Guatemala La Esperanza

Origin: Guatemala

Region: Huehuetenango

Town: Cipresales, San Antonio Huista

Producer: Francisco Morales

Farm: La Esperanza

Processing: Washed

Altitude: 1700 meters

Variety: Caturra, Bourbon, Pache, and Catuaí

Producer Info

Francisco Morales and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years. And they have achieved a great deal. As for many other producers, the initial years of starting their farm activities were very challenging ones. But thanks to the hard work, dedication and commitment of the family, the farm has grown into a business that provides income for the household and generates a source of employment for many others in the surrounding area. You can imagine that the name of the farm, which in English translates into “The Hope”, explains well how important coffee production is for them. Francisco is the type of person that never feels done learning new things. His eagerness to hear experiences from others, and try out new things at the farm, wet mill or drying area, means that we feel excited to be working with him. His curiosity and interest for improving coffee quality resulted in winning several prizes in the Huehuetenango Highland competitions.

Lot Info

Francisco’s son Desvin is in charge of the processing of his lots. Lots are depulped the same day as harvest and dry fermented around 24 hours (but this can vary based on the ambient temperature each day). The coffee is then dried on the cement patio.