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Due to its remoteness, most producers in Huehuetenango process their own coffee.
Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water.
Huehuetenango is well-known for its high altitude and consistent weather patterns.
These conditions help produce the dazzling acidity and lively fruit notes so beloved in coffees from the region.