Santa Clara

The Zelaya family boasts a century-long legacy of cultivating coffee in the esteemed region of Antigua, Guatemala. Proud stewards of multiple farms in the area, they have dedicated themselves to meticulously preserving, refining, and enhancing Antigua's reputation as one of Guatemala's most cherished and renowned coffee regions.

Nestled on the fertile southern slopes of the Volcán de Agua in the Antigua Valley, Finca Santa Clara spans ninety hectares. Since 1988, it has been under the ownership and management of Ricardo Zelaya, representing the fourth generation of the Zelaya family devoted to coffee production at Santa Clara.

Ricardo, a forward-thinking farmer, directs his efforts towards achieving the pinnacle of coffee excellence. Overseeing three coffee farms in Antigua—Santa Clara, Hacienda Carmona, and Puerta Verde—and Carrizalito farm in the Nuevo Oriente coffee region of Guatemala. Ricardo's commitment is evident in the management of every aspect. From the precise selection of planted varieties to meticulous attention to plant nutrition, pruning, and the hands-on supervision of the wet and dry mills situated on the estate, Ricardo maintains complete quality control from harvesting to export.

Beyond his dedication to coffee quality, Ricardo is an advocate for sustainability. A quarter of the estate, totaling 25 hectares, is designated as a natural reserve, showcasing his commitment to environmental preservation. In a diversification effort, avocados thrive on approximately 4.5 hectares of the land. Emphasizing eco-conscious practices, all coffee across Ricardo's farms is shade-grown, safeguarding plants from direct sunlight, promoting soil health, and fostering vital habitats for birds and insects.

The family's mills boast eco-friendly features, including sedimentation tanks preventing water system pollution. Notably, composting all mill pulp contributes to organic fertilization, while parchment from the dry mill serves as fuel, reducing reliance on resources. Ricardo Zelaya's holistic approach to coffee cultivation underscores a legacy steeped in tradition and sustainability.