Smallholder producers on the slopes of the Agua and Acatenango volcanoes have been growing coffee for hundreds of years. Most of these families are indigenous producers, who grow the traditional variety, Bourbón, using techniques and traditions passed down from one generation to the next. Once harvested, the ripe cherries are delivered to local miller and exporter Bella Vista where they are processed in a modified washed manner, using an eco-pulper to conserve the local area’s scarce water resources. The coffee is dried on raised beds under a protective covering. Each individual lot is sampled and only the best of the best get collected together to form this amazing Hunapú offering.