Finca Capetillo Pods
Cocoa, candied grapefruit, medium acidity, full body, medium to dark roast
Coffee has been grown and processed on Capetillo since the 1880s with the first shipment to London in 1889. The farm lies in between the Acatenango and Agua volcanoes at an average of 1500 meters which is ideal for growing exceptional coffee as the shade of the volcanoes helps cool the farm’s micro-climate ensuring a slow maturation of the cherries. While the volcanoes help with shade, they are also active which means eruptions and earthquakes are a frequent part of life here. All seedlings planted at Capetillo are cultivated in the farm’s nursery beds. The young seedlings acclimatise to the volcanic conditions early and have a good survival rate. Over the last few years, the team at Capetillo have been adapting their old waterwheel generator to provide power to their coffee processing equipment.