This coffee is grown predominantly by indigenous Kaqchikel producers, who grow the traditional variety, Bourbón, using techniques and traditions passed down from one generation to the next. In this region, most farmers do not have the infrastructure to process their coffee from fruit down to parchment covered bean. Instead, they usually rely on a system of intermediary buyers called “coyotes” who will purchase coffee cherry from the farm and then re-sell it to a mill for a profit. This coffee is bright and sweet, with notes of dark chocolate, whipped cream, and fruit punch.

This coffee is grown predominantly by indigenous Kaqchikel producers, who grow the traditional variety, Bourbón, using techniques and traditions passed down from one generation to the next. In this region, most farmers do not have the infrastructure to process their coffee from fruit down to parchment covered bean. Instead, they usually rely on a system of intermediary buyers called “coyotes” who will purchase coffee cherry from the farm and then re-sell it to a mill for a profit. This coffee is bright and sweet, with notes of dark chocolate, whipped cream, and fruit punch.