Indigenous Mayans founded the small-scale Rio Azul Coop in 1967, in remote western Guatemala. After 40 years, these 186 farmer-members bring a depth of experience to their work in the specialty coffee market (as well as their sideline product, honey). During the harvest, coffee is wet-processed every day in small batches at a mill in the nearby town of Jacaltenango -- walking distance from the farms. This proximity lets the coop exercise complete control over the quality -- virtually all their harvest is graded at the highest level ("strictly hard bean"). Due to the higher altitude and cooler, moister environment, these beans ferment more slowly, giving them a fruitier, plummier flavor that's unique for a Guatemalan bean. We roast them at a medium light roast. Its quality was recognized by Coffee Review in 2008 with a 91 point score.