Guatemala, Santa Irene, Gesha Natural

Cobán is a unique coffee-growing region defined by its cool temperatures, constant cloud cover, and year-round misty rainfall, often compared to the landscapes of the UK. Instead of distinct wet and dry seasons, the region experiences a fine, persistent drizzle known locally as “chipi-chipi,” which can last up to 10 months of the year.

This climate creates challenges for farmers, particularly in managing diseases like leaf rust, and requires careful, adaptive farming practices. Most coffee is shade-grown by small producers, helping protect plants and maintain ecological balance.

Saint Irene is a protected natural forest reserve spanning 129 hectares, owned by Dr. Jacinto Estrada Zanabria. Nestled within this preserved landscape. In 2012, Carlos Estrada, his son, began cultivating a 15-hectare section of the land. What started as a small coffee project quickly developed; by 2013, the entire area had been planted with carefully selected coffee varieties.

The Gesha variety is a recent addition to Santa Irene. First discovered in the 1930s in Ethiopia’s Gori Gesha Forest, it’s celebrated for its floral notes and tea-like mouthfeel.

Guatemalan Geshas often deliver pronounced sweetness and complexity, with volcanic minerality adding unique touches to their signature floral profile. Thanks to the country’s long tradition of producing top-tier specialty coffee, producers have honed the skills to bring out the best in Gesha, earning growing recognition at international competitions.

At Santa Irene, the Brix levels of coffee cherries are measured to determine which parcels and coffee cherries to pick. Brix is a unit used to measure the sugar content of a liquid. In coffee farming, it’s mainly used to gauge the sugar concentration in ripe coffee cherries, offering an objective sign of ripeness and potential quality at harvest. Brix range is between 18-22 degrees. Coffee is sorted at the end of the day. Cherries are weighed, and transported to the wet mill.