This gesha lot was grown, harvested, and processed at El Aguacate in Agua Dulce, Huehuetenango, by the Aguirre family.

Arlam Aguirre harvests his gesha lots in only two "cuts", as this varietal ripens more evenly than the other varieties he grows. This means this gesha generally receives three picking passes, before being floated, and pulped on the same day.

After being left to ferment slightly in an open tank under shade for two days, the coffee is then spread on raised African beds for drying and regularly turned until the ideal moisture level is reached. This can take anywhere from 7 to 10 days, and results in a uniform and clean coffee.

Arlam is a trained Agronomical Engineer and has worked for Guatemala's national coffee organisation, Anacafe, as a technician. Arlam and his partner Yoesmi are also members of a special co-operative of smallholders called Asociación Integral Agrícola Sostenible Toneca (ASIAST), and his brother Klisman manages the processing and drying of these coffees.