Guatemala Irma Aguilar

Irma Aguilar

Finca El Manantial 

Santiago, Chimaltenango, Huehuetenango 

Guatemala

Bourbon, Catimor, Caturra, Maragogype, Pache 

1900 masl

Washed

Yellow nectarine, brown sugar and poached pear.

Coffee region paradise: Irma Aguilar owns Finca El Manantial in Santiago Chimaltenango, Huehuetenango - is generally said “way-way-ten-AN-go”. Huehuetenango, located in Western Guatemala near the Mexican border, is coffee heaven. Its high altitude, cool mountainous climate, and abundant water sources make it one of the top coffee-producing regions in Latin America. Aguilar is proud of her community and loves sharing her work with visitors. It is her goal to help position her farm and region among the most well-known internationally for both cup profile and exceptional quality. 

That's B-A-N-A-N-A-S: At Finca El Manantial, Irma’s operations are focused on environmental conservation. She plants shade trees next to coffee plants to lower direct sunlight, buffer extreme temperatures and increase air humidity. Among other trees Irma also has banana trees! 

Washed Guatemalan Process: The washed coffee process in Guatemala is a unique method that varies by region due to its diverse terrain and climate. For the most part, the primary difference in style is in the length of time that the coffee is allowed to ferment. Typically, ripe coffee cherries are picked and depulped on the same or the next day. Then, they’re fermented for 12–48 hours (depending on the weather), washed clean, and dried on patios or raised beds. The result is a clean, crisp coffee that reflects the distinct character of the region it comes from.

Varietal: Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catimor, Caturra, Maragogype, and Pache — the most commonly cultivated varieties in this region.