Due to its remoteness in one of Guatemala’s three non-volcanic regions, most producers in Huehuetenango process their own coffee.

Farmers selectively hand-pick cherry and pulp it on their farms, usually using small hand-powered or electric drum pulpers. Parchment is then fermented in buckets or bags. 

Following fermentation, parchment is agitated to remove remaining mucilage and washed in clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways. 

Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used.

Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes. Coffee production at 2,000 meters above sea level here is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region. 

Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.  

EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.