A couple years ago Red Fox extended their focus on a special project in the municipality Santa Bárbara of Huehuetenango. In this remote area, a small receiving station has been developed to service the coffee growers of this region. Assembling and separating lots by cup quality is procedure here. Up to 2,000 samples are cupped on average during the harvest season. Similar to Chimaltenango, the alluvial soil and dynamic terroir of this region harnesses some of the oldest coffee varieties such as Bourbon and Typica. El Milagro and Santa Barbara are located mere miles apart from each other. However, they present distinctly different flavor charecteristics. Bringing these two lots to the menu at the same time allows us to experience how soil and micro-level climatic conditions impact flavor in the cup.