Over a century ago, before he ever planted his first coffee bean, Don Francisco Ocheita searched Guatemala for the ideal place to grow coffee. He dreamed of a coffee that would be considered among the very best.
His search brought him to the foothills of the Santiaguito volcano, in western Guatemala. There he found the volcanic soil, the shade and the climate he was looking for, and founded what we know today as Culpan. Five generations later, that same pursuit of excellence lives on in every bean.
In the early 1900s, Don Francisco found on the slopes of the Santiaguito the volcanic soil, the natural shade and the climate he had searched for. He named the place Culpan and devoted his life to growing the finest bean, through long days and long harvest seasons.
In the 1940s, Roberto Toledo, Don Francisco's nephew, took on the family quest. Self-taught and passionate, he learned all he could about growing and processing coffee until he became a recognised expert across the region. "Patience makes the coffee," he would say. While others cut corners, he took the time to know his coffee.
After Don Roberto passed away in 2008, his daughters and grandsons continued the tradition, following his philosophy at every step of the process. That fifth generation of care goes into every bag of Culpan coffee today, honouring the legacy with a global vision.
Patience makes the coffee.
Roberto Toledo
See how we grow, harvest and mill our high-altitude coffee, step by step.
Explore the coffee