Nestled in the beautiful mountains of Jutiapa, Guatemala, Los Manantiales was founded in 1997 by Adolfo Pivaral and later joined by his son, Ronald Pivaral, as general manager and is located in one of Guatemala's eight coffee-growing regions, Nuevo Oriente, known for its well-balanced, full-bodied chocolate notes. Jutiapa is well known for its climatic conditions, with two distinct seasons, dry and rainy. Temperatures range from 8-24ºC throughout the year and annual rainfall between 900-1100mm. Surrounded by a diverse natural shade of avocado, pine, inga and gravilea trees, its farms cover 32ha reaching altitudes of 1730-2000m above sea level. The harvest season is from January to April with an average of 300 bags (69kg) per harvest. They are divided into 14 production plots with “Traditional” and “Trendy” varieties. Innovation is at every step of the value chain, creating coffees that bring progress and sustainability to our community, offering a full range of processes. The Geisha lot comes from a plot called -Los Pinos- and is planted at 1900 meters above sea level, cultivated under the shade of pine and oak. The Bourbon lot comes from a plot called -La Casita- and is planted at 1750 meters above sea level under the shade of avocado and oak. Mainly focused on organic fertilizers such as cow manure and coffee pulp combined with some slow-release chemical fertilizers. Cherries are picked at blood red to ensure sufficient sugar content (20-25ºBrix) and prevent natural fermentation in the cherry, then placed in the wet mill and washed with clean drinking water to obtain a clean and juicy cup. The coffee is then pulped without water to maintain as much mucilage content in the beans as possible, and then placed in concrete tanks for 60 hours. The entire process is carried out under controlled conditions, with no light and temperatures between 8-20ºC. After 60 hours, the coffee is washed using traditional channels known as “correteos” with potable water. Then, the coffee is dried in patios for 15-18 days in parchment state. After the coffee is harvested from the patios, it is stored for 5 days in jute bags to ensure that the coffee releases the heat brought in from the outside, which helps the coffee stabilize temperature, moisture content, and water activity. It is then stored in GrainPro bags and jute bags for at least 1 month before being exported.