Arrived August 15, 2022 to Continental Terminals, New Jersey.

Forward has purchased 50 x 69kg bages of Santa Ines Washed Field Blend; Bourbon, Caturra, Catuai, Marcellesa, Geisha


Finca Santa Inés de Medina was originally part of farm El Potrero, property of the Herrera family. It is located in Antigua, Guatemala, 15 minutes away from Antigua’s central park. Margarita Herrera, daughter of Carlos Herrera the original owner, inherited the farm to her son Raul Minondo who ran the farm until he passed away in 2010. Raul Minondo Ayau, took over the farm after his fathers passing, though they’ve been working together for years.

As an agricultural engineer, Raul Minondo Ayau, was eager to continue the legacy. Since it’s beginning, Santa Ines has always strived to maintain traditional varieties and practices that have long characterized and made Antigua Coffee, world famous. Raul has always been passionate of friendly farming and optimization of resources. Thus, he has converted Santa Ines into a coffee garden. Utilizing avocado trees for shade, black beans for intercropping and nitrogen fixation in the ground, and even trying out new production techniques, Santa Ines is a coffee haven.

Family values characterize Santa Ines. Our main aim is to transmit to those that visit us and taste our coffee, that we only sell what we produce inside our farm, and that is, 100% genuine Antigua coffee. With responsible farming and agriculture, precise practices, and a continuous desire for improvement, Santa Ines is your go-to Antigua Coffee.

In the cup profile, expect a classic genuine-Antigua cup profile. Soft red apple, with a lemon, black tea quality. There's almond and nougat, a caramelized brown sugar note and a very refresing and pleasant finish. It's a comfort coffee that could be used for top tier blends and single origin features.

Price Forward paid per kilogram: $8.84 USD FOB 
Process: Washed Mixed Varieties
Producer: Isabel Minondo Duran
Total kilos purchased: 3450kg (50 x 69kg Bag) 
Harvest date: March 2022
Fermentation: Traditional fully washed, 24-hour mucilage fermentation in open-air ceramic tanks 
Drying time: approximately 12 days on patios
Drying temperature: 32°C Max. - 24°C Min.  
Altitude: 1500 masl
Region: Ciudad Vieja, Antigua, Sacatepequez