A coffee born of patience and the mountain
At Culpan we grow high-altitude Arabica coffee on the foothills of the Santiaguito volcano, in Quetzaltenango, Guatemala. Coffee covers 35% of our land and grows between 1,371 and 1,524 metres above sea level, where cool nights and bright days let the bean ripen slowly and concentrate its sweetness and aroma.
Every bag of green coffee that leaves Culpan is the result of a process cared for in every detail: the hand-picking of the seed, a full year of rearing in the nursery, planting under shade, pruning to rejuvenate the plantation, harvesting the cherry at its perfect ripe stage, and a wet and dry mill updated to be ecological. Patience makes the coffee, and that patience shows in the cup.
Culpan coffee by the numbers
From the bean to the cup, step by step
Varieties
High-altitude shade-grown Arabica, with the varieties that give Guatemala its unique cup profile.
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The Soil
Ash from the Santiaguito volcano endlessly enriches a living, fertile and well-drained soil.
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The Nursery
We hand-pick the best beans and rear them for a full year until they are ready to plant.
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Planting
Each seedling is planted at its right spacing, in holes filled with compost, starting in May.
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Pruning
With three pruning systems we rejuvenate the plantation and keep it vigorous, harvest after harvest.
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The Harvest
100% manual picking, bean by bean, gathering only the cherry at its perfect ripe stage.
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The Mill
A wet and dry mill, built in the 1940s and updated to be ecological.
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If you are interested in Culpan green coffee or would like to learn more about the farm, get in touch. We would be glad to help.
Contact us