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Where Volcanic Soil Brews Peach and Hazelnut: El Quetzal, Guatemala
El Quetzal, Guatemala: A Defined Expression of Origin
Our El Quetzal is a single-origin coffee shaped by geography, history, and careful agricultural practice. Produced at Finca Oná in San Marcos, this coffee is grown between 1,300 and 1,620 metres above sea level, a range that promotes slower cherry development and increased sugar accumulation.
Those conditions contribute directly to the coffee’s intensity, aromatic lift, and creamy structure. Designed for both filter preparation and espresso, the profile remains stable across brew methods, maintaining clarity and sweetness under pressure or longer extraction. At Vicky Coffee, we roasted this coffee profile for pour-overs that leave a lasting impression.
From A Farm Founded in 1860
Established in 1860, Finca Oná stands among Guatemala’s oldest working coffee estates. More than 160 years of continuous cultivation has allowed farming knowledge to evolve alongside environmental stewardship.
The property sits near the coastal entrance north of Coatepeque, where warm air masses rise toward higher elevations, producing consistent humidity and frequent cloud cover. The name Oná translates to “refuge of the bees”, a reflection of the biodiversity encouraged across the land. Pollinator presence supports flowering cycles, directly affecting fruit set and harvest uniformity.
San Marcos: Climate and Geology
San Marcos is recognised as Guatemala’s oldest coffee-producing region, also ranking as its wettest and warmest. Annual rainfall regularly exceeds 4,000 mm, far above the national average. High precipitation levels are balanced by steep slopes and excellent drainage, preventing water-logging at the root zone. Soils here are enriched by centuries of volcanic ash, delivering elevated concentrations of potassium, phosphorus, and trace minerals.
Such composition encourages strong vegetative growth while supporting complex flavour development. Coffees from this area are widely associated with floral aromatics, pronounced acidity, and substantial body, characteristics clearly present in El Quetzal.
Varieties and Growing Classification
Plantings at Finca Oná include Caturra, Catuaì, and Typica, each selected for performance at altitude and flavour contribution. Typica adds sweetness and structure, Caturra brings brightness and balance, while Catuaì improves yield stability on steep terrain. All lots qualify as Strictly High Grown (SHG), indicating cultivation above 1,200 metres. Beans grown under SHG conditions tend to develop higher density, resulting in improved heat absorption during roasting and enhanced aromatic retention.
Washed Processing for Precision
Harvested cherries undergo a washed process, a method favoured for clarity and definition. Pulp removal occurs shortly after picking, followed by controlled fermentation to break down remaining mucilage. Clean mountain water is used for rinsing, then parchment coffee dries evenly before milling. This approach limits fermentation-derived flavours, allowing varietal character and soil influence to remain at the forefront. The resulting cup displays sharp articulation, layered sweetness, and a clean finish without muddiness.
Aroma and Flavour Structure
From the first grind, El Quetzal releases a strong, expressive fragrance anchored by sweet nuttiness. Brewed coffee opens with toasted almond and roasted hazelnut, quickly followed by a marzipan-like richness. As temperature drops, flavours shift toward sun-ripened peach, ripe yellow stone fruit, and gentle floral hints. Acidity remains lively yet controlled, supporting sweetness rather than overpowering it. Balance across the palate allows each flavour stage to appear sequentially rather than all at once.
Mouthfeel plays a central role in the overall experience. Texture is full and round, carrying a creamy weight that coats the tongue without heaviness. Such tactility is often associated with high-altitude coffees grown in mineral-rich ground. After swallowing, sweetness persists for an extended period, creating a clean, lingering finish free from dryness or bitterness.
Brewing Versatility
Roast development has been calibrated to perform across extraction styles. Filter methods highlight peach character and aromatic lift, while espresso emphasises nut depth and creamy body. Solubility remains consistent, allowing baristas to achieve stable results within standard parameters. Home brewers benefit from forgiving extraction, as the coffee maintains structure even with minor grind or ratio adjustments.
Sustainability & Community
Environmental responsibility is embedded in daily operations at Finca Oná. The estate is powered by renewable hydroelectric energy, supplying both farm infrastructure and wet mill operations. Long-term planning aims for complete energy independence, reducing reliance on fossil fuels. Certification through the Rainforest Alliance confirms adherence to strict environmental, labour, and production standards, including water management, wildlife protection, and soil conservation.
Beyond agriculture, Finca Oná supports local development. A portion of coffee revenue helps fund a nearby school, improving educational access within the surrounding area. Workers receive appropriate housing, alongside availability of healthcare services and learning opportunities. These initiatives contribute to workforce stability and knowledge retention, directly benefiting coffee quality over time.
El Quetzal reflects the combined effect of altitude, climate, variety selection, and long-established farming practice. Every stage, from cultivation to processing, has been designed to preserve clarity and sweetness while expressing the distinct character of San Marcos.
Try our Guatemalan Specialty Coffee as one time purchase or with our subscription packages that arrive straight at your doorstep every month or bi-weekly.
We love coffee and the tasting notes that let us travel around the globe with every brew and every sip!
