Notably in Fraijanes higher potassium level in the soil bring greater body to the coffees. Moreover, the area although not as well know as Huehuetenango or Antigua was actually one of the first to grow coffee in Guatemala. The village where the co-op is based lies in the foothills of the imposing Volcan Jumaytepeque, though thankfully it is not active.
This coffee is naturally processed and the time spent under the sun is affected by the altitude. Farmers drying their cherries here at around 1000masl find it will take 10 to 12 days for the coffee to be ready; whereas those with higher altitude facilities can expect an extra 5 days for the correct moisture levels to be reached. Dried cherry is then collected and transported to the nearest warehouse the co-operative owns, before being transported to the dry mill facilities of Fedecocagua in Palin.