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SPECIALTY COFFEE from GUATEMALA Los Manantiales (Geisha)
Recommended: Espresso
Origin: Guatemala
Variety: Geisha #M18
Process: Natural
Producer: Ronald Pivaral
Tasting notes: Floral, cherry, orange, white chocolate
Los Manantiales (Geisha), GUATEMALA
SPECIALTY COFFEE from GUATEMALA Los Manantiales (Geisha)
Recommended: Espresso
Origin: Guatemala
Variety: Geisha #M18
Process: Natural
Producer: Ronald Pivaral
Tasting notes: Floral, cherry, orange, white chocolate
SPECIALTY COFFEE from GUATEMALA Los Manantiales (Geisha)
Located in the beautiful mountains of Jutiapa, Guatemala, Los Manantiales was founded in 1997 by Adolfo Pivaral and later joined by his son, Ronald Pivaral, as general manager and is located in one of the eight coffee growing regions of Guatemala, Nuevo Oriente, known for its well-balanced and full-bodied chocolate notes.
This plot comes from a plantation called “Dry Pines” because it is mostly shaded by Ocarpa pine trees, some of which have dried out over the years. It was planted at 1900 meters above sea level. 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 are slow-release.
This region is known for its well-defined 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 to 1200 mm, and the soil is clay loam of volcanic origin.
The process for this lot #M18 is natural, beginning at harvest time. We ensure that the coffee is mostly at optimal ripeness (red/purple) and is then placed in sacks weighing a maximum of 50 lbs to prevent crushing and preserve the mucilage it carries from the field.
Once the coffee is processed, it rests under controlled temperature and light conditions for 24 hours. Afterward, it is covered with a drying cloth. The drying layer is a maximum of 2 cm thick to prevent internal fermentation. It is left in the sun for 48 hours without being moved to avoid crushing and pulping. After 48 hours, the coffee is turned every 30 minutes to ensure even drying until it reaches a moisture content of 10-11%. This process takes between 15-18 days, depending on weather conditions.
Once the desired humidity level is reached, the coffee is moved to a storage facility to rest under controlled light and air conditions, thus beginning its aging process. After 15 days of storage, the coffee is ready to be evaluated for quality and sold.
manantiales-geisha-guatemala
Data sheet
- Country of Origin
- Guatemala
- Roasted for
- Filter & Espresso
- Tasting notes
Cherry
Orange
White chocolate- Processing
- Natural
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