Arabica in San Marcos and Freijanes, Guatemala



San Marcos & Freijanes

Guatemala has an interesting history in the cultivation of coffee that began in the second half of the 17th century. It is a country that occupies the second place of Arabica producers in Central America and in which around 90% of all its crops grow at an altitude of more than 1,300 meters above sea level.

The country's connection with the Pacific Ocean and the Caribbean Sea, as well as its impressive orography with mountains, volcanoes, lakes and its tropical forests, form more than 300 microclimatic zones in 8 coffee regions of Guatemala: Acatenango, Antigua, San Marcos , Huehuetenango, Atitlán, Cobán, Oriente and Fraijanes. This impressively diverse climate allows dozens of different varieties of coffee to be grown, which in combination with other variables such as processes opens up an unlimited world of coffee flavors.



La Platanillo Farm has belonged to the Coto family since 1977, when Samuel bought it. In 1985, he handed over the administration to his son Stuardo and since then he began to focus on quality, productivity with social awareness and care for the environment.

Two years ago we started from the R&D department to carry out experimentation in this very special farm and this year we went to it to update the recipes and add new ones developed by the R&D department. This is the third year of our collaboration, a perfect time to take another step towards a more complex and interesting coffee.

We also added a new location in the Freijanes region. the Finca de Los Conejos, located at an altitude of 1600 meters.





Icatu and Catuai varieties

This year, 6 processes were implemented at Finca El Platanillo, for each of them the icatu variety was used:

  • Ice ice baby fermentation
  • Combination wash dry fermentation
  • Natural Hot combined fermentation
  • Natural combined cold fermentation
  • Natural triple fermentation
  • Honey combined

At the Finca de Los Conejos, 2 experiments were launched using the catuai variety:

  • Natural Hot combined fermentation
  • Natural combined cold fermentation