El Gigante Coffee
Our coffee
Where heritage, innovation, and terroir converge.
High in the Motagua Valley of Guatemala, El Gigante Estate spans 125 hectares — 85 cultivated with exceptional coffee, and 40 preserved as native forest. Founded over 30 years ago by Osvaldo Suchini Sr., the estate began as a deforested mountain and was transformed through vision, reforestation, and relentless care into one of Guatemala’s most iconic coffee farms.
Our high-altitude terroir (1,560–1,800 MASL) provides the perfect conditions for growing exotic and traditional varieties like Geisha, Pacamara, Bourbon, Catuai, and more than 20 rare cultivars. Every step — from handpicking ripe cherries to precision-controlled fermentation — is executed with purpose, science, and soul.
At El Gigante, sustainability is not an initiative — it’s a lifestyle. We reduce water consumption by over 90% during natural anaerobic processes, empower a local workforce made up of 80% women, and commit to long-term ecological preservation.
Every lot we produce is a reflection of passion, tradition, and a deep respect for the land. From the volcanic soils of Chiquimula to some of the most prestigious tables in the world — this is El Gigante.
We are committed to preserve the environment and the local species. Thats why at El Gigante we decided to dedicated 40 hectares of natural forest.
Picking the cherry it's a key aspect of our coffee, as we pick them one by one. Right after the harvest, the cherry goes through a selection & classify process where all the imperfections such as immature and over-ripe cherry are taken away.
After harvesting the coffee and select the best cherry, we take them to the wet mill which is located inside of the estate. Before getting milled, the coffee goes through a siphon and a sieve that select only the best beans before getting milled and let them ferment for 24 hours before getting washed. It’s noteworthy that the milling is design the use the same water on the different cycles done in one day and gets recycle it by the end of the day. After being milled the coffee gets dry in a half-shadow structure in order to be dried slowly.