Cultivated in Aldea El Pajal, just outside San Antonio Huista in Guatemala’s famed Huehuetenango region, El Durazno is a testament to dedicated family farming.

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Owned by Octavio Lopez, who lives on the farm with his wife and four children, the 17.5-hectare land was originally named "El Durazno" (The Peach) after the peach trees that once grew there. Today, Octavio and his family cultivate Caturra, Bourbon, and Catuaí varieties under the natural canopy of Chalun and Gravilea shade trees.

Harvested cherries are processed on the very day they are picked to preserve peak freshness. The cherries first undergo a water wash to remove floaters before being depulped and fermented overnight in a cement tank. Once washed clean of mucilage, the beans are sun-dried for approximately four days.

The result of this hands-on, traditional washing process is an authentic Huehuetenango espresso coffee deeply connected to the land and the hard work of the Lopez family.