Finca Agua Tibia is situated 27km southeast of Guatemala City. Stretching from 1600m to 1700m of altitude, it is characterized by a specific, cloudy, microclimate. The relatively large farm covers 255 hectares which 180 hectares are cultivated with coffee.

It is owned by the Castillo Family and managed by Erik de la Roca. Erik lives on the farm year-round to ensure that all the farm’s agronomic protocols and standards are followed and met. Those standards have been implemented to achieve the highest coffee quality possible. They established a nursery on the farm premises to reproduce their seeds and seedlings.

They also process all their harvest themselves. After picking, the coffee is held in tanks overnight. It is then de-pulped and left to dry ferment for up to 38h, after which, the coffee is rinsed and dry on patios for up to 14 days, depending on climate. 

This coffee has a complex structure, with notes of peach, apricot, and other stone fruits. The aroma is floral with plenty of white flowers. The aftertaste is long and reminiscing of a candied lemon peel.