Stuardo Coto

Stuardo Coto’s coffees originate from several prominent regions in Guatemala, including Acatenango, Antigua, Cobán, and San Marcos, across an altitude band spanning 1100 to 1550 meters. The varietal portfolio features a mix of traditional and distinctive cultivars. Dominant varieties recorded in the catalog include Bourbon, Pacamara, Geisha, Catuai, Red Icatu, and Yellow Icatu. Processing methods applied to these lots cover natural, washed, and anaerobic natural preparations. The catalog shows a balance between traditional washed lots and fruit-forward natural and anaerobic treatments. The catalog footprint includes 10 total coffees, with 8 currently in stock, distributed across 5 different roasters. The average Cherrybook Index across these lots is 54.5. Recent catalog examples illustrate the range of offerings, such as Panther Coffee featuring Pura Fruta lots processed as naturals using Bourbon, Catuai, Red Icatu, and Yellow Icatu varieties. Bold Bean Coffee Roasters and Hacea Coffee Source also feature selections from this producer, including washed and natural lots from farms like El Pesadero and Finca El Mirador, utilizing varieties such as Bourbon, Caturra, and Pacamara.