Santa Elisa, Guatemala – Instant Coffee

Description

Santa Elisa, Guatemala Instant Coffee represents our tenth release of Instant Coffee. We collaborated with Swift Cup Coffee to bring this offering to market. Just tear open a packet, mix it with about 10 ounces of hot or cold water, and stir. The resulting brew is the next best thing to a freshly brewed cup at one of our coffee bars.

Are you doing a double take at this product? That makes sense because most freeze-dried/instant coffee is absolutely terrible. That is because the worst of the worst coffee is used to make most of the products in the grocery stores. We have been tasting soluble coffee from other roasters and have been impressed with the results. Our R&D process was lengthy and we found the brewing and dehydration process used by Swift Cup offered the best representation of our coffees.

The specialty Santa Elisa, Guatemala Instant Coffee is an amazing alternative to all those times when you can’t get to a Blueprint Coffee Bar or you don’t have your scale, dripper, and burr grinder with you. Some great situations for Blueprint Instant:

• Camping
• Smoothies
• Cooking/Baking
• Visiting your parents over the holiday…..(we see you 26-month-old can of store brand)
• The office
• A pack in the glove box for road trips
• In your purse/bag for when you can’t make it to the coffee shop before work
• Tucked into a saddle bag to turn that water bottle into a cold brew along your century ride
• On a long flight
• Hotel rooms

CONSUME BY OCTOBER 2026

 

ABOUT SANTA ELISA

This coffee comes to us from longtime exporter partner Los Volcanes Coffee. We’re proud to support their work on sustainability — care for the earth and for people — in coffee production. 

Finca Santa Elisa is a 506-hectare estate near the town of San Pedro Yepocapa, in the Acatenango region of Guatemala. With 360 hectares planted with coffee, the farm employs as many as 300 harvesters — it’s an important source of income for many local residents.

Santa Elisa sits just west of two huge, active volcanoes: Acatenango and Fuego. Volcán de Fuego is one of the most active volcanoes in the world, spewing gas and ash. While this volcanic soil is good for coffee growing — it’s nutrient-dense and well-drained — the volcanic activity presents some challenges in processing coffee. Workers must wash the volcanic ash from the cherries thoroughly to avoid causing problems with the depulpers. 

Los Volcanes processed this coffee at their Antigua mill, called Beneficio La Esperanza. Workers wash the fruit from the coffee seeds, then dry the coffee on patios. The cupping lab on the mill evaluates each lot and provides feedback to farmers, continually improving quality and consistency.

H1 VARIETY

Extensive refurbishing and innovations in management have helped Santa Elisa drastically increase harvest yields. The farm has grown from producing 700 quintales of coffee cherries in 2017 to 34,000 quintales today. Santa Elisa is committed to pursuing continual improvement, actively experimenting with growing various coffee varieties. 

This lot is the result of that experimentation: it’s one of the first harvests of the H1 varietal. This varietal, also called Centroamericano, is a hybrid of the rust-resistant T5296 and Ethiopian landrace Rume Sudan. The result is a leaf rust-resistant and very high yielding tree. This agricultural experimentation is a crucial way to address the impacts of climate change already affecting coffee growers. And it produces some delicious coffees.

TEAM TASTE NOTES

almond, brown sugar, orange, dried fruit