Nestled in one of Guatemala’s rare non-volcanic regions, Huehuetenango’s remote location has shaped a distinctive tradition of coffee production. Here, most farmers carefully process their harvests on-site, allowing them to preserve the unique character of their coffee. Ripe cherries are hand-picked with care and depulped on the farm using small hand-powered or electric drum pulpers. The parchment is then left to ferment in buckets or bags, before being gently washed to remove any remaining mucilage. To protect the environment, all water used during pulping and washing is naturally filtered through earthen systems, ensuring that no organic residue seeps into local waterways.