Coffee Story Max Perez is a fifth-generation coffee farmer from Huehuetenango, where his family has long managed a farm under his father's care. Eleven years ago, Max and his wife took the opportunity to purchase an abandoned farm in Acatenango, which they transformed into Finca La Hermosa. They invested heavily in renovating the neglected property by uprooting old plants, tilling and maintaining the fields, planting shade trees, and building a wet mill. This venture involved considerable risk in a volatile coffee market. However, Max's commitment extends beyond profit; he views coffee farming as a long-term investment and an adventurous lifestyle rooted in hope for future generations. After exploring various regions for his new project, Max concluded that Acatenango was "the right choice." He explains, "When two magnificent volcanoes dominate a landscape at the perfect altitude with mineral-rich soils, doubt quickly transforms into certainty." Acatenango Volcano stands at 3,976 meters above sea level. Finca La Hermosa La Hermosa benefits from mineral-rich volcanic soil, an annual rainfall of 1,000 mm, and an average temperature of 21°C. Today, Finca La Hermosa is a fully revitalized farm featuring a functioning wet mill, several chicken coops, and a family home where Max and his family reside during the harvest season. The renovation of the farm was a labour of dedication and vision, transforming an abandoned plot into a thriving agricultural enterprise. More than just a producer of excellent coffees, Finca La Hermosa embodies values of resilience, sustainability, and legacy. The farm represents a blend of tradition and innovation, managed by a family deeply committed to their land and community. Acatenango has also been awarded a Designation of Origin, highlighting the region's distinctive characteristics. Honey Process of La Hermosa At Finca La Hermosa, the honey process is executed with meticulous care to reveal the full aromatic richness of the coffees grown on its mountainous slopes. The process begins with handpicking perfectly ripe cherries, which are then partially depulped, leaving some pulp and mucilage attached to the beans. The beans are spread out on sunny patios where they dry slowly under constant supervision. During the drying process, the beans are regularly turned to ensure evenness and prevent excessive fermentation. This method preserves a large portion of the fruit's natural sugars, resulting in coffee with a round body, natural sweetness, and pronounced fruity notes, often reminiscent of honey, citrus, or red fruits. Sidra Variety The Sidra variety is renowned for its delicate aromatic profile and adaptability to the country's mountainous terroirs. Originating from local selections, it thrives at high altitudes, where sunny days and cool nights promote slow, even ripening of the cherries, enhancing the concentration of sugars and flavours. Sidra plants are robust and resistant to fungal diseases, making them well-suited to sustainable cultivation. In the cup, Sidra is distinguished by its medium body, elegant sweetness, and bright yet balanced acidity. Its aromatic notes often evoke red fruits, apple, honey, and sometimes delicate floral hints, culminating in a clean and lasting finish.