Daily Driver

About the Coffee

Ricardo Zelaya grows coffee at Finca Santa Clara in Guatemala, a farm that has built a reputation for producing clean, consistent lots year after year. The coffee is washed processed, meaning the fruit is removed from the bean before drying, which tends to produce a clearer, more defined cup with a syrupy body.

Spilt Milk was connected to Ricardo through Billy at Common Goal Coffee, who has been working directly with the farm for years. That kind of established relationship matters: it means the sourcing is stable, the quality is reliable, and Ricardo has a buyer who understands what he's producing. The beans go through a standard washed process, where careful fermentation and washing after harvest keep the profile clean and the sweetness intact.

This coffee is part of Spilt Milk's Everyday range, roasted at a medium level to work across brewing methods, whether you're pulling espresso or making a pour over, and whether you drink it black or with milk.

About Spilt Milk

Spilt Milk started as a café in Revelstoke, BC, shaped by Australian café culture and built around coffee that's approachable and consistent. After years in hospitality, the team decided to start roasting their own coffee rather than relying on outside suppliers. Roasting in-house gave them more control over quality and let them build two distinct ranges: an Everyday lineup for reliable, easy-to-brew coffee at home, and a Premium range for more expressive, seasonal lots.

Their sourcing leans on relationships. The connection to Ricardo Zelaya's Finca Santa Clara came through their friend Billy at Common Goal Coffee, who had already spent years building trust with the farm. That's the model: working with people who know the producers well, rather than buying blindly off a list.