El Gigante is a specialty coffee farm located at the highest point of Guatemala’s Motagua Valley. At 1,560–1,700 masl, the farm benefits from a unique microclimate with distinct rainy periods and significant temperature variations throughout the day. The estate covers 125 hectares, including 85 hectares of coffee and 40 hectares of natural forest. Varieties include Catuai, Caturra, Pacamara and Geisha.
Quality, sustainability and social responsibility are central to the farm. The coffee is selectively hand-picked, carefully sorted and processed at the farm’s wet mill. The natural forest provides shade and supports biodiversity, while water is reused during wet processing. The farm also employs local workers and creates opportunities for women in the community.
Natural Anaerobic: The process begins with skilled pickers selecting only the ripest cherries with the highest Brix levels. After careful classification, the cherries are fermented in oxygen-free tanks for 96 hours at an average temperature of 16°C. They are then dried for 25 days on African beds before being stored in special bags for at least one month to stabilize and develop their characteristics.
