their regional typicity, affordability, and organic production practices. While not tied to a single estate, this offering represents the collective work of smallholder producers who rely on local cooperatives, dry mills, and exporters for processing, certification, and access to international markets. It reflects the traditional cultivation methods, highland terroir, and community-based coffee culture that define Yirgacheffe’s global reputation.