Catarina is a first generation producer based near the town Concepción Huista in Huehuetenango region. She is deeply involved in every aspect of running her farm and producing coffee, which is important for the family while her husband is working as a migrant laborer. They started the farm in 2013, and then sowed their first coffee seedlings two years after that. She cares for the coffee plants as she does for her beloved flowers around her home - with incredible care and attention so that the plants can thrive.

Catarina is part of the cooperative El Sendero which provides coffee producers support and information around Concepcion Huista in Huehuetenango region. The cooperative was formed in 2016 and it has 196 coffee producing members, of which 62 are women and 134 are men. The cooperative focuses on gender equality among coffee producers and especially supports young coffee producers.

During harvest, the coffee cherries are de-pulped on average about 5 hours after they are picked. Catarina then allows the de-pulped coffee to dry ferment for 32 hours. She chooses this dry method (without adding water to the fermentation tank) and the relatively long and slow fermentation time due to the cool ambient temperatures around her home wet mill. After the fermentation is complete, the family then washes the coffee thoroughly to remove the mucilage from the parchment. The parchment coffee is then moved onto the patio where it lies in direct sunlight for 7 hours per day for 6 days. The coffee is moved every hour in order to ensure thorough and even drying. After the drying is complete, the family bags up the coffee in clean sacks to store until it is ready to be delivered to Primavera’s warehouse in nearby San Antonio Huista.