El Rincon sits in a valley of limestone hills in Huehuetenago, where the warm dry winds, high humidity, chalky soils, and stable climate give the coffee of this area a unique taste.
In the last few years the farm has come under new ownership who is placing a larger focus on high quality coffee.
Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.
The coffee is decaffeinated using the CO2 method which involves soaking the green coffee beans in water and adding carbon which binds with the caffeine without removing any of the natural flavour of the coffee. The water and carbon is then removed and filtered. All of the by-products from this process are recycled, with the water and carbon being used again, the filtered out coffee material becoming animal feed, and the caffeine used in the soft drinks industry.