85.15

Farm:               El Platanar y Anexos
Farmer:            Hermanos de la Roca / Héctor de la Roca Pérez

All harvested coffee at Finca El Platanar y Anexos, involves a well-defined ripe fruit selection, making at the end of the day a thorough cleaning, to avoid sending immature cherries to the wet milling process. Finca El Platanar y Anexos does not has the facilities of a wet mill itself; however, the cherries are processed in a Family Wet Mill, offering good process and traceability of the harvested coffee from plantations.

Finca La Esperanza annually produces 280 (69 kg) bags of Green Coffee.

Finca El Platanar y Anexos is a family company whose members are fully committed to produce coffee of the highest quality and excellence, seeking a balance between productivity and sustainability of the environment in which it is grown. Its Owners: Hermanos de la Roca; whose management is led by: Alvaro Jairo, Alvaro, German and Erick de la Roca; constantly are seeking new technologies and farming techniques that benefit the productivity of plantations, without losing sight of the organoleptic characteristics of the harvested grains.

Marketing is effected in various ways, from local sales of the Cherry Beans to Commercial Local Wet Mills, to Parchment sales to Green Coffee Exporters or directly to Coffee Roasters, as ANACAFE and coffee shops in Guatemala . However, Finca El Platanar y Anexos has always sought to produce high quality coffee, which has been recognized by different entities.

The increasing demand for specialty coffee around the world has been one of the major facts that has motivated the owners in the continuous searching for quality in every aspect; part of it, has been preserving varieties such as Typicas, which expresses, in common with the climate facts at El Platanar y Anexos (micro- climate), an exceptional coffee. However, they also recognize that more productive varieties like Caturra, also offer high quality combined with productivity, getting sustainable and profitable parameters for the company. Added to this, the Passion for agricultural growing with high technology, awake each day in the owners and workers (contributors), improving quality standards in each performed activities.

Around 1950's, Don Federico Perez established the first coffee plantation at Finca El Platanar y Anexos, changing corn plantations prevailing in these areas, because the only traditional crop growing at these altitudes was corn. The coffee variety used at these times was Typica, as the prevailing in the area. Don Federico was the owner of a larger tract of land, which was dividing and selling due to economic problems.

Since 1990, the area that is now Finca El Platanar y Anexos (25 hectares) was acquired by Don Hector de la Roca Perez; who choose to work and raise coffee plantations almost deserted; establishing excellent coffee plantations with new varieties like Caturra and Pache Común. In this time.

Until 2007 , the current owners (Hermanos de la Roca); sons and grandsons of Don Hector de la Roca, begin their independently management, giving a rise of efficient business, continuing and improving the excellent work that Don Hector de la Roca had begun on that farm . The business vision of the current owners, put the farm on a stable financial situation, after the well-known coffee crisis, operating the company with technical, agronomic and financial fundaments that lead to positive outcomes in the environment in which the estate is handled (workers, environment, and owners).

Because of Finca El Platanar y Anexos does not has its own parchment process, the coffee is transported to a Family Wet Mill that provides an adequate process and traceability, processing it independently; ensuring that the obtained coffee (parchment) is La Esperanza genuine.

The wet milling process is operated efficiently in a Mill that has all the standards of quality and environmental certification (flow management and water quality); as well as a proper management, maintaining the quality of coffee from field to storage.

The coffee goes through fermenting tanks for a period of 38 hours on average; before to be washed and selected. The drying coffee system is totally at sun; process that lasting 8 days average to achieve optimum humidity (11%); accentuating special characteristics of the beans.

Geographic characteristics:

• Location:                      Chimaltenango, Acatenango
• Area:                            25 ha.
• Altitude range:             5400 - 5740 feet
• Type of soil:                 Loamy-Clay
• Shade trees:                 Gravilea  

• Climatic characteristics:
  • Average temperature:   18°C
  • Annual rainfall:            1400mm
  • Relative humidity:        65% 

• Coffee production characteristics:
  • Harvest season:            December to March
  • Drying process:            Sun
  • Mill:                             Wet
  • Annual production:      2602(69-Kg bags)

• Contact
  • E-mail:

[email protected]

[email protected]

[email protected]

[email protected]