Los Manantiales (Red Catuai), Guatemala

Located in the beautiful mountains of Jutiapa, Guatemala, Los Manantiales was founded in 1997 by Adolfo Pivaral and later managed by his son, Ronald Pivaral.

This lot of land comes from a grove called "El Mirador" (The Lookout), as it offers a panoramic view of almost the entire farm and surrounding properties. It is situated at an altitude of 1800masl. This farm focuses on a semi-organic system, balancing the application of organic and chemical fertilizers, such as coffee pulp and cattle manure, while the chemical fertilizers used are slow-release.

This region is known for its distinct seasons: a rainy season and a dry season. The rainy season ensures effective fruit development and flowering, while the dry season guarantees uniform ripening and proper drying. Annual rainfall ranges from 900-1200 mm, and the soil is clay loam of volcanic origin.

The processing method for this lot #M12 is Honey Anaerobic. The coffee is harvested at its peak ripeness (blood red/purple), then transported to a wet mill and immediately pulped without the use of water. After pulping, the coffee is placed in airtight bags in the absence of oxygen to begin the fermentation process.

Once the coffee is in the mill, it ferments in special bags under controlled temperature and light conditions for 96h. During this time, the coffee is stirred every 8h to homogenize the fermentation process. Afterward, it is placed on screens for drying. The coffee is constantly stirred every 30min to ensure uniform drying until it reaches a moisture content of 10-11%. This process lasts between 15-18 days, depending on weather conditions.

Once the desired moisture content is reached, it is transferred to a storage facility for resting under controlled light and air conditions to begin its aging process. After 15 days of storage, the coffee is ready to be evaluated in terms of quality and marketed.