Guatemala El Estadio Gesha (Natural)

El Estadio takes its name from a football stadium near El Platanillo and represents some of the farm’s highest-scoring day lots. Quality here starts with meticulous cherry selection: each varietal is studied at the cupping lab to identify its optimal sugar level (brix), and that information is passed directly to pickers for harvesting at peak ripeness. Cherries are then carefully hand-sorted at the wet mill and sun-dried on raised beds for 30–35 days, with a strict turning schedule to ensure even drying and clean, expressive flavor.

Behind this coffee is Finca El Platanillo, a farm with deep roots and a strong commitment to sustainability. Founded in 1977 and now managed by Stuardo Coto, the farm has pioneered environmentally friendly practices long before certifications were common — earning Rainforest Alliance certification in 2005 and even piloting its Climate Module program. Beyond coffee quality, El Platanillo invests in its community with fresh water access, on-site housing, gardens, and education, including the Nuevo Platanillo School and innovative diploma programs in coffee science.

This balance of innovation, environmental care, and social responsibility is why El Platanillo continues to stand out among Guatemala’s best producers. With each cup of El Estadio, you’re tasting not just careful processing and exceptional terroir, but the legacy of a farm dedicated to progress, people, and unforgettable coffee.

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Recommended brewing:

Ratio: 1:15 (20g coffee : 300g water)
Grind: Medium-fine (slightly finer than drip, about table salt)
Water Temp: 202–205°F (94–96°C) — slightly hotter than normal to pull out sweetness & complexity
Total Brew Time: ~3:00–3:30- minutes

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