Farm info

Finca Covadonga is located in San Juan del Obispo, Sacatepéquez, Guatemala, within the renowned Antigua coffee-growing region, at elevations ranging from approximately 1,600 to 1,660 meters above sea level.

The farm is owned and operated by Guillermo Sánchez, the fifth generation of the Sánchez family to cultivate coffee in Sacatepéquez. The family’s long-standing connection to coffee production reflects generations of knowledge, dedication, and a deep respect for the region’s agricultural heritage.

Benefiting from high elevation, fertile volcanic soils, and distinct rainy and dry seasons, Finca Covadonga provides favorable conditions for slow and even coffee cherry development. The farm’s location within the volcanic landscape surrounding Antigua contributes to the production of coffees with structured sweetness, balanced acidity, and a distinctive sense of place. Antigua is recognized for its volcanic soils, abundant sunlight, relatively dry conditions, and cool nights, all of which contribute to the region’s characteristic coffee profiles. 

Process description:

Freshly harvested cherries are transported a short distance from Finca Covadonga to Beneficio La Esperanza, where the coffee undergoes a traditional Washed process. After pulping, the coffee ferments for approximately 36 hours, allowing the remaining mucilage to break down before the parchment is carefully washed and transferred to drying patios.

The parchment coffee is then sun-dried on patios for approximately 3–4 days, depending on weather conditions. Throughout drying, the coffee is carefully managed to promote even moisture reduction while preserving seed vitality, supporting quality and stability throughout storage and export.

Once the coffee reaches the appropriate moisture level, it is transported to the dry mill, where it undergoes additional grading by size, density, and color. The coffee is then prepared for export according to the quality standards established by Los Volcanes.