Santa Felisa 2024 PCA

ALLIANCE FOR COFFEE EXCELLENCE PRESENTS

PRIVATE COLLECTION AUCTION:

SANTA FELISA RESERVA ESPECIAL PCA 2024 Indulge in the beloved flavor.

The auction will be on:

New York: 17th June | 19:00 hrs
London: 18th June | 00:00 hrs
Seoul: 18th June | 08:00 hrs

- Results -

Lot Name	Farm	Variety	Process	Region	Estimate Kg	Descriptors
ELIXIR – AFRICAN GESHA – WILD YEAST – NATURAL	El Paraxaj	African Gesha	Wild Yeast Natural	Acatenango Valley ®	69	Apricot, Sweet, Stone Fruit, Pineapple
SCENT OF FLOWERS – AFRICAN GESHA – HEAP FERMENTATION – NATURAL	El Paraxaj	African Gesha	Heap Fermentation Natural	Acatenango Valley ®	92	Apricot, Floral, Lime
MILKY WAY – GESHA 2722 – LACTIC ACID BACTERIA (LAB) – NATURAL	Chualax	Gesha 2722	Lactic Acid Bacteria (LAB) 24 Hrs.	Acatenango Valley ®	138	Papaya, Cherry, Stone Fruit
SOLAR NOON – GESHA 2722 – SACCHAROMYCES CEREVISIAE – NATURAL	El Paraxaj	Gesha 2722	Saccharomyces Cerevisiae Natural	Acatenango Valley ®	138	Black Cherry, Chocolate, Grapefruit, Citrus
SUNRISE – GESHA 2722 – WILD YEAST – NATURAL	Santa Felisa	Gesha 2722	Wild yeast Natural	Acatenango Valley ®	138	Tangerine, Sweet, Apricot
STARLIGHT- GESHA 2722 – HEAP FERMENTATION – NATURAL	El Paraxaj	Gesha 2722	Heap Fermentation Natural	Acatenango Valley ®	115	Floral, Black Tea, Minty
SOLAR ECLIPSE – GESHA 2722 -WILD YEAST – HONEY	El Paraxaj	Gesha 2722	Wild Yeast Honey	Acatenango Valley ®	115	Stone Fruit, Molasses, Apricot, Plum
SUNSET – GESHA 2722 – ANAEROBIC FERMENTATION – HONEY	El Paraxaj	Gesha 2722	Anaerobic Fermentation Honey	Acatenango Valley ®	138	Lime, Sweet & Sugary, Sugar cane
SIRIUS – RED SIDRA -WILD YEAST – NATURAL	Los Jutes	Red Sidra	Wild Yeast Natural	Acatenango Valley ®	46	Cherry, Blackberry, Winey, Floral
THUNDER – LAURINA POINTU – HEAP FERMENTATION – NATURAL	Santa Felisa	Laurina Pointu	Heap Fermentation Natural	Acatenango Valley ®	4	Banana, Papaya, Tropical Fruit, Rum
FIRE – Sl-28 – LACTIC ACID BACTERIA (LAB) 48 HRS – NATURAL	Santa Felisa	Sl-28	Lactic Acid Bacteria (LAB) 48 Hrs.	Acatenango Valley ®	138	Cinnamon, Prune, Cherry, Black Cherry
PINK MOON – Sl-28 – LACTIC ACID BACTERIA (LAB) 24 HRS – NATURAL	Santa Felisa	Sl-28	Lactic Acid Bacteria (LAB) 24 Hrs.	Acatenango Valley ®	46	Cherry, Red Wine, Cinnamon
BLUE MOON – RED PACAMARA – HEAP FERMENTATION – NATURAL	El Paraxaj	Red Pacamara	Heap Fermentation Natural	Acatenango Valley ®	138	Apricot, Cacao Nibs, Roasted Almond
FRUIT FROM THE WOODS- RED PACAMARA – HEAP FERMENTATION – NATURAL	New Orleans	Red Pacamara	Heap Fermentation Natural	Acatenango Valley ®	138	Cashew, Cherry, Black Cherry, Rum
HONEY MOON – SUDAN RUME – HEAP FERMENTATION – NATURAL	El Paraxaj	Sudan Rume	Heap Fermentation Natural	Acatenango Valley ®	92	Pineapple, Apricot, Tropical Fruit

In collaboration with ACE, we are very happy and honored to announce our 14th Reserva Especial edition. A at festival of aromas, fragrances, flavors in unique fermentation processes awaits us.

The 18 years of knowledge, technique and research of Anabella Meneses (Licensed Q-Grader / Q-Processing Expert) backed by the tradition and culture of 120 years of family tradition, supports our multidimensional terroir high-end coffees. Geishas, Pacamaras, Sl-28, Sudan Rume will be on our menu to delight in this PCA “Reserva Especial 14th Edition” auction. Join us and embrace complete COFFEEPHILE knowledge !

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The concept of a “coffee-phile” revolves around an individual who possesses a deep and intense passion for coffee. This person is not merely a casual consumer but rather someone who embraces the entire coffee experience, from selecting and brewing beans to savoring each sip with reverence and appreciation.

A coffee-phile is likely to explore various coffee origins, brewing methods, and flavor profiles, constantly seeking new ways to indulge in their beloved beverage. Their love for coffee goes beyond mere enjoyment; it becomes a lifestyle, an integral part of their identity, and a source of comfort and inspiration in their daily lives.