The regions contributing to Sierra Madre have a historic reputation for exceptional coffee production - this is in large part due to the dry, hotwinds that come from Mexico’s mountains, keeping the soil of Huehuetenango protected against frost.
Smallholders from La Libertad, La Democracia, and Huehuetenango produce the coffee processed at Sierra Madre.
The Managers at Sierra Madre aim to keep operations of the Mill focused toward quality, for instance, their fermentation process lasts 24 to 36 hours.
The harvest season starts in December and ends in March.
