In the mountains of Cuchumatanes, in Guatemala, on the border with Mexico, one of the most popular coffees of those lands is cultivated: the Huehuetenango.

In this area the particular climatic conditions allow to cultivate coffee up to an altitude of 1900 meters. And the higher the altitude, the better the product. The economy of this region, one of the poorest in Central America, depends on the export of coffee Huehuetenango.

Coffea Arabica, of the Typica, Bourbon and Caturra varieties, is grown in the shade of tall trees. Harvesting is done manually: the berries, detached one by one from the plant, are placed in wicker baskets tied to the workers’ sides. The beans are then extracted from the berries thanks to a process of stripping which is based on fermentation: it starts within 4 hours of harvest and lasts two to three days. Finally, there is drying: the coffee beans are spread in the sun for at least three days and continuously stirred with a rake.