Los Manatiales
LOS MANATIALES, RED GEISHA FROM GUATEMALA
A Guatemalan coffee estate where mountain ecosystems and human care meet
In southeastern Guatemala, high in the mountains of the Jutiapa region, lies Los Manantiales — a coffee estate nestled in a forested, mountainous landscape where coffee thrives undisturbed within a rich, multi-layered agricultural ecosystem.
Part of this land is reserved for cultivating a rare and particularly demanding variety: Red Geisha. From this specific plot, and from agricultural work attentive to timing and the natural rhythms of the environment, the Los Manantiales Limited Edition is produced.
An agricultural landscape shaped by the forest
The estate stretches along the Valencia / Los Manantiales mountain range and is defined by a particularly dense natural tree canopy. Pines, cypresses, cedars, avocado and walnut trees form a structured shade cover that supports the growth of the coffee plants and helps maintain the balance of the local ecosystem.
Coffee is not an isolated element, but it’s part of a complex agricultural system in which the surrounding vegetation actively helps protect the soil and regulate the microclimate.
The estate and family continuity
Founded in 1997, Los Manantiales is now managed by Ronald Pivaral, who took over the family farm in 2012. He learned the trade in the field, working alongside his father and other farmers who share the same dedication to coffee cultivation.
Over the years, Ronald has developed a growing interest in processing methods and in how they influence the final cup profile, using careful harvest observation and cupping as tools for ongoing improvement
VARIETY AND PROCESSING
This micro-lot is composed entirely of Red Geisha and is processed using the honey method, in which the outer skin of the cherry is removed while some of the mucilage remains on the beans.
After partial depulping, the coffee is laid out to dry on patios and raised beds, following the fruit’s natural rhythms. It is then left in the sun during the day and moved to a sheltered space at night to avoid reabsorbing moisture as it dries.
Careful attention to timing and drying conditions is a core part of the work on the estate and reflects Ronald’s approach to processing: a method observed, evaluated and refined with each harvest.
CUPPING: EVALUETING TO IMPROVE
One of the central aspects of Ronald Pivaral’s work is cupping. On the estate, the work requires continuous adaptation. Each harvest is observed, evaluated and adjusted through cupping, turning the experience of one season into the foundation for the next. In this way, quality becomes a tool for continuity rather than a statement of principle.
CHALLENGES BEYOND CUPPING
The challenge is twofold: adapting the unpredictable effects of climate change without compromising coffee quality, and staying competitive in order to continue attracting seasonal and skilled labour to Los Manantiales.
AN APPROACH GROUNDED IN METHOD
When asked how he would like to be remembered, Ronald answers simply: that over time, the pursuit of excellence always pays off.
Los Manantiales is rooted in this conviction: to work with rigor, observing, adjusting and investing in quality as a long-term approach, in harmony with the land that makes it possible.
THE MOST PRECIOUS THINGS ARE OFTEN FLEETING
Los Manantiales is limited by nature: it comes from a definite plot of land, a specific harvest, and a precise moment in time.
That’s what makes it something you can experience only a few rare times.
Enjoy it, while it lasts.
Information on the Coffee
- Origin: Guatemala
- Area: Jutiapa
- Variety: Red Geisha
- Altitude: 1.730 – 2.000 m asl
- Harvest: January – March
- Process: Honey
- Drying: on drying beds and patio