Diana and Hector’s coffee legacy dates back to the late 1800s when their ancestors settled in the remote Aqua Dulce, Huehuetenango. After an initial foray into sugarcane farming with limited success, they made a significant shift to coffee cultivation, igniting a lasting family passion.

Today, Diana and Hector manage three farms in Huehuetenango, with a strong focus on quality, environmental sustainability, and favorable working conditions.

One of their farms, Finca Buenos Aires, nestled between 1,450 and 1,600 meters above sea level in the heart of the Huehuetenango coffee region, processes all its coffee on-site. Two years ago, they sold part of the farm, including the wet mill, which led to an exclusive use of the natural processing method due to limited water access. They continue to refine their coffee processing techniques to showcase the incredible coffee varieties available at their farm.