Guatemala, Huehuetenango

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.