The region is characterized by its volcanic soil, high altitude, humidity, and rainfall typical of a tropical climate, and an active volcano. Pacaya is the most active of Guatemala’s three erupting volcanoes, periodically depositing a light ashfall, which enriches the soil with minerals. During the dry season, the area receives abundant sunshine. Although clouds, fog, and heavy dew are common in the early morning, they dissipate quickly, allowing the entire Fraijanes plateau to dry in the sun at a stable temperature year-round.

This specialty coffee is made from Caturra beans, a natural mutation of the Bourbon variety, which contributes sweetness, citrus aromas, and balanced acidity.

The coffee was harvested and dried using the Natural Sleeping Bag method, which enhances the concentration of sugars and aromatic compounds during drying, resulting in a more complex cup with greater fruit intensity and a rich, enveloping texture.

It is a very versatile coffee, ideal for both filter brewing methods: Chemex, Aeropress, V60, French press, Cold brew, as well as for espresso.