Guatemala Yolanda Molina

Finca El Ricon, the farm producing this coffee, has 32 hectars in the Huehuetenango region and is a home to an impressive array of
varieties, while also being a center for progressive processing techniques in the region. This farm processes its coffees in two directions - washed and natural.

The coffee we offer has undergone the natural process where they will meticulously select the ripest cherries, which are then dried for 17-21 days on raised beds to attain their distinctive fruity sweetness and winey acidity.

Most farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.

Huehuetenango is located in Western Guatemala bordering Mexico. It is extremely diverse and known for producing some of the best coffees in Latin America due to its climate, altitude, water sources, and traditional varieties. A range of offerings come out of Huehuetenango, including chocolatey volume offerings and fruit-forward microlots.

The ripest cherries are selected for natural processing: they are harvested by hand and dried whole on raised beds for a period of 17-21 days. The resulting tastes are distinctively fruity, with pleasant winey acidity.

Bourbon, Catimor, Caturra, Maragogype, and Pache are the most commonly cultivated varieties in this region.