Finca El Platanillo has been in the Coto family since 1977. When Stuardo Coto took over in 1985, he began refining the farm around a simple idea: let the land dictate the decisions. With higher-than-average rainfall and a demanding microclimate, not every varietal performs well here. Instead of planting broadly, Stuardo established a varietal garden of nearly 150 selections, evaluating each for yield, adaptation, and most importantly, cup quality. Only the varieties that succeed across all three are planted at scale.

Sustainability is approached with the same discipline. In recent years, El Platanillo has expanded its natural processing program to reduce water use without compromising quality. Farming and processing decisions are informed by ongoing collaboration with respected agronomists and coffee scientists. Today, Samuel Coto, Stuardo's son, oversees quality control, cupping and documenting each lot and using that information to determine farm management decisions.

Harvest is guided by brix measurements, with sugar content benchmarks set for each varietal. After picking, cherries rest for in an anaerobic environment for 24 hours before being sorted and moved to raised beds for 30 to 35 days of drying. Early in the drying phase, the coffee is turned frequently to ensure even moisture loss and controlled fermentation.Final density and optical sorting at the family owned Subeneficio dry mill prepare the coffee for export.

El Platanillo operates with a clear framework: test thoroughly, measure carefully, and let quality determine what moves forward.