Guatemala - El Platanillo - Natural Process Pacamara
Tropical notes of pineapple and loquat are complemented by a juicy, tamarind-like brightness.
We roast and ship Monday - Friday.
Orders received before 9am typically ship same day.
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Technical Information
Producer: Stuardo Coto
Region:San Rafael Pie de la Cuesta, San Marcos, Guatemala
Harvest: Spring 2024
Varietal(s): Pacamara
Process: Natural Process
Altitude: 1,450 masl
Roasters Cupping Score: 87
Agtron Gourmet Color: 105 (light)
Exporter: Panorama Coffee
Importer: Panorama Coffee
Coffee Story
In 1977, Mr. Samuel Coto Escobar purchased Finca El Platanillo and managed it until 1985. In 1985 the farm management was passed to Mr. Samuel’s youngest son, Mr. Stuardo Coto. Since then, management has focused on the ecosystem, the community, coffee quality and productivity.
At Finca El Platanillo, Stuardo has managed to promote and perpetuate environmentally friendly practices which are not only compliant with current day certifications, but with his own personal quest to find the balance between the ecosystem and a productive high quality coffee plantation as one wholesome unit. Close monitoring of flora and fauna has allowed for the rich environment of the region to thrive in the farm.
Regarding the coffee itself, high quality and productivity have always been the goal. For many years,Stuardo, has been constantly studying and researching varietals that will adapt at El Platanillo’s specific conditions. Rainfall in El Platanillo is considerably above average for Guatemala, and thus, not all varieties adapt well to the microclimate. For this reason, many years ago he started a varietal garden where all varietals(around 150 varieties) are deeply studied both for their production capabilities, adaptation to the microclimate, and most importantly cup characteristics. Varieties that are found ideal for the farm are thoroughly tested and then plotted as a new plantations.
Along with varieties, much research has been done regarding processing. Keeping in mind the high environmental cost of water usage, natural process has been selected as part of the main processes to research in order to standardize less use of water in coffee processing at El Platanillo. El Platanillo’s quality control, led by Samuel Coto, son of Stuardo, has been evaluating data from all processes with the many varieties tested in order to determine a recipe for achieving the best attributes in cup while still using less resources to process the coffee.
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Varietal
Pacamara is a bourbon type varietal, a cross between Pacas and Maragogipe, known for its very large bean size and its potential for an excellent cup quality. It is an unstable, non-homogenous varietal meaning subsequent generations can revert back to varietals further down their lineage.
In the cup, the varietal is known to have a flavor profile with strong, pleasing acidity and notes ranging from citrus and spice to red and tropical fruits. Pacamara is typically a strong contender for Cup of Excellence competitions throughout Central America.
Processing
This is a natural process coffee. In recent years, Finca El Platanillo has focused on increasing the production of natural process coffees in order to minimize water usage on the farm.
Before harvesting, farm managers measure the brix levels (sugar content) in the cherries. Each varietal on the farm has specific brix level standards for proper harvest time.
After harvest, the coffee is rested for 24 hours in cherry in an open-air environment. After resting, the coffee is sorted to remove under and overripe cherries and any other visible defects. It is then moved to raised drying beds where it dries for approximately 30-35 days (weather dependent). During the first three days of drying, the coffee is moved on the drying beds, 3 times per hour. During days 4-7 the coffee is moved every half hour. From day 8 until drying is complete the coffee is moved once per hour. This ensures even and proper drying.
The coffee is separated into day lots on the farm and after drying is complete the coffee is sent to the Subeneficio dry mill, also owned by the Coto family, where the individual day lots are cupped, by Sam and his quality control team, as part of the quality analysis. The individual day lots that cup above 86 points and pass all physical quality standards, are blended to make this lot named El Pixquin. The coffee goes through final density and optical sorting at the dry mill to remove any defective or damaged beans as a part of the preparation for export.
Terroir
San Marcos was the first region in Guatemala planted in coffee. It is a region dominatd by volcanoes and, with a strong influence from the Pacific Ocean, it is the warmest and wettest coffee region in the country. These conditions lead to coffee from the region being known for its bright acidity, good body and pleasing sweetness.
Heavy and unpredictable rains during harvest season make drying difficult and dictate that producers in the region make proper accommodations for drying coffee to ensure high quality produciton.