Organic Stout

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.

Grown in the lush, volcanic highlands of Takengon , in the Aceh region of northern Sumatra , this coffee is produced by smallholder farmers who have cultivated Arabica coffee for generations. These producers farm on small plots—typically less than one hectare—and practice traditional methods passed down through families and communities. The region’s fertile volcanic loam soils , high elevation (ranging from 1,200 to 1,500 meters above sea level ), and unique microclimates create optimal growing conditions that contribute to the deep, earthy complexity Sumatra coffees are known for.

The coffee undergoes wet-hulling (locally known as giling basah ), a traditional Indonesian processing method in which the parchment is removed while the beans are still semi-wet. This technique, combined with drying on patios or covered beds, gives the coffee its distinctive heavy body , low acidity , and complex flavor notes.

Once processed, the green beans are sent to be decaffeinated using the Mountain Water Process (MWP) —a chemical-free decaffeination method that uses clean mountain water to gently remove caffeine while preserving the bean's original flavor integrity. The result is a decaf coffee that maintains the rich taste and character expected of a Mandheling.

This coffee is both USDA Organic and Fair Trade USA certified, ensuring that farmers receive fair compensation and that environmentally sustainable practices are upheld throughout the production cycle.