Guatemala Finca El Platanillo (Geisha)

TASTING NOTES:

Floral, blueberry, pineapple

ROAST:

Medium Light

COFFEE PROFILE:

Coffee was first introduced to Guatemala in the 18th century by Jesuit missionaries, who brought it to the monasteries of Antigua. Over the next 150 years, coffee estates expanded throughout the country, largely owned by European colonists. Following Guatemala’s independence in 1821, coffee production increased rapidly, establishing the nation as a significant global producer. In 1952, the Agrarian Reform Law redistributed land from 1,700 estates to nearly 500,000 local and Indigenous people. However, a 36-year civil war followed, severely disrupting coffee production.

In time, coffee regained its importance, and today Guatemala is renowned for producing exceptional coffees. Approximately one quarter of the population is involved in coffee growing or processing in some capacity. In San Rafael Pie de la Cuesta, within the San Marcos region, lies Finca El Platanillo. The farm has been owned by the Coto family since 1977, when it was purchased by Samuel Coto Escobar. Management passed to his son, Stuardo, in 1985, who continues to oversee the farm today.

Finca El Platanillo spans 347 hectares of coffee plantations and native forest. Stuardo has worked diligently to balance environmental conservation with the production of high-quality coffee. He closely monitors soil health, flora, and fauna to maintain this equilibrium. The farm has held Rainforest Alliance certification since 2005, making it one of the pioneers of this certification in Guatemala.

A thriving community lives on the farm, with residents maintaining personal gardens and growing their own vegetables, supported by seven natural springs that flow through the property.

In 1992, the Coto family established their own wet and dry milling facilities, allowing them to process and export their coffee independently. The farm primarily cultivates Catuai and Sarchimor varieties, alongside experimental plots, including this Geisha lot. A varietal garden featuring 150 different cultivars is used to assess which varieties are best suited to the farm’s climate.

During harvest, cherries are handpicked at peak ripeness and transported to the wet mill for sorting. Underripe and overripe cherries are removed before the remaining fruit is spread evenly on raised beds to dry under the sun for 30 to 35 days. In the early stages, the cherries are turned frequently—three times per hour during the first three days, every half hour from days four to seven, and hourly thereafter—ensuring even drying and preventing mould growth. The farm uses the natural processing method to conserve water and reduce environmental impact. Once optimal moisture levels are reached, the coffee is sent to the dry mill for hulling and export preparation.

Quality remains central to operations at Finca El Platanillo. A dedicated quality control team, led by Stuardo’s son Samuel, focuses on achieving exceptional cup quality while minimising resource use. The farm also collaborates with Anacafe’s social arm, Funcafe, to support the Bachillerato en Ciencias y Letras con Diplomado en Café, an educational program that teaches students about coffee production. El Platanillo and its sister farm, El Panorama, host students by providing accommodation and hands-on training. Several graduates have gone on to work within the Coto family’s farms.

The wellbeing of employees and their families is a core priority. A primary school was built in 1978 for workers’ children, followed by the opening of the Nuevo Platanillo School in 2002, which serves both farm families and nearby communities. With the support of donors and the Coto family, the school now features a fully equipped computer lab with internet access, benefiting students of all ages.