"Processing in Huehuetenango is deeply rooted in experience and family tradition. Most smallholder producers operate their own micro-mills at home, managing every step of the post-harvest process themselves. Harvest season runs from December through April, with careful handpicking to select only the ripest cherries.
After pulping (often with manual or small electric machines), the coffee is fermented in tanks for 24 to 36 hours, depending on altitude and daily temperatures. The first wash is more than just cleaning: it’s a key step in floating and separating overripe cherries, which are removed to preserve cup quality. The coffee is then sent through washing channels, where water and movement naturally separate parchment by density. After a final rinse, parchment is laid out on patios or rooftops to sun-dry over 5 to 12 days, depending on the weather.
This process contributes to Huehuetenango’s signature winey cup character, with bright fruit, deep sweetness, and a silky finish." Huehuetenango is as culturally rich as it is geographically extreme. The region climbs into the Cuchumatanes, Central America’s highest non-volcanic mountain range, where peaks reach over 3,000 meters and roads snake through breathtaking valleys and ridges.
Home to multiple Indigenous communities, including Mam, Q’anjob’al, and Popti speakers—Huehuetenango carries centuries of living tradition. People here still wear beautifully woven clothing, filled with colors and patterns that represent family, place, and legacy. These visual stories are worn with pride and passed down with care—just like coffee traditions.
The diversity of microclimates, elevations, and soils across the region is unparalleled. Even farms separated by just a few kilometers can produce distinct cup profiles, thanks to variations in sunlight, airflow, and altitude. That’s why Huehuetenango continues to offer some of Guatemala’s most complex and celebrated coffees—alive with acidity, layered with fruit, and grounded in heritage.
Kael's Cup is a masterfully crafted blend of premium Brazilian coffees, including a smooth medium roast, a bold dark roast, and a touch of Peaberry from the same farm. This balanced coffee offers rich notes of chocolate and nutty sweetness, with a subtle fruitiness for added complexity. Perfect for any brewing method, it's a comforting cup designed for everyday enjoyment.
Devyn's Dark • Dark Roast
Regular price
$14.00
Devyn’s Dark is a masterfully crafted blend of premium beans from Colombia, Guatemala, and Brazil Peaberry. This roast delivers deep chocolate notes and toasted nut undertones with a smooth, lingering finish. Perfect for those who crave a strong, satisfying cup that remains remarkably low in acidity.
Brazil • Cachoeira da Grama • Medium Roast
Regular price
$6.00
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
Discover Colombia Finca El Recreo Medium Roast — a single origin, shade-grown specialty coffee from Zapatoca, Santander, Colombia. Grown at 1,750 metres above sea level, this is a textbook example of what makes Colombian coffee so beloved: balanced, clean, and chocolatey with a smooth, approachable finish.
Certified USDA Organic, Fair Trade, JAS, and CEE — grown with traditional methods on a farm that controls every step from land selection to harvest. Shade-grown trees slow the bean's development, producing a denser, harder bean with more complex flavour — and providing critical habitat for migratory birds and wildlife in the process.
At Finca El Recreo, Carolina's family manages every aspect of production — genetic origin, weeding without herbicides, picking, fermenting, washing, selecting, drying, and husking. The result is a traceable, consistent cup you can feel good about.
Brazil • Cachoeira da Grama • Dark Roast
Regular price
$6.00
Discover Brazil Cachoeira da Grama Dark Roast — a single origin, naturally processed specialty coffee from the mountainous Mogiana region of Minas Gerais. Rich, full-bodied, and deeply satisfying.
Expect notes of chocolate, roasted nuts, and a pleasant smokiness with a rich, velvety finish. Low acidity makes this one of the smoothest dark roasts you'll find — bold without being bitter.
Versatile across all brew methods — exceptional as a pour over or French press, and outstanding as a single origin espresso. A true crowd-pleaser for dark roast lovers.
Fazenda Cachoeira da Grama has been in the Carvalho family since 1890. Located in Minas Gerais, the farm draws characteristics from both the Mogiana and Sul de Minas growing regions. Everything is done by hand — from planting to harvesting — because the terrain doesn't allow for machinery. Gabriel de Carvalho Dias manages the farm with a commitment to sustainable, small-lot farming that produces exceptional, traceable coffee.
Roast: Dark | Process: Natural | Varietal: Bourbon | Origin: Minas Gerais, Brazil
