This lot comes from a group of 40 smallholder producers in the Huehuetenango area. These producers grow Caturra, Sarchimor, Bourbon and Catuai and harvest between the months of December and March. This coffee grows under the shade of native trees such as Inga and Gravileas. Producers prune their trees just once a year and picking is done by hand.
 
After picking, cherries are floated and hand sorted before pulped. After pulping the coffee is left in fermentation tanks for around 8 to 10 hours, and once the fermentation is complete the beans are washed with fresh water in the washing channels before being left in the soaking tank for 3 to 5 hours before being laid to dry on the patio for 10-12 days. Once the parchment has reached the desired moisture content, it is then stored in Polypropilene bags ready to be milled for export.