El Platanar
Crisp, tropical acidity, with green apple, mandarin and melon. Caramel sweetness and toasted almond on the finish.
Finca El Platanar is a 25-hectare farm, located in the fertile Acatenango Valley in Guatemala’s Chimaltenango Department. The farm is owned and managed by third generation coffee farmer, Marco Aurelio de La Roca, who inherited it from his father, Hector, in the 1990s.
El Platanar sits over 1,600-1,800 meters above sea level, overlooking the beautiful hills and valleys of the region. Two nearby volcanoes, Fuego and Acatenango, contribute to the mineral rich, fertile land, which has encouraged many small-holder producers to establish coffee farms in the area.
Hector established El Platanar with his father, Federico in the 1950s, when he planted Catuaí, Caturra and Typica varieties, which are traditional to the area. The family’s initial focus was on large scale production, but they ran into economical trouble due to the instability of the commodity market and the devastating effects of leaf rust. Hector was forced to sell much of his land before he eventually passed the farm on to his son, Marco. Since taking on the farm’s management, Marco has successfully managed to grow the estate again by purchasing neighbouring land. Today, they own 25 hectares which are dedicated to coffee cultivation.
In the early 2000s, Marco started to focus on specialty production, recognising that this market could ensure the success and longevity of the farm. Recognising that the farm has ideal conditions for high quality production, the family focused on advancing their farming and processing practices to achieve the full potential of their crop. They were supported in this pursuit by Anacafé, Guatemala’s National Coffee Association, which ran a regional campaign to promote improved practices through training and providing additional resources. This approach has been successful, with El Platanar having placed in the country’s Cup of Excellence in 2006, 2007 and most recently, 2015.
Harvest at El Platanar typically runs from December through to April. Cherries are selectively hand harvested over many weeks, before they are pulped, fermented and washed at the farm’s onsite wet mill. Maintaining an independent wet mill is pivotal to the success of El Platanar, as it allows Marco and his team greater control over the coffee’s quality.
WHY WE LOVE IT
Producers like Don Marco and his family are working hard to elevate the quality of their coffee and to reach new markets and opportunities that will allow their farms to become self-sufficient. We admire this commitment and hard work and want to support it! We are excited about the potential of this producing region and the relationship we hold with El Platanar.
WHAT’S IN A NAME?
El Platanar is located in the central area in Guatemala, in the volcanic Acatenango Valley, Chimaltenango, preserving the name of the area, “El Platanar” (plantain tree).
