Guatemala Finca Pampojilá Natural

History of the Pampojilá Farm

Finca Pampojilá was founded and officially registered in 1850 by Manuel Díaz and his wife Mónica Díaz Barrios. Since then, coffee cultivation began, and from the outset, it gained recognition for its quality. In 1940, it received a gold medal for its high-quality coffee from the National Coffee Council of Guatemala.

In 2010, the area was hit by Tropical Storm Agatha, which caused extensive damage. Subsequent landslides destroyed a significant part of the farm. The Díaz family managed the farm until 2012, when it was acquired by Agropecuaria Atitlán.

The new owner reinstated coffee cultivation on an area of 180 hectares and focused on planting higher quality varieties, modern agricultural practices, technical improvements in production, sustainability, and environmental protection. Finca Pampojilá is also a member of the Association of Private Natural Reserves of Guatemala. Half of the farm's area remains preserved as a natural humid tropical forest.

Agropecuaria Atitlán is also dedicated to supporting surrounding communities through a social responsibility program primarily focused on healthcare and education.

Processing

Coffee is selectively and manually harvested at the optimal stage of ripeness to ensure that only perfectly ripe coffee cherries are processed. After harvesting, the whole cherries are carefully sorted and then spread out on raised drying beds or patios, where they slowly dry under controlled conditions.

During drying, the cherries are regularly turned to ensure even moisture loss and prevent unwanted over-fermentation. The natural sugars and aromatic compounds from the pulp gradually penetrate the beans. Once optimal moisture is achieved, the coffee rests before hulling and subsequent preparation for export.