Coffee

La Esperanza farm is located in the town of Cipresales, in the Huehuetenango region of Guatemala. Francisco Morales began his journey in coffee at the age of 15, selecting seeds and planting them in his nursery. Throughout the years, he’s been able to increase the size of his farm and therefore increase his coffee production. 

The farm has evolved into a family business, with Francisco’s son Elmer, who oversees the wet mill and the coffee processing. This coffee is depulped immediately after harvesting and fermented for 24 hours. It was then washed three times, with careful attention to using water as efficiently as possible. Finally, the coffee was dried on concrete patios for 3 to 6 days.