In 1997 when Guillermo Rosales and his son Mauricio purchased this land he named it La Maravilla (The Marvel). Back then the 22 hectare farm had just three arabica coffee trees. Together they planted the first 1.2 hectares of coffee with 2,500 seedlings, along with more trees which were donated by their neighbours.
La Maravilla is situated in the village of Los Arroyos, which was accessible only by foot or horseback and at the time had no electricity This meant plants, supplies and construction materials for the farm were carried in and out by mule, making their early work costly.
They continued to sew around 2.5 hectares of coffee per year with bourbon and caturra from excellent stock from nearby regions Over the years they’ve constructed a drying patio and obtained the equipment to wet-process their own coffee: two key factors in improving quality and earning a better return for the farm.
The family, with the support of nearby producers and the Los Arroyos community, has worked tirelessly through years of fluctuating coffee prices to improve their infrastructure and purchase more land to plant coffee.
Sadly in 2005 Guillermo Rosales passed away aged 82, but with a strong legacy for his family, who’ve continued producing fantastic coffees.
We’re proud to share and support their work at La Miravella, with this harvest coming to us all the way from Guatemala, and now to you.
La Maravilla is in the Huehuetenango region in the north of Guatemala alongside the Mexican border.
It’s the highest and driest of three non-volcanic regions of Guatemala. Warm, dry winds from the Mexican plains of Tehuantepec blow towards the region, offering the crops some protection from frost.
Coffee is the main export of the region, and as we’s already seen from the Rosales’s story, the rugged terrain and remoteness means most producers process their own crops.
Caturra is a shorter plant than Bourbon, which is one of the reasons it produces a higher yield. It’s also more disease resistant than older traditional varietals.
Continuing the process of cross-breeding, Caturra has since been crossed with Catimor to produce the Catuai varietal.