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Santa Isabel

$28.00

Almond and dried apricot with a caramel finish

Origin: Cobán, Guatemala
Variety: Caturra
Processing Method: Washed
Producer: Valdés Family
Relationship Length: Since 2011

Shipping

We strive to dispatch all orders within one working day of your purchase.

Standard post is FREE for orders over $60 (or $9 for orders under $60) Australia-wide.

Express Post is $11 Australia-wide.

In addition we offer free Click and Collect from our Weston St Roastery in Brunswick East, Monday - Friday between 8am till 4pm. Orders are usually ready within 24 hours.

See more on shipping here.

Bag Recycling

Our coffee bags are soft-plastic recyclable. If you don’t have access to a drop-off point, you can easily return them to us for recycling. Learn more.

2025 marks 14 years of our partnership with producer Luis ‘Wicho’ Valdés and Santa Isabel Estate. The 300-hectare farm sits in Guatemala’s Alta Verapaz department, where the lush rainforest, cool climate and plentiful rainfall create fantastic conditions for growing coffee.

In recent years, Wicho has taken bold steps to reduce his reliance on chemical inputs and non-organic materials, recognising that these can lead to a vicious cycle of soil degradation and the need for more inputs. Instead, he’s begun producing his own biofertiliser, which helps make the coffee plants more naturally resistant to disease and insects. As he puts it, “Instead of investing in medicine, we want to invest more in nutrition.”

The results of this progressive approach have been significant – Wicho no longer uses pesticides, and his reliance on fungicides has more than halved. These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.

Market Lane co-founders Fleur and Jason with producer Luis ‘Wicho’ Valdés.

Santa Isabel is a 300-hectare farm that sits in Guatemala’s Alta Verapaz department.

Wicho now produces his own biofertiliser, using micro-organisms and organic compounds including coffee cherry pulp (pictured).

“Instead of investing in medicine, we want to invest more in nutrition,” Wicho says.

These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.

Market Lane co-founders Fleur and Jason with producer Luis ‘Wicho’ Valdés.

Santa Isabel is a 300-hectare farm that sits in Guatemala’s Alta Verapaz department.

Wicho now produces his own biofertiliser, using micro-organisms and organic compounds including coffee cherry pulp (pictured).

“Instead of investing in medicine, we want to invest more in nutrition,” Wicho says.

These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.

Market Lane co-founders Fleur and Jason with producer Luis ‘Wicho’ Valdés.

Santa Isabel is a 300-hectare farm that sits in Guatemala’s Alta Verapaz department.

Wicho now produces his own biofertiliser, using micro-organisms and organic compounds including coffee cherry pulp (pictured).

“Instead of investing in medicine, we want to invest more in nutrition,” Wicho says.

These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.

Market Lane co-founders Fleur and Jason with producer Luis ‘Wicho’ Valdés.

Santa Isabel is a 300-hectare farm that sits in Guatemala’s Alta Verapaz department.

Wicho now produces his own biofertiliser, using micro-organisms and organic compounds including coffee cherry pulp (pictured).

“Instead of investing in medicine, we want to invest more in nutrition,” Wicho says.

These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.

Market Lane co-founders Fleur and Jason with producer Luis ‘Wicho’ Valdés.

Santa Isabel is a 300-hectare farm that sits in Guatemala’s Alta Verapaz department.

Wicho now produces his own biofertiliser, using micro-organisms and organic compounds including coffee cherry pulp (pictured).

“Instead of investing in medicine, we want to invest more in nutrition,” Wicho says.

These new practices have led to healthier, more resilient trees that produce deliciously distinct and wonderfully complex coffees.