Sourced from the high-altitude slopes of Huehuetenango, Las Amapolas showcases the finest of Guatemalan coffee. Grown between 1,350 and 2,000 meters, these dense, Strictly Hard Beans (SHB) mature slowly under warm sunny days and cool mountain nights. Hand-picked and meticulously patio-dried for 15 days, this lot delivers a bright, complex cup defined by lively citric notes and a rich, fruitful aroma.

Cultivated high on the mountain slopes, the beans in our Las Amapolas selection grow slowly, allowing them to achieve an exceptionally dense, hard core. This extreme bean density captures an abundance of vibrant citric acidity and complex fruit-forward aromas. Every batch is crafted with meticulous care: Selective Harvesting: Cherries are carefully hand-picked during peak maturity (December–March). Pre-Fermentation: Cherries undergo a initial 36-hour pre-fermentation phase. Milling & Fermentation: Pulped and fermented in water tanks for roughly 24 hours depending on micro-climate temperatures. Refined Washing & Drying: Washed and meticulously sorted through the traditional correteo method before sun-drying on outdoor patios for 15 days.