The cherries are handpicked, pulped and washed on their respective farms. Parchment is then laid to dry on stacked raised beds. Tz’ikin collects the parchment in Huehuetenango city where it is milled and prepared for export. Huehuetenango has a distinct microclimate (+1500 masl, hot Mexican plain air and cool mountain air) that enables coffee cultivation at high altitude and is nowadays renowned for its exceptionally fruity flavour profile. Before purchase, Tz’ikin evaluates the parchment, to ensure that the quality match- es the expectations of this microclimate. They verify whether all coffee is grown at a height of +1300 masl, which is necessary to earn the SHB grade, i.e. Strictly Hard Bean, and they check if all beans are larger than 6mm in screen size. For every sold bag of green coffee, Tz’ikin funds an initiative that schools children on farms where their parents work as seasonal harvesters.