Grown on a tiny 0.3-hectare farm in Aldea Com, Huehuetenango, Finca Quejna is cared for by producer Aracely Perez and her family. Aracely learned to grow coffee from her father, and when he passed this farm on to her, she chose to continue the family tradition. At elevations of 1,700–1,800 meters, Caturra and Pache trees flourish beneath Chalun shade trees in claylike soil, supported by rainwater collected throughout the rainy season.

Because the farm lies far from the family home, freshly harvested cherries are depulped directly on the farm, allowing the pulp to be returned to the plants as organic fertilizer. The coffee is then transported to the family’s cool, high-altitude wet mill, where it slowly ferments for 24–32 hours before being washed in cement tanks. Finally, it is sun-dried on a patio for about four days and turned every hour to encourage even drying. The result reflects Aracely’s determination, her family’s shared effort, and their commitment to continually improving the quality of every harvest.