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.
Varietal - Catarrh, Catuai, & Bourbon
Processing - Wet Mill, Sun Dried Patios
Elevations - 5,200ft
Water Supply - Natural Spring Water
Soil Type - Clay
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
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
