Huehuetenango Community

The Story Behind the Farm
This season marks the first participation of a farm from Huehuetenango, a region blessed with ideal climate conditions. Warm, dry winds from the Mexican plains help prevent excessive mist, making coffee cultivation possible even at high altitudes. The region’s remote location and rugged mountains help preserve coffee in its most natural state, contributing to exceptional quality. However, the dominance of intermediaries often makes it difficult for producers’ stories to reach consumers.
María, a female leader in the community, founded the COPECAFE women’s coffee production project in response to the growing labor shortage caused by male workers seeking employment in the U.S. Her efforts go beyond coffee—she also sells locally grown produce and homemade bread, preserving traditional farming methods passed down through generations without relying on chemical fertilizers. Her warm and approachable personality has helped drive the adoption of new initiatives like bicycle-powered depulping within the community.
This season, Carlos, the founder of Good Coffee Farms, and Isaias, the production leader, visited María’s farm. They shared knowledge on organic fertilizer production and sugar content measurement during harvest. Despite the ongoing challenges of climate change and labor shortages, María expressed how even small improvements provide significant hope for the future, leaving a lasting impression.
This year’s lot showcases the rich diversity of coffee grown on her farm. Due to the long distance between the harvest site and the processing station, fermentation naturally begins while the cherries are still intact, resulting in a bright citrus acidity. To balance this, a shorter anaerobic fermentation is applied after depulping, ensuring a clean and well-structured aftertaste, making for a refined and high-quality cup.
 
Farm Information
Country: Guatemala
Region: Huehuetenango
Local Area: Aldea Río Ocho
Producer: COPECAFE – María Adelina
Altitude: 1,550m–2,000m
Farm Size: 3 ha
 
Production Details
Varieties: Catuai (30%), Anacafe 14 (30%), Pache (20%), Bourbon (20%)
Sugar Content: 19–22%
Pulping Method: Bicycle-powered pulping
Fermentation Style: Double Fermentation
Fermentation Time: 62 hours (40 hours in cherry, 22 hours in parchment)
Fermentation Process: Aerobic fermentation in cherry, anaerobic fermentation in parchment
Drying Method: Patio drying for 18 days
 
Basic information
Content: 150g
Delivery time: Roasted and shipped on Sundays of the 2nd and 4th week of each month.
Shipping fee:
In Japan- 300 yen nationwide (free shipping for purchases over 7,000 yen)
Internationally- By EMS (To see the price select your country)
Storage method: Avoid direct sunlight, high temperatures and humidity.
Precautions for use: Use as soon as possible after opening.
Best-by date: 90 days from roasting date