Ricardo Zelaya, A fourth-generation coffee farmer, grows coffee on the southern slopes of the Antigua Valley, just off beautiful Volcan de Agua. As a well-studied agronomist, Ricardo was able to deliver us a stunning coffee despite looming threats from coffee leaf rust that affected yields in much of Central America. Ricardo relies on heirloom varieties (bourbon and caturra), an abundance of shade, and careful processing techniques, washing the coffee and laying it to dry on traditional patios. It's no surprise that his coffees have won numerous awards over the years. Santa Clara is a crowd pleaser exemplary of top Antigua coffees - smooth and juicy, with flavors of raspberry, lovely cocoa, and lavender.