Los Manantiales

Guatemala - R. Pivaral - Los Manantiales - Yellow catuai - Washed

CROP 2025/2026 See coffee details

SCA score78

Aromatic notes

citrus fruitdried fruitcocoanuttysweettobacco

Available on contract (69kg)

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History and traceability

The story

Los Manantiales coffee is a yellow Catuai from the mountains of Jutiapa, in the New Oriente region, southeast Guatemala. The plots that are the origin of this lot are located between 1,730 and 2,000 meters above sea level, within a mountainous and forested environment.

This coffee comes from the farm Los Manantiales, founded in 1997 and now managed by Ronald Pivaral. The estate is located in the Valencia / Los Manantiales massif and is characterized by dense natural shade, provided notably by pines, cypresses, cedars, avocado trees, and walnut trees, which support the development of the coffee trees and structure the local ecosystem.

Located in the mountains of Jutiapa, in south-eastern Guatemala, Los Manantiales farm was founded in 1997 by Adolfo Pivaral and is now managed by his son, Ronald Pivaral. The estate covers 32 hectares, between 1,730 and 2,000 metres above sea level, within the Valencia / Los Manantiales mountain range, in a mountainous and forested environment.

The farm is surrounded by a dense natural canopy, including pine, cypress, cedar, avocado and walnut trees, which provides natural shade for the coffee trees and contributes to the balance of the local ecosystem. Located in the New Oriente region, one of Guatemala’s recognised coffee-growing areas, Los Manantiales benefits from a mountain microclimate, with average annual rainfall ranging from 1,200 to 1,300 mm, as well as clay loam soils.

Production follows a semi-organic model, based on the use of organic matter and careful management of natural resources. The combination of natural shade, climatic conditions and soils helps maintain an environment conducive to coffee tree development and to the expression of terroir.

Harvest runs from December to May, with peak picking between January and April, for an average annual volume of around 300 bags. The farm works with a wide range of processing methods (washed, honey, natural, as well as various anaerobic protocols and carbonic maceration), allowing for the creation of microlots with distinct profiles.

In the cup, coffees from Los Manantiales stand out for their balanced profile, good structure, and an expression often marked by sweetness and gourmand notes, characteristic of the New Oriente region.