This coffee comes from the region of Huehuetenango in Guatemala, with higher elevation between 1500 - 2000 masl. Its limestone soil, instead of the usual volcanic, contributes to its known bright citrus acidity and full sweet complex body of the cup. The challenging terrain of Huehuetenango and climate lead to slow- ripening cherries, resulting in sweet and aromatic cup.

Las Flores was grown by a community supported Fredy Morales, his brother Alex and his wife Yadi. Each producer processes their coffee with the help and innovation from the Coffee Bird organisation. They pulp the coffee by hand, and have a tank, to remove floaters, ferment for 22-24 hours. After fermentation, the coffee is washed and moved to the channels. Once washed, it is moved to drying patios. The coffee is cupped and assessed by Yadi for sorting and dividing into lots with similar quantities and cup profile.