History & Origins
The history of San Sebastian Coffee starts over 130 years ago, in 1890, when the land was purchased by Don Salvador Falla Santos.
The farm was founded in 1890 by Salvador Falla Santos and is now managed by a fourth generation member of the Falla family, Estuardo Falla Castillo.
San Sebastian is one of the largest and most historic farms in the Antigua Valley, with more than 2,500 hectares, 500 of which are planted with coffee.
To date, five generations have taken charge over the plantation, each with different personalities and strategies, which combined ensured a history of success and international recognition that characterize San Sebastián.
From the first award it received in 1904 to its wins at the prestigious Cup of Excellence Competition in 2007 and 2015, it’s clear that San Sebastian has mastered the art of coffee production. The estate has maintained its position among the most acknowledged names in Antigua coffee, with only about 50 genuine Antigua farms earning this distinction.
The Falla family bought property there in 1890 and has been farming since. Over the years, their sizeable overall holdings were divided among heirs with much of the land being used for coffee and other farming. Beyond coffee, the family also raise dairy cattle and grows macadamia nuts and avocados.
Terroir & Growing Conditions
Finca San Sebastián enjoys an exceptional location on the eastern slopes of the Acatenango Volcano , positioned within a valley surrounded by three volcanoes: Agua, Fuego, and Acatenango.
This Antigua coffee comes from the San Sebastian farm which sits at about 5000-6000 feet above sea level and spans 450 hectares. The estate benefits from rich volcanic soil from the three nearby volcanoes, low humidity, ample sunlight, and cool nights.
Their presence creates a specialized microclimate, maintaining temperatures between 66-71°F, while active Fuego regularly deposits mineral-rich ash that enriches the soil.
Although the region experiences less rainfall, the moisture-retaining volcanic pumice in the soil keeps vegetation irrigated. The volcanic terroir provides exceptional drainage and mineral availability, with rich volcanic Andisol soils contain high levels of potassium and phosphorus, supporting superior root development and cherry formation.
They use two tiers of shade tree with naturally occurring oak forming the top tier and planted Grevilla and Macadamia forming the lower. This sophisticated shade management creates a canopy which allows coffee to grow more slowly and its sweetness is heightened. This type of canopy also provides habitat for wildlife, protection against erosion and it fosters organic compost.
Processing & Production
San Sebastián operates its own comprehensive processing infrastructure, employing both traditional and modern techniques. They grow both Bourbon and Caturra (dwarf Bourbon) varieties that are then processed at the farm’s own wetmill and 100% sundried. In recent years, the estate has expanded its varietal portfolio, as Estuardo and his family made the decision to plant Geisha on the farm, as a way of increasing both the profile of the farm, and the average price for their coffees, without compromising the business already established around varieties such as Bourbon.
Quality control and use of technology allows the farm managers to analyze every lot that is harvested, ensuring great coffee each year. The estate has also experimented with natural processing, particularly for specialty lots. This specific lot was harvested in February and benefited from dry conditions. The cherries were rinsed and floated immediately after harvest and then the coffee was dried on raised beds for 25 days. During this drying period, the team at San Sebastian manually picked the cherries, selecting only the ripe and undamaged cherries and discarding the rest.
The coffee is packed in grainpro bags at origin to further preserve the character. The farm follows traditional methods while embracing technological improvements, with a sophisticated production system that has technologically improved by each generation.
Cup Profile & Tasting Notes
San Sebastián produces coffee with remarkable complexity and elegance across its various processing methods and cultivars. Cup Characteristics: Aromas of coconut and papaya, with flavors of tropical fruit, graham crackers and brown sugar.
A clean and refined cup that is delicately sweet and juicy. With lots of body and some perceived light smokiness the coffee has deep flavor and sweetness, common to the Bourbon variety. As with other high grown coffee, there is piquant acidity and Antigua’s notable zesty character.
The estate’s Bourbon lots showcase the varietal’s characteristic depth, as Bourbon is not the most common variety these days throughout Antigua but this heirloom cultivar offers sweet, concentrated flavors due to its relatively low yield, somewhat small size and the high elevation where it is grown. For their specialty Geisha lots, the profile shifts dramatically, offering notes: Jasmine, elegant, raspberry, yuzu, black tea, kiwi, mango, & apricot when processed naturally.
The result is a super clean, yet fruity and sweet natural that is also true to the natural characteristics of the San Sebastian Pacamara. The estate’s careful cultivation and processing techniques consistently deliver elegant, well-balanced, rich aroma, and high sweetness characteristic of premium Antigua coffees, with the volcanic terroir contributing mineral complexity that distinguishes San Sebastián’s lots in the marketplace.