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GUATEMALA SANTA ANA COFFEE SCAA SCORE: 86.5

Guatemala Santa Ana Coffee SCAA Score: 86.5
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An expressive Red Catuai from Guatemala’s Santa Ana farm, grown on volcanic soil between two active volcanoes. Anaerobic washed and sun-dried, it offers a tropical flavour burst of lychee, mango, and brown sugar. A clean, complex cup from a farm with a Cup of Excellence pedigree.
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Santa Ana Catuai Anaerobic Washed – Santa Rosa, Guatemala

Finca Santa Ana is nestled in the village of Pueblo Nuevo Viñas, between the Tecuamburro and Pacaya volcanoes in Guatemala’s Santa Rosa Department. Perched on La Gavia mountain, this high-altitude farm (1,599–1,814 masl) is part of a three-farm collective alongside Finca Amatillo and Finca Idolia—each known for unique coffee varieties and distinct flavour profiles that reflect the rich biodiversity of the region.

Santa Ana’s legacy is the work of Roberto Díaz Marroquín, a dedicated grower whose passion for quality coffee shaped the farm’s international reputation. Over the past 30 years, Roberto has overseen every detail—from planting and harvest to processing—elevating Santa Ana to consistent Cup of Excellence recognition and global acclaim for its clean, fruit-forward coffees.

This particular lot is a Red Catuai that underwent an anaerobic washed process: after careful cherry selection and density sorting, it was fermented in sealed tanks to develop complexity, then washed and slowly sun-dried on patios. The result is a bright, structured cup with tropical clarity and excellent sweetness.

Tasting Notes
Expect juicy tropical fruit notes to lead—lychee and mango up front—balanced by rich brown sugar sweetness and rum. This combination makes for a complex and refreshing filter cup or a fruit-forward espresso.

Coffee Attributes

  • Origin: Pueblo Nuevo Viñas, Santa Rosa, Guatemala
  • Farm: Finca Santa Ana (La Gavia mountain)
  • Producer: Roberto Díaz Marroquín
  • Collective: Amatillo, Idolia, Santa Ana
  • Altitude: 1,599 – 1,814 masl
  • Varietal: Red Catuai
  • Species: Arabica
  • Process: Anaerobic Washed
  • Drying Method: Sun-dried on patios
  • Flavour Notes: Lychee · Mango · Brown Sugar · Hops
  • Cup Score: 86.5
  • Terroir: Volcanic soil, native shade trees, high rainfall
  • Certifications: Not specified
  • Recognition: Multiple Cup of Excellence finalist appearances
  • Recommended Brew Methods: Pour-over, Espresso (black), AeroPress, Filter

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