The Story

Finca Agua Tibia is located just 27km from Guatemala city. The farm stretches between the altitude 1600-1700masl and it is
characterized by a specific microclimate.

With its high mountains and high cloudiness characteristics it has very limited luminosity for up to several moths of the year. Agua Tibia is a relatively large farm with the total cultivating area of 255 hectares from which 180 hectares is planted with coffee and 56 hectares is in current production. Additionally there is also 455 hectares of natural forest that falls in the area of the farm’s premises.

The farm is owned by Castillo family and managed by our friend Erick de la Roca who also owns his own coffee farm La Esperanza in the region of Acatenango.

Thanks to the already existing coffee relationship with Erick we actually were able to connect with Agua Tibia Farm.
Erick lives on the farm premises all year round and makes sure all the agronomy protocols are met.

Agua Tibia has been focusing on achieving highest coffee potential possible therefore they’ve established a coffee nursery on the farm premises, reproduces its own seeds and uses grafting techniques.

Some commonly varieties grown and cultivated at Agua Tibia are Common Pache, Bourbon, Mundo Novo, Geisha, Caturra, Catuaí and Typica.

The farm processes all coffee it produces at its premises. After picking the coffee is held in a tank and de pulped on the next day after picking. After de pulping coffee is dry fermented for up to 38 hours and then slow dried on patios for up to 14 days. Each coffee processed at the wet mill is traceable and recorded. The farm uses its natural springs to process the coffee and also provides the same water to local communities.

Coffee is not the only thing cultivated at the farm. Products like avocados, vegetables and ornamental flowers are among few. Thanks to the diversity of different productions agua tibia has been able to provide the local communities with different job opportunities.