LA ESPERANZA

Francisco Morales and his wife have been the proud owners of La Esperanza farm in Cipresales, in the Huehuetenango region, for over 40 years. They have achieved a great deal, as for many Guatemalan producers, the initial years of starting their farms activities are very challenging ones. 

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 perfectly how important coffee production is for them. Francisco is the type of person that never feels done learning new things. His eagerness to hear about experiences of others, and his willingness to experiment with new things at the farm, wet mill or drying area, is a reflection of his curiosity and interest for improving coffee quality, resulting in winning several prizes at the Huehuetenango Highland competitions.

Francisco’s son Desvin is in charge of the processing of this lot where coffee was depulped the same day as harvested and fermented for around 24 hours. This can vary based on the ambient temperature each day which change constantly due to the biodiversity of the region.