This coffee is produced by Ana Nolasco Pascual and her family on their farm outside San Marcos Huista in the Huehuetenango region of Guatemala. Ana is a member of the El Sendero cooperative, which was formed in 2016 and currently serves 659 members. The family manages the entire process from selective pruning to picking and processing at their small home wet mill. After depulping, the coffee undergoes dry fermentation in the sun for 3-4 days and is then washed thoroughly. This coffee serves as Rogue Wave's house espresso.
