One of the regions where the finest coffees of Guatemala are produced is located in Acatenango valley. The combination of various essential factors produces this golden bean with specific characteristics.

The natural habitat of this region offers unseen and unique landscapes and ambiences to delight any human been. Climate and heavens, the Fuego volcano sounds, the different birds, the horn of “the caporal” and the breeze of the winds from the south coast of Guatemala are some examples of the natural beauties you can find in the place.

Acatenango, “land of carrizos” in its original meaning, the material that is used to produce baskets for picking coffee during the harvest, is located 82 kilometers away from Guatemala city, with a very easy access. The temperature is around 22 degrees Centigrade and a rainfall pattern of 1,800 mm distributed in seven months.

Acatenango´s main activity is coffee. ANACAFE, the 13th of October of 2006, launched Acatenango´s new coffee region. Mini vegetables, avocado and melon are some of the agricultural products cultivated as well.

History

• 1910 Mr. Federico de la Roca Corzo arrives to the region and starts to work. He came from San Martín Jilotepeque, where his father Leocadio de la Roca Medina, was from. At the beginning, they start growing corn and beans.

• 1914 - 1918 During this period, and despite of Guatemala’s economical crisis, Mr. Federica buys a new terrain, called La Vega del Platanar.

• 1930 His son Héctor de la Roca Pérez starts to work with him. With a great effort, they buy small plots near by and founded what we know now as Finca El Platanar. After Mr. Federico died, the farm was owned by his son Héctor.

• 1972 Hector’s son, Marco Aurelio de la Roca Pérez starts working as the manager of the farm 1984 The dry mil Santa Teresa is bought in order to be able to export coffee.

• 2001 Alejandro de la Roca Castillo, grandson of Héctor and son of Marco Aurelio de la Roca Pérez begins to work with the family.

Topography

The farm has lots of hills and mountains, which allows coffee to be grown at ideal altitudes and conditions. Volcán Acatenango nourishes the soil of the farm. Inside the borders of the farm, Xaya river

Soils

The soil is sand with molic characteristics in the lower part and franc-sand brown color in the upper parts, near the shores of the volcano.

That is why the PH of the soil is between 5 and 6, with an organic material of 2.5% and 4%. They are covered by ashes from the volcano.

Weather

The weather in Acatenango region is stable and constant, with web defined seasons, which allows to predict it the majority of the time.

The farm is located in the Pacific side, which contributes to the generation of humidity and a templete and humed weather. Rainy season begins in May and ends in October, while the dry season starts in October and ends in April.

The seeds

From the beginning, the almácigos are planted very carefully. The right lot of coffee provides the best seeds of caturra, catuai and bourbon, which are kindly picked by skilled hands. The seeds are planted in black plastic bags with organic material produced by the pulp of coffee.

Planting

Then, the baby plant is taken to the fields, when the first rains begin to prepare the soil. The distance between each plant is1.65 meters in a triangle or 2 m x 1.50 m to guarantee the right ventilation and nourishing of the plant.

Work in the field

There are many chores to be done in the fields in order to maintain the plants. First, the plantation needs to be clean of weeds or any other plants that may kill the plant. Then, a combination of leaves and soil, where the organic material is fundamental to nourish the plant. And of course, the shade that regulates de sun and helps to develop the flower that will blossom in April or May.

Picking coffee

The awaited moment, around October, arrives when the green coffee bean turns into a red bright color. Hundreds of hands begin to choose and pick only those with right maturity.

Depulping

At the end of the day, all pickers grab their bag of cherry coffee and bring it to the wet mill. There, the coffee is weighted and hand selected to let in the receiver only the red ones. The beneficio then begins its work: depulping and fermenting coffee.

Drying coffee

The parchment coffee is then put in the patios to receive the sunlight. A touch of gold is then seen every where, right before the exporting process begin with the green coffee.