Meet Our Producer


Finca Vizcaya is located in Mataquescuintla, Jalapa, at an altitude between 1,500 – 1,7500. Vizcaya is not only an extraordinary example of how to adapt to climate change through landscape renovation, it also enriches the natural ecosystem by combining coffee and coffee blossom honey production.

Meet Francisco Quezada Montenegro

Francisco Quezada is the owner of Finca Vizcaya. Francisco, together with Oscar Garcia, the farm manager, have been working in the past 10 years on renovating the complete farm. This process will have a great impact on quality and the protection of the environment. Finca Vizcaya also domiciles 50 beehives in order to produce a second income and enrich the environmental ecosystem.

Farm Facts

Producer: Francisco Quezada Montenegro

Location: Jalapa, Mataquescuintla, Guatemala

Altitude: 1,500-1,740 meters above sea level

Farm size: 190 Hectars

Coffee varietals: Caturra, Red Bourbon, Bourbon & Pache


Process: Fully washed and sun dried on patios

Post harvesting facilities: Pinalense Eco-System , cement fermentation tanks with tile inner layer, 3 drum dryers (Guardiolas) and concrete patios. Their system is based on using as less water as possible. During harvest. they use around 10 cubic meters of water a day.

Harvest: December – March

What’s special?

Although Francisco is mostly concentrating on washed coffees, Vizcaya coffees tend to taste like Naturals due to the high density of the beans and a very late harvest-time. Most of our clients love Vizcaya as a perfect Omni-Roast coffee.

Markos about Vizcaya

“Entering Vizcaya is like entering a Jurassic Park movie – its an impressive jungle! Francisco and Oscar did a great job with renovating the whole Farm during the last 10 years. You can definitely taste the result! “