Don Julians Coffee

is a finest specialty coffee from the mountains of Guatemala.

We distribute this lovely coffee in Europe. Shipped directly from Guatemala, direct from the farm. We stock our SHB (strictly hard bean) in the Netherlands in climate controlled area. This way we can supply easy direct and keep quality. Cupping results go up to 85 or more. We supply roasters only. We can advise in roasting. The farms in Guatemala are 100% eco-Ok (Commitment with environmental quality)

Inform for our pricelist by email


  • Coffee Type: -S.H.B. (Strictly Hard Bean)
  • Soil Type: Argillaceous
  • Region: Rainforest Cobán
  • Coffee's Preparation: Gourmet Ground And Roasted American Or Express.
  • Description: Unique Area For Coffee Production.
  • Altitude: 1500 Meters Above Sea Level.
  • Coffee Area: 22.5 Hectares
  • Average Temperature: 18.5° Celsius
  • Relative Humidity: 87.2%
  • Variety Of The Plants: Arabic Coffee: Caturra & Bourbon. Under The Tree Shade.
  • Wet Mill: Totally Natural Ferment And Washing With Cystalline Water
  • Drying: Solar Dryer
  • Distributed By: Ivagro, S.A.

Roasting Advice

Roast specs, including a Agtron E-20 test

*Base Description:
Dark roast -Agrton - 35 (range 33/37) for a traditional darker roast. Deep Brow to dark brown color, approximately 50-75% into 2nd crack.

100% eco-OK Commitment with environmental quality

In our quest for excellence the environmental care is an important part of our product quality. Each and every process and procedure is done taking into account the environmental practices that we are committed to follow throughout the complete coffee production process. The following are the basic elements of our 100% Eco-OK - Protection of rivers and any other body of water. - Establishment of buffer zones around protected areas and rivers. - Special ecological care inside the buffer zones. Hunting is completely forbidden inside the plantation. Native trees are preserved and used as part of the shadow system. A two or three layer shadow system is preserved. A list of endangered species of the region is well known and protection measures are kept to protect this species. Pesticides, herbicides and any other chemical product are kept away from any human activity and protected against animals or any other intrusion. Water quality on the surface and underground is under no contamination harm due to chemical products such as insecticides and herbicides. Recycling is done in every way possible. Organic material is recycled and used as fertilizer in the plantation and not thrown into any water body. Periodic water analyses are done in order to ensure water quality.
The plantation has a long term erosion protection farm in order to protect the superficial soil of the plantation. Contour lines are used in the plantation to prevent erosion. Natural and living barriers are settled in the plantation. The entire plantation is under the sunshine of natural and native trees. An organic material layer is always preserved in the coffee fields to provide a constant flow of organic matter to the plants. No herbicides are used in steep regions. Soil quality is preserved by the use of organic matter produced inside the farm and nitrogen fixing plants. Chemical fertilizers are used only if it is strictly needed to preserve the coffee quality. Soil analyses are done periodically to establish its condition and needs.

Don Julians Coffee

Finca El Rincón has a very long coffee tradition. The first family plantations were located in Lake Atitlán’s surroundings, in Finca San Julián since 1860. This coffee tradition went on and has been improved over time and generations achieving an excellent symbiosis between the excellent production tradition and the most modern processing techniques. Don Julián’s tradition is still alive in the coffee plantation at Finca El Rincón, an estate located in the Central Plateau of the Sierra Madre mountain range at 5000 ft. It is completely surrounded by two clear water rivers and the coffee plantation occupies more than 90% of the farm extension. Each and every plant in the plantation is carefully taken care of from the very beginning. The new plant seeds are selected among the best seeds of the plantation. This seeds are rooted then grown in the “almácigo” under cushin tree shade. When the plants are almost a year old, they are transported into the fields where shade is already grown to minimize the plant stress in this movement and in the future plantation. Two years after the coffee plants are taken into the plantation, the first production is obtained; the production then continues once a year.


Harvest and
Farm process

Due to the climate and the farm altitude, the harvest takes place between December and March. Careful attention is placed in harvesting only the well matured seeds, when their color is between deep red and purple. After the daily harvest the coffee is manually selected to remove any not matured seed accidentally cut. Finca El Rincón has its own wet mill or “beneficio húmedo”. The daily harvest is taken into this place where the coffee process begins each and every harvest day. After the coffee is received, it is taken into a large water tank or “sifón” where the second selection takes place, in this case it is done by density difference; the best seeds are heavy and go to the bottom of the tank and used in the further process while the other seeds are taken into a separate process.

After this selection, the seeds are continuously taken out of this tank into the “pulperos”, mechanical machines that separates the coffee peel or pulp and the internal seed. This seed is taken into a rotatory selector or “criba”, to eliminate the residual pulp. After all this, the coffee is taken into tanks where the 24 to 48 hours fermentation takes place to eliminate the jelly inside of the seed called “mucílago”. After fermentation, coffee is washed a couple of times and then taken into the drying yards or “patios”. Drying coffee under the sun takes from 8 to 15 days, depending basically in the weather conditions. After this procedure we have parchment coffee or “café pergamino”. The coffee last outside cover (the pergamino) is taken out in the trilla after which we obtain green coffee, ready for traditional export.

Don Julián’s Coffee has gone a step further and now roasts its own coffee in traditional roasters to obtain the superb quality of Café Don Julián. The coffee is then packed in total barrier bags to guarantee the quality of the product for more than two years. Don Julian’s Coffee quality has been recognized by Anacafé (the Guatemalan National Coffee Association) and by other coffee organizations. We are now able to offer you this superb coffee directly sent from the farm, no intermediates to assure you the origin and quality of the product.


Anton Spruit

Owner and Distributer

T: +31(0)629481101

E: donjuliancoffee.europe@gmail.com

Oostkanaalweg 5b
2445BA Aarlanderveen
The Netherlands