Juanito Bravo’s Finca El Cipresal is a stone’s throw away from San Pedro Necta, a charming mountain town about 20 miles south of the Guatemala/Mexico border. The farm sits just above 1500 meters and might be the most ideal place in Huehuetenango to grow organic Bourbon and Caturra, Juanita’s cultivars of choice. At a time when many Central American coffee farmers are abandoning these classic old-world varieties for safer higher-yielding alternatives, we are eternally grateful for Juanita’s stubborn dedication to quality. She gives these trees all the attention they need to produce the sweet, dense, dark plum flavors we expect from Huehuetenango bourbon. This coffee is a rare and special treat — and certified organic.