Guerrero Zihuatanejo Finca Corral del Diablo

This year, at Almanegra, we celebrate the seventh anniversary of offering high-altitude coffees from the peaks of the Sierra de Zihuatanejo, Guerrero, grown at the iconic Finca Corral del Diablo. The farm is run with dedication and passion by Mr. Darío Galeana and his son Iván, who have devoted their lives to coffee farming and developing their community.

The farm is located in the Sierra Madre Occidental, facing the coasts of Zihuatanejo and Troncones beach, in the community of Baltazar R. Leyva Mancilla. The coffee fields sit at 1,150 meters above sea level, surrounded by an exceptional microclimate that has made it possible to grow varieties such as Sarchimor, Anacafé 14, Catimor, and Garnica, among others. At their own mill, located near downtown Zihuatanejo, Darío and Iván not only process coffee from the farm, but also sort and distribute coffees from local producers, strengthening the region's coffee economy.

The story of Finca Corral del Diablo is one of resilience. In 2016, after leaf rust devastated the farm and destroyed 95% of its production, Darío Galeana implemented a replanting strategy using disease-resistant varieties. Thanks to this effort, the farm now has nearly 20,000 plants, grown between 1,150 and 1,200 meters above sea level, establishing it as a model of adaptation and continuous improvement in local coffee farming.

Since 2012, the farm has undergone constant change, introducing new varieties that have shown remarkable adaptability to the Sierra's environment. This year, Iván has sorted the harvest into micro-lots, highlighting varieties such as Marsellesea, Anacafé 14, Catimor, Oro Azteca, Castillo, and Costa Rica, each with unique profiles that reflect the richness of Guerrero's terroir.

During harvest, cherries are hand-picked at peak ripeness and carefully tended on a drying patio equipped with mosquito netting and shade cloth to protect them from Guerrero's intense sun. At night, they are covered with tarps to shield them from fog and occasional drizzle. This natural drying process takes between 15 and 21 days, ensuring exceptional quality in every bean.

This commitment to quality and innovation is reflected in every cup, offering an experience that honors the coffee-growing tradition of the Sierra de Zihuatanejo and the hard work of its producers.

• State: Guerrero
• Region: Corral del Diablo, Colonia Agrícola Ganadera Baltazar R. Leyva Mancilla, Zihuatanejo
• Altitude: 1,1150 meters above sea level
• Variety(ies): Marsellesa, Anacafe 14, Catimor, Oro Azteca, Castillo, Costa Rica
• Process: Natural
• Roasted by: Tostadora de Cafés Extraordinarios