Ricardo Zelaya is a fourth-generation coffee producer in Antigua, Guatemala, with his family’s coffee legacy beginning all the way back in 1908. Since taking over the family business in the 1980s, Ricardo has focused on raising the bar for quality. His dedication to improving both the farming and processing of coffee has built a well-earned reputation for excellence, making his coffees synonymous with quality and craftsmanship.

Over the past four years, we have had the pleasure of building a relationship with Ricardo. We have visited him on multiple occasions, sharing cupping sessions and learning from his expert approach to coffee production. His meticulous attention to detail in every step of the process resonates deeply with our values, and his passion for creating exceptional coffee is evident in every cup.

Sustainability is at the heart of Ricardo’s work at Santa Clara. A quarter of the farm is kept as a natural reserve, while crops like avocados and shade plants promote biodiversity. Ricardo's team also composts coffee pulp, repurposes parchment as fuel, and uses sedimentation tanks to protect local waterways. These eco-conscious practices ensure that Santa Clara produces exceptional coffee while preserving the environment for future generations.

Santa Clara’s decaf coffee undergoes the Swiss Water Process, which gently removes caffeine while preserving the integrity of the beans. This washed Bourbon offers delightful tasting notes of caramel, chocolate, and red apples, ensuring a rich and flavourful cup.