We love the story behind this bean. Twenty coffee farmers founded a cooperative in the Huehuetenango region of southwestern Guatemala in 1989. They cultivate their coffee on the Pacific slopes at altitudes between 3,900 feet and 5,250 feet. As their coffee grew, so did their reputation for integrity and quality; they pick the beans by hand, prepare them using the wet method to extract bad or unripe cherries then dry them in the sun. Today, the cooperative boasts more than 700 members that continue to produce a well-balanced 100% Specialty Grade Arabica with medium body, pronounced acidity, smoky overtones and a hint of chocolate in the finish.