El Manzano was first acquired by the Lopez-Diaz family in 2001. Soon afterwards, work began on establishing a state-of-the-art micro-mill on site. Since then, this mill, called Cuatro M Cafes, has become a hub for crafting excellent, award-winning coffees, with fruit-dried, natural processed coffees becoming their specialty. As climate change and the proliferation of a fungal pathogen known as CLR (Coffee Leaf Rust), or colloquially referred to as la roya, the team at El Manzano has since planted hundreds of new trees, with cultivars ranging from Pacamara, Yellow bourbon, Kenyan SL-28 and SL-34, Gesha, and Ethiopian heirloom varieties. Finca El Manzano is situated at a higher elevation than Ayutepeque, and the resultant coffee tends to be a denser, sweeter cup with more acidity and fruit character when compared to the coffees produced at  Ayutepeque. 

For over two decades, we have been offering this coffee as a single origin, and it’s long since become a favorite within our community. Anticipate a nutty sweetness, slight citrus overtones, and a robust tobacco finish. You really can't go wrong with this coffee.