Grown in the Acatenango Valley, Santa Felisa’s coffees benefit from an ideal mix of cool mountain breezes, warm days, and crisp Pacific evenings. This unique climate helps concentrate sugars in the fruit, resulting in dense, sweet beans with vibrant flavour. 

Cherries are selectively handpicked only at peak ripeness (18–23 brix), then carefully dried on raised beds to ensure consistent airflow and even drying. The process is gentle on both the cherries and the people who turn them daily. Direct sunlight is avoided to help regulate microbial activity, allowing naturally occurring microorganisms on the farm to dominate the fermentation process. 

The Red Pacamara variety is a natural cross between Pacas and Maragogipe and is renowned for its large bean size and unique flavour profile. This natural lot is very complex with notes of tropical fruits, orange citrus and blackcurrant.