This coffee comes from the lush highlands of , near , a region known for rich biodiversity, steady rainfall, and beautifully expressive coffees.

🌿 A Farm with Deep Roots

Finca El Platanillo has been family-run since 1977. Today, it’s managed by Stuardo Coto, whose approach centers on balance — caring for the land, supporting the community, and continually improving coffee quality.

Sustainability here isn’t a trend or a checklist. Long before certifications became common, the farm was already prioritizing ecosystem health, water conservation, and long-term productivity. That mindset eventually led to decades of Rainforest Alliance certification and climate-focused farming leadership.

🤍 Community & Education

Beyond coffee, El Platanillo invests heavily in people. The farm provides access to fresh water, shared garden space, and educational opportunities for families living on and around the farm. A local school — built on donated farm land — now offers technology access and coffee-focused education programs, helping create long-term opportunity across generations.

🍒 How It’s Processed

This coffee is naturally processed, meaning the coffee cherries are dried with the fruit still intact. This allows natural sugars from the fruit to deeply influence the flavor, resulting in a richer, fruit-forward cup.

🍫 What You’ll Taste

Expect a bold yet balanced profile with notes of cherry, plum, vanilla, and brownie, supported by a smooth sweetness and satisfying body. This coffee shines as espresso, but also performs beautifully as drip, pour-over, or full immersion.

☕ Why We Love Sharing This Coffee

Finca El Platanillo represents everything we value in specialty coffee — long-term thinking, stewardship of land, care for community, and a relentless pursuit of quality. Every cup reflects decades of intention and craftsmanship.