Our Coffees Finca Capetillo

Finca Capetillo
Capetillo S.A.

Tropical fruit and pear drops with fruity acidity and syrupy body - light to medium roast

Coffee has been grown and processed on Capetillo since the 1880s. The first shipment of Capetillo to London was a small lot of thirty bags in 1889 (not to us). Originally, the farm was a sugar plantation, but slowly over almost one hundred years it was converted to a coffee estate. The waterwheels, which powered the sugar mill, were built in Glasgow by Mirrlees & Tait in 1865 and are still in place and functional. The farm is currently modernising the system to provide more sustainable power for the coffee mill. The farm lies between the Acatenango and Agua volcanoes at an average of 1500 meters which is a bit too high for extensive sugar production but great for growing exceptional coffee. Capetillo have a variety of cultivars growing on the farm including Pache, Bourbon, Caturra, and Pacamara. We chose this small lot of Pacamara, processed naturally, earlier in the year. The plot where it was planted in 2014 used to be a lime and lemon grove and is known on the farm as Limonares. The cherry is harvested at its peak maturity and laid out on patios to be dried for approximately twenty days, then it is rested in silos to stabilise the humidity for three months before being processed for shipping. This coffee from Capetillo has a very different flavour from the larger shipments we often have on the counter and in our espresso, and is a great opportunity to taste the impact of cultivar and process. The combination of Pacamara and the natural process gives this coffee particularly funky and dried fruit characteristics. Later in the year we will have a shipment that is a mix of Bourbon, Caturra and Pache cultivars, all processed using the traditional washed method.