Country: Guatemala
Region:La Libertad, Huehuetenango
Varietal: San Ramon, Caturra
Process: Washed
Altitude: 1,800 MASL
Cupping Notes: Cherry, Orange Blossom, Dark Chocolate
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso

Description: Finca El Coyolar is a family-operated farm tucked into Aldea El Tesoro, La Libertad, in Guatemala's celebrated Huehuetenango region, and it's a quiet example of what patience and a long view can build. Don Antulio Paulino Castillo Ramos bought the land back in 1997, when it was still being farmed mostly for corn, and slowly transformed it into a dedicated coffee property with a clear vision for where it could go. Today El Coyolar covers 3.49 manzanas (about 80 cuerdas), roughly 90% of it planted in coffee, with banana grown alongside for crop diversity and a little extra stability for the family. Sitting at 1,800 meters, the farm catches the cool mountain air of the Cuchumatanes highlands, which slows cherry maturation and lets quality develop on its own time. With steady annual production of approximately 150 quintals, Finca El Coyolar represents a commitment to quality, tradition, and long-term sustainability within the Huehuetenango region.

The San Ramón and Caturra here are harvested at peak ripeness between January and April, then processed the traditionally with an 18–24 hour fermentation followed by roughly 5 days of drying, depending on what the weather gives them. Clay-loam soils, well-drained and rich in organic matter, and a defined dry season during harvest set up clean, dependable cup quality year after year. In the cup, look for Cherry, Orange Blossom, and Dark Chocolate.