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Finca Filadelfia


About Finca Filadelfia

Our Head of coffee

Will says:

Dark chocolate flavours dominate this coffee’s flavour profile with delicate background notes of orange citrus accompanying them. The citrus acidity is round and mild and it finishes with lovely refined sugar sweetness and a creamy mouthfeel.

About the area

Filadelfia is located in Antigua, a valley region surrounded by three volcanoes: Agua, Acatenango, and Fuego. Fuego, which translates to fire from Spanish, is active and frequently erupts with clouds of smoke regularly visible over its peak.

These volcanoes are a mixed blessing for coffee farms in the area. On one hand, they provide farmers with rich soil that’s full of nutrients and ideal for coffee production. However, volcanic ash can also be damaging to coffee plants. Fortunately for Filadelfia, this hasn’t been an issue.

In addition to having prime growing conditions, Antigua is an ancient Mayan capital, making it a cultural centre and popular tourism destination. These factors combined make it a highly desirable region for coffee farmers.

About the farm

In the middle of a country-wide recession, Manuel Matheu borrowed the land at Filadelfia in 1864 with the hope of growing coffee there. Now, six generations on, his passion for coffee farming lives on in Filadelfia farmer, Francis. After taking over from his grandmother, Elisa, who ran the farm until she was 95 years old, Francis runs the farm with his little brother Tio Bobby.

Together, Francis and Tio Bobby, have worked hard to improve the quality of their coffee. Recent changes include changing their shade tree strategy on the mountain to give the plants more opportunity to thrive. Deasite more than 100 years of ups and downs, the Dalton family is really excited to share these changes and their exceptional results.

A quick Q&A with the farmer, Francis Dalton:

Do you have any new plans for your farm?

“We heard that the Villa Sarchi coffee varietal is more resistant at higher altitudes so we’re trialling a few small lots on the mountain. We’ve also obtained geisha plants from Panama and we’re harvesting a few new types of coffees this year.”


ACIDITYCitric (Orange)
FLAVOURDark chocolate and orange.
PROCESSFully Washed
PRODUCERRoberto Dalton
SWEETNESSRefined sugar
TASTING NOTEDark chocolate and orange.
VARIETALCaturra and Bourbon