Sierra Madre Fully Washed

The blends comes from smallholders farmers in the Union Cantinil municipality, in the Huehuetenango department.  

Thanks to the region’s unique location that brings it hot air from the west and cool air from the north, farms in Huehuetenango are able to cultivate coffee at heights that often exceed 2,000 meters above sea level. These conditions help produce the dazzling acidity and lively fruit notes so beloved in coffees from the region and the subtropical and humid climate contributes to the coffee beans' beautiful appearance and uniform maturation.

Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes Fully washed processing more accessible.  

Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. Cherry is dry fermented for 24 to 72 hours. The high altitude means cooler weather, which often extends fermentation time. 

After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways. 

Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used. 

Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes. Coffee production at 2,000 meters above sea level here is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region.