A balanced and comforting cup which starts with caramel before being joined by the gentle fruitiness of raspberry jam and plum, finishing with just a hint of vanilla.
Tucked into the rolling hills of Palencia, just east of Guatemala City, San Patricio El Limón is a farm that runs on family, curiosity, and genuine commitment to quality. Owned and operated since the late 1990s by Guadalupe "Beto" Reyes and his family, it's been one of our favourite relationships for over a decade.
We first started buying from El Limón in 2013, introduced by our mutual friend Raul Rodas, 2012 World Barista Champion. They were the first producers we ever bought from directly in Guatemala. Since then, they've only got better.
Beto's approach to coffee is rooted in care and curiosity, and that desire to experiment is a big part of why we keep coming back. One of his long-held goals has been to hand the farm to the next generation, and that's very much becoming a reality. His wife Marilyn has always been central to the operation, and their children, Eliana, Betio, Saul, and Ruth, have gradually taken on bigger roles. Each specialises in a different part of the business, but decisions are made together. You can feel the energy when you visit.
It's also worth noting that running San Patricio is just one part of Beto's world. He's the Mayor of Palencia and has several other business interests on the go. Honestly, we have no idea how he finds enough hours in the day. What a guy. But with the family now sharing the load, the farm is in excellent hands, with real depth of knowledge at every level.
El Limón spans eighteen hectares at 1,350 to 1,850 metres above sea level. The farm mainly grows Caturra and Bourbon but has been expanding into SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamaras, and yellow and red Catuaí. Around eight water reservoirs have been built across the estate to preserve this vital resource. The family have also invested heavily in infrastructure over the years: rebuilding the wet mill, adding a QC lab, constructing a new warehouse, and building accommodation for workers on site.
Operating their own wet mill means the family can separate different lots and maintain full control over quality, keeping separate days' pickings, processes, and varietals in distinct parcels. The mill also benefits the wider community: neighbouring producers in Palencia bring their coffee here to be processed too.
Palencia isn't one of Guatemala's eight officially recognised coffee-growing regions. Antigua, Huehuetenango, and Cobán tend to dominate the conversation. But Palencia is quietly carving out its own identity, largely thanks to the work of the Reyes family. The altitude, volcanic soil, and temperate climate are all there. What it's lacked in historical recognition, it more than makes up for in the cup. In the 2025 Flores del Café competition, organised by Anacafé and IWCA Guatemala to celebrate the work of women coffee producers, the naturally processed Pacamara from El Limón took second place in the Natural category with a score of 88.25. Not a bad result for a region most people haven't heard of yet.
- FILTER RECIPE
- Suggested method: AeroPress
Dry dose: 16g
Water: 240g / 96°C
Time: 2 mins
ESPRESSO RECIPE - Dry dose: 17.5g
Time: 28-30 sec
Wet weight: 36g
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
- Country: Guatemala
- Region: Palencia
- Farm: San Patricio El Limon
- Producers: The Reyes Family
- Altitude: 1,350-1,850 m.a.s.l.
- Farm size: 9 hectares
- Varietal: Pacamara
- Processing method: Natural
The more established Finca El Limon is definitely the ‘jewel in the crown’. Purchased by the family 22 years ago, along with renovating older areas of coffee they began terracing and new planting coffee 9 years ago. El Limon features established shade cover trees, high altitude and excellent aspect to the sun, resulting in the long maturing of coffee, high levels of sugar and consistent levels of coffee production.