Ricardo and Katia Zelaya

The Zelaya family has been a cornerstone of Guatemalan coffee production for over four generations, with their legacy centered on the historic Finca Santa Clara. Located on the southern slopes of the Antigua Valley, the farm benefits from the region's nutrient-rich volcanic soil and high elevations, ranging between 1550 and 1800 meters above sea level. This unique microclimate, combined with the family's dedication to traditional and modern cultivation methods, has established their coffee as a benchmark for quality in the specialty sector.

Ricardo Zelaya, a fourth-generation producer, has managed the estate since 1986. His leadership is defined by a philosophy of continuous improvement, focusing on agricultural innovation and the refinement of processing techniques. Under his guidance, the farm utilizes strictly controlled shade trees to ensure the coffee cherries mature at an optimal pace, which is essential for developing the complex aromatic profiles for which Santa Clara is known. His work has earned the estate significant acclaim, including multiple awards in the Guatemala Cup of Excellence competition, specifically in 2001, 2009, and 2010.

Katia Zelaya, working alongside her father and sister, plays a vital role in the family's operations and their broader commitment to social responsibility. The family is deeply involved in community advocacy, most notably through the Santa Clara Scholarship Program. This initiative, which began with the construction of a schoolhouse at their remote Finca Carrizal in 2007, provides essential educational support to the children of their farm workers. Katia and her family continue to spearhead these efforts, ensuring that their business model remains as focused on human development as it is on agricultural excellence.

The farm is known for cultivating a variety of cultivars, including Bourbon, Caturra, Catuaí, and Bourboncito. The processing methods employed at Santa Clara are highly regarded, with the team experimenting with both traditional washed processes and natural processing on raised drying beds. These efforts are supported by a sophisticated dry mill facility on-site, which allows the family to maintain strict quality control from the moment of harvest through to the final export stage.

Beyond their technical expertise, the Zelayas have fostered long-standing direct trade relationships with roasters globally. These partnerships are often built on a shared commitment to transparency and sustainability. By hosting roasters and industry professionals at the estate, Ricardo and Katia provide a firsthand look at the complexities of coffee production, from fermentation experiments to the meticulous hand-sorting processes that define their output.

Today, the story of Ricardo and Katia Zelaya stands as a testament to the intersection of heritage and modern specialty coffee production. Their ability to balance the demands of a competitive global market with a deep-rooted commitment to their land and community has made them influential figures in the industry. As they continue to adapt to new environmental and economic challenges, their work remains a primary example of how multi-generational expertise can drive both quality and social impact in coffee-growing regions.