Guatemala Filadelfia

About this coffee

With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles.

Antigua, one of Guatemala’s most famous departments, is one of UNESCO’s “Cultural Heritage of Humanity” destinations. The land is characterized by rich volcanic soil from the three nearby volcanoes, low humidity, ample sunlight, and cool nights. Temperatures range from 64-72ºF, and although the region experiences less rainfall, the moisture-retaining volcanic pumice in the soil keeps vegetation irrigated.

The history of coffee cultivation in Guatemala is linked to the farm that the present lot comes from, Finca Filadelfia. In 1860, Finca Filadelfia, located in Antigua Guatemala, had as its main activity the cultivation of cochineal. This pigment was highly valued in the textile and food industry for its intense and long-lasting shades of red, crimson, and purple. Cochineal was widely used in colonial times as the best dye available. In 1870, Justo Rufino Barrios challenged the determined and visionary character of Don Manuel Matheu Sinibaldi, a pioneer in the agricultural tradition and owner of the farm, by proposing a momentous change: replacing the cultivation of cochineal, which was the main agricultural product at that time in Guatemala, with coffee. This proposal marked the beginning of an important agricultural shift in the country, giving rise to the emergence of the coffee culture in Guatemala. Since then, Finca Filadelfia has been managed by Manuel’s descendants.

Finca Filadelfia is located 150km north of the neo-Gothic church of San Felipe de Jesús, a distinct landmark in Antigua. The estate spans 435 hectares, of which 242 grow coffee of diverse varieties, including Bourbon, Caturra, Catuai, Villa Sarchi, Obata, Pacamara, Geisha, Laurina, Castillo, Tabi, and more. During the harvest season, which runs from November to April, the estate employs up to 275 workers to cover the expansive farmland.