Miguel Mendoza is a second-generation coffee producer in the town of Andea el Pajal, of the

municipality of San Antonio Huista in Huehuetenango region. During the harvest Miguel makes sure

his coffees are picked when only ripe which means several passes through the farm. This harvest

in total of four passes were made to pick only the ripest cherries to ensure the quality. The farm is

located in El Pajal where the cherries are transported daily 1.5 hours-drive away to be processed at

the Cajuil farmhouse at the old Rancho village. There the cherries are depulped, fermented between

32 to 36 hours and eventually washed with clean water. This coffee was dried for five days in the

sun on patios.

The farm, El Mirador, has gotten its name from its very high peak where it’s located. “El Mirador”

means a viewing point, and from the farm you can see clearly the town and the neighboring areas.

• Varietal - Catarrh, Catuai, & Bourbon

• Processing - Wet Mill, Sun Dried Patios

• Elevations - 5,200ft

• Water Supply - Natural Spring Water

• Soil Type - Clay