Our Story
José Mariano Rodriguez originally purchased Finca Capetillo in 1874. His son Juan José Rodriguez, a world-renowned entomologist, introduced modern agriculture practices, and so did the next generation led by Federico and Ernesto Rodriguez Benito, making Capetillo the premier coffee farm for the advancement of agriculture practices in the country.
6ta Calle 5-47 zona 9. Edificio Vasil 3er Nivel, Ciudad de Guatemala, Guatemala
In 1942 respected lawyer José Falla, partnered with Federico and Ernesto, to create Rodriguez, Falla & Co—the entity that has owned and managed Capetillo ever since. As friends sharing a common love for agriculture, Federico, Ernesto, and José developed their interest in coffee.
Today, their successors, now in the 6th generation, continue to manage this exceptional property. They successfully managed Capetillo, planting extensively and densifying the coffee plantations, introducing new varieties, implementing changes in the pest management controls and fertilization programs.
Capetillo’s over 300 planted hectares are at an elevation between 1,380 and 1,500 meters above sea level. Deep, porous, and well drained, soils are composed of volcanic sand and ash - the result of eruptions and lava flowing from the three volcanoes, Agua, Fuego and Acatenango, surrounding the farm. The volcanic soils of Capetillo are known to nurture the most impressive Bourbon (yellow and red beans), Pache, Caturra, Pacamara, and Catuaí coffee varieties.
The love for coffee farming has been a family tradition for almost 150 years.
Capetillo
Finca Capetillo is recognized as one of the premier family-owned and family-led coffee farms in Guatemala
Capetillo
Our Story
José Mariano Rodriguez originally purchased Finca Capetillo in 1874. His son Juan José Rodriguez, a world-renowned entomologist, introduced modern agriculture practices, and so did the next generation led by Federico and Ernesto Rodriguez Benito, making Capetillo the premier coffee farm for the advancement of agriculture practices in the country.
Controlled humidity and dense shade trees allow the coffee to ripen over a longer period of time, resulting in increased flavor development. Currently, Capetillo produces roughly 50,000 bags (46 kilo bags) of ripe coffee.
The plantations are exposed to wind, fog and sunshine, creating a perfect microclimate for coffee.
Capetillo
