FINCA Santa Isabel
Finca Santa Isabel sits at an elevation of 1,100 to 1,300 meters above sea level in Santa Rosa, Pueblo Nuevo Viñas, in the region of Nuevo Oriente. This rainy, ex-volcanic region has mineral rich soils that allows the farm’s genetically diverse plantations to flourish into the finest coffees.
Meet Alexander Keller
Alexander Keller is a 4th generation coffee farmer and mastermind behind Finca Santa Isabel. His innovative personality and forward-thinking practices led him make the switch from traditional farming practices to certified organic ones, which he has perfected over the last 12 years. However, 4 years ago, he decided to take it a step further – converting his farm into an entirely biodynamic production. Since taking over the operations at the farm, Alex has worked to unite the environmental and social components of the farm and diversify his production to include various genetic-strains to ensure it’s long-term sustainability.
Producer: Alexander Keller
Location: Nuevo Oriente, Guatemala
Altitude: 1,100 – 1,300 meters above sea level
Farm size: 1,000 Hectares
Coffee varietals: Sarchimor, Robusta, Pache, Icatú, Castillo, among others
Process: Washed, Natural, Aerobic and Anaerobic Fermentation, Red Honey, Yellow Honey
Post harvesting facilities: Custom-built wet mill, Dry mill, Drying patios, Guardiola dryer
Harvest: December – March
All of the coffees produced at Finca Santa Isabel are grown under the dense shade from a heavily protected ecosystem. Guided by his environmental preservation principles, Alex began exploring biodynamic practices to improve the health and quality of his coffees. His organic fertilizers are enriched with biodynamic preparations consisting of pulp, vermicompost and manure – all of which are grown or cultivated in the farm to create a self-sustaining ecosystem that integrates all aspects of the land. What a perfect way to experience the coffee’s unique terroir! Adding to this already innovative approach is Alex’s passion for experimentation, constantly perfecting his anaerobic fermentation, washed, and yellow and black honey processing methods.