Finca La Providencia is situated in the high mountains surrounding the town of San Pedro Necta in Huehuetenango, Guatemala.
Finca La Providencia's location and elevation gives it an advantage in producing a very high quality coffee. The farm's water resources are abundant, with several springs across the area and the region has distinct wet and dry seasons, which are beneficial for flowering and processing. Farming in Huehuetenango, however, is not without its challenges. The topography of the farm is broken and very irregular, which makes harvesting and cultivation activities more laborious. Fertilisation of the clay loam soil must be done with stringent attention to detail in order to avoid 'washing' and erosion. For this reason, nearly 30% of the farm is kept under native forest, which helps prevent soil washing down the steep inclines and preserves the local ecology.
The harvest begins in late December and ends in early April. Coffee is selectively hand harvested, with pickers choosing only the ripest cherries, and is then eco-pulped using the farm's multiple Penagios pulpers. The pulpers reduce the environmental impact of wet processing by reducing water usage and waste. After pulping, the mucilage is removed and then the coffee is delivered to dry on the farm's extensive patios or (if the weather is wet) in the guardiolas, where it dries at a slow and even temperature.
For each of these stages, qualified staff oversee activities to avoid any risk of contamination or deterioration of quality.