Having been born among coffee plantations, and following his ancestor’s legacy of coffee production with passion for quality and respect for the environment, Pedro Fernández acquired his own farm in 1985 and founded “La Serranía”. Besides coffee, the farm also produces other crops simultaneously in an ethic and sustainable way: ornamental plants, cardamom and pine trees.
The plantation is situated in a rainforest environment that provides a unique microclimate, due to the descendent cold and humid air from Sierra de Las Minas in the evenings, and warm ascendant winds from the river Motagua’s valley during the day. La Serranía’s altitude varies from 1,300 meters / 4,264 feet in the lower part of the farm, up to 1,600 meters / 5,250 feet in the higher part of the farm, reaching temperatures of 0 degrees C / 32 degrees F in the highest part during the months of December – February and up to 26 degrees C / 78 degrees F in the lowest part of the farm in the months of March- May. The annual rainfall is 2,500 to 3,000 mm. The majority of the farm is planted with pines (Pinus Maximinoi) and Inga trees, which provide shade to crops growing below, as well as organic material used as natural fertilizer while preventing soil erosion.
Situated among the production areas, untouched corridors of local flora are found; thus providing crystal clear water springs and local fauna throughout the farm. Respect for natural resources is his concern and passing them to future generations, is his purpose.
We had the pleasure to be hosted by Maria and Pedro on their unique and beautiful farm when we went to source coffee in Guatemala in early 2025. We got a chance to see their unique varietals growing first hand.
Recommendation:
Rest time: 2-3 weeks
Espresso: 1:2.2-2.4, 92c, 30s
Filter: 1:15-16, 90-92c
