San Carlos - Guatemala

Producer(s): Duran Family
Region: Sacatepequez, Antigua, Guatemala
Process: Fully Washed, Patio Dried
Elevation: 1,500 - 1,700 masl

San Carlos is a 16 hectare farm owned by the same producers of Villa Estela and San Ignacio. These three farms are historic farms located amongst the ruins, tiendas and restaurants of downtown La Antigua, Guatemala. Carlos Durán was the founder of these farms in 1850 and has passed them down through generations.

The main cultivar found on this farm is 100 to 135 year old Bourbon. The varietals have been grown and managed in a way that at a certain height, around the average height of a Guatemalan, they bend and grow towards the ground, many with the tops now touching the ground. This method is so that the harvesters are able to reach all of the cherries without stunting the growth of this precious varietal.

The trick to keeping this varietal productive for so long is by alternating between plants harvested every year. The natural cycle of a coffee plant is to produce every two years, however, humans have been able to stress the plants to produce every year.

On San Carlos the plants remain productive and live longer by allowing plants to rest each year between production. Also stripping the plants of every leaf and cherry at the end of the harvest season helps keep their ancient Bourbons healthy and productive. Aside from Bourbon, San Carlos produces 40 year old Caturra and Catuaí varietals.

The main shade tree used on San Carlos is Gravilea. They prune the trees once every 10 years allowing the trees to grow higher than those found on traditional Antigua farms. The taller shade trees help protect the plants from the frost characterized by the cool Antigua nights while allowing a breeze to pass through the plantation to keep a lower level of humidity.

An interesting fact about this farm is the duration of their harvest season. Starting in December, sometime November and lasting through April, the harvest season of this farm is remarkably longer than those of the neighboring coffee farms. Most farms in this region are only in harvest from January to March. How they manage to achieve this long lucrative season remains a mystery.