Notes: Honeydew, almond butter, sumo tangerine
Country: Guatemala
Farm: Finca El Platanillo
Region: San Marcos, San Rafael Pie De La Cuesta
Varietal: Gesha
Lot: El Mirador
Process: Natural
Altitude: 1,450 MASL
Description:
El Mirador, which translates to “watch tower,” is aptly named for its location at the very top of Finca El Platanillo, sitting at 1,450 meters above sea level (MASL). From this vantage point, you can see the entire farm, highlighting both its strategic and symbolic importance. This lot is renowned for its rigorous cherry selection process, which is central to the farm’s commitment to quality control.
Quality Control and Cherry Selection
At El Platanillo, cherry selection is treated as one of the most critical steps in producing high-quality coffee. The quality control team, based in the cupping lab, studies the flavor profile of each varietal at various brix levels—measuring the sugar content—to determine the optimal point for picking, tailored to both the specific varietal and the chosen natural processing method. This data is then communicated to farm managers and pickers to ensure that only cherries at the ideal ripeness are harvested.
Upon arrival at the wet mill, the cherries undergo another selection process, where they are weighed and any remaining slightly unripe cherries are removed. These meticulous steps ensure that only the best cherries proceed to drying, maximizing the coffee’s desirable attributes.
Process
The El Mirador lot undergoes a sun-dried natural process that takes approximately 30 to 35 days. The drying regimen is precise: for the first three days, cherries are moved three times per hour; from days four to seven, every half hour; and from day eight until drying is complete, once every hour. Each daily lot is cupped separately, and once approved by the quality control team, the coffees are blended for final production.
El Platanillo History
Finca El Platanillo was acquired by Mr. Samuel Coto Escobar in 1977, who managed it until 1985. Management then transitioned to his youngest son, Mr. Stuardo Coto. Under Stuardo’s leadership, the farm has prioritized ecosystem health, community welfare, coffee quality, and productivity. The guiding principle has always been to harmonize environmental stewardship with efficient coffee production.
Environmental and Social Commitment
From the beginning, Stuardo Coto has implemented environmentally friendly practices that not only meet certification standards but also reflect his personal dedication to sustainability. The farm closely monitors its flora and fauna, fostering a thriving environment. When certification programs such as Rainforest Alliance, Starbucks’ “Café Practices,” and 4C emerged, El Platanillo was already prepared, earning Rainforest Alliance certification in 2005 and even pioneering the Climate Module, which is now part of the standard requirements. The farm community enjoys access to their own vegetable gardens and fresh water from seven natural springs, benefiting both residents and neighboring communities. Education remains a top priority: since its inception, the farm has provided grade school education for resident children. In 2002, with support from long-term clients, the Nuevo Platanillo School was established on donated land, expanding educational opportunities to children from nearby areas. The school features a modern computer lab with internet access, teaching digital skills from an early age. Recently, El Platanillo partnered with Funcafe (Anacafe’s social arm) to launch the “Bachillerato en Ciencias y Letras con Diplomado en Café” program, which won the SCA Sustainability Award in 2017. This initiative provides hands-on education in coffee cultivation and processing, with some graduates joining farm projects or continuing their work within the Coto family’s operations.
Coffee Innovation and Research
High quality and productivity have always been central goals for Finca El Platanillo. Stuardo Coto has dedicated years to researching varietals suitable for the farm’s unique microclimate, which features above-average rainfall for Guatemala. A varietal garden, containing around 150 different varieties by 2021, allows for thorough studies in adaptation, productivity, and cup characteristics. Only those that excel are planted in new sections of the farm. Processing research has also focused on sustainability, with natural processes favored to minimize water usage. Under the leadership of Samuel Coto, son of Stuardo, the quality control team continuously evaluates data from various processes to develop recipes that maximize flavor while conserving resources. After a decade of selecting and refining Geisha plants, El Platanillo produced a single lot that competed in the Cup of Excellence competition in 2020, achieving 10th place among Guatemala’s best coffees—a testament to the farm’s commitment to excellence and innovation.