Our Coffee

shaped by nature

We believe great coffee is the result of intention, respect, and honest hard work.
This is the foundation behind everything we produce at Finca de Dios.

Prentice Family Farms

From our farm to your cup

All our coffee is strictly hard bean Arabica that is grown under shade trees. We mill our coffee with mountain spring water to assure its special aroma and flavor, and meticulously sun dry our coffee to assure its quality. The coffee produced at Finca de Dios is a perfect representation of specialty Guatemalan coffee with its superb clarity, cleanliness, bright citrus and chocolaty body.
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How We Craft Our Coffee

We specialize in fully washed coffee. We also make Anaerobic and Naturals to-order. All slowly dried in our green house.

Varieties:

Bourbon, Caturra, Catuai, Pacas, Pache, Pacamara, Geisha, Java.

Region

Fraijanes, Guatemala

Altitude

1750 masl

Farm Size

27.27 Hectares

Planted with coffee

19 hectares

Our Process

Selective Picking

We select only the ripest cherries from the trees so that all the sugars have developed fully to ensure a sweet and great tasting coffee. This means we have to pick each tree up to three times during the harvest!

Secondary Inspection

Before the cherries are processed, a second inspection takes place. Each picker makes sure that only the ripest cherries go through to the next stage, and that there are no immature beans as these can result in an astringent cup of coffee.

Only Ripe Cherries

After a day of picking coffee in the field, all the ripe cherries are weighed and prepared for processing. All the green and immature cherries that were sorted out in the secondary inspection will be processed separately.

Processing

We specialize in washed coffees, but we have been looking into innovative processes to improve quality and create unique and exotic flavor profiles such as anaerobic fermentations and natural coffees.

Processing

In this step our coffee passes through our micro-mill that will separate the bad beans and any rocks or sticks that made it this far. Then, it will proceed to remove the skin of the cherry know as the “pulp.”

Fermentation

Depending on the process, our coffee can be fermented  up to 136 hours so that the mucilage layer attached to the bean is broken down. We use prolonged fermentations to create unique specialty coffee profiles. Also, by doing slower fermentations we have more control allowing us to have consistent profiles each year.

Washing

After the coffee reaches it’s fermentation point, the coffee is washed immediately to completely remove the mucilage and avoid over-fermentation.

Drying

All out coffees are dried on raised-beds in our green house. The coffee is moved constantly to achieve homogeneous drying. Once the beans reach a moisture content ranging in-between 10%-11.5%, the parchment coffee is stored to rest before being prepared for export.

Cupping

This step is an essential aspect of our quality control, as all our lots are cupped at our lab, by a professional Q Grader and segmented according to cupping score and flavor profile to guarantee the quality of each lot offered.

Off to Export

Once a lot is sold, our team carefully loads the coffee and takes it to the dry mill where the parchment will be removed and the coffee will be sorted through a color sorter and a gravity sorter. The coffee is then prepared to export and shipped by sea.

Our Awards

These acknowledgments reflect the quality we strive for every harvest.
They inspire us to continue producing coffee with intention and care.

Cup of Excellence

Guatemala, 2008

The Cup of Excellence is the most esteemed award given out for top coffees. The final winners are awarded the prestigious Cup of Excellence® and sold to the highest bidder during an internet auction. At Finca de Dios, we are passionate about producing the best coffee. The award our farm received in the Guatemala Cup of Excellence 2008 is proof of our coffee´s excellence.

allianceforcoffeeexcellence.org

Global Coffee Awards

Finalist Origin 2025

Our Natural Process Geisha was recently a finalist in the Global Coffee Awards through Gento Coffee Roasters and Ashley’s Roastery. This honor celebrates the distinctive profile and careful processing that set this coffee apart.

globalcoffeeawards.com

ACE National Winner

CoE 2019

Our coffee was recognized as a National Winner at the 2019 Cup of Excellence by Anacafé Guatemala, a distinction that highlights the quality, character, and dedication behind our work. This achievement reflects the care invested in every step of the process and the exceptional expression of our coffee.

www.anacafe.org

Our Region

The region of Fraijanes is located north of Lake Amatitlán in the mountains surrounding the Valley of Ermita where Guatemala City is located.

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Coffee in Fraijanes is harvested from late December to March at high altitudes ranging between 4,300-6,000 feet. Volcanic pumice soil, high altitudes, plenty of rain, and an active volcano characterize the region. Recent volcanic activity from El Volcán Pacaya has deposited ashes rich in minerals in this area; furthermore, the soils of Fraijanes have high concentrations of potassium granting body to the cup, and making Fraijanes an ideal coffee-growing region.

The Fraijanes coffees have major microclimate influence giving the coffee a uniquely balanced flavor profile. The dry season has lots of sun in the area, and although fog and heavy dew are common at sunrise, they burn off rapidly allowing all Fraijanes coffee to be sun-dried.