Francisco Morales and his wife have been the dedicated owners of La Esperanza farm in Cipresales for over 40 years. Their hard work transformed challenges into success, making the farm a thriving business that supports their family and the local community. The farm's name, which means "The Hope," reflects their deep connection to coffee production.

Francisco is always eager to learn and innovate, which has earned him several awards at the Huehuetenango Highland competitions. This year, he experimented with drying parchment coffee under shade nets to improve flavor and shelf-life. Their journey, filled with perseverance and hope, is truly inspiring.

This coffee comes to us through the efforts of Francisco and his son Elmer, who manages the drying process. They carefully process the natural coffee to ensure high quality.

After harvesting mature cherries, they use clean water to remove floaters, then transfer the coffee to drying beds behind their house. These beds are stacked in three levels inside an enclosed structure. Elmer regularly turns and rotates the coffee between levels for even drying. This process takes 12-15 days until the coffee meets export standards.

Notes: Sweet green grape and apple, nougat, with a pleasantly mild acidity.

10oz 

Our coffee bags are 100% biodegradable.
Please remove the tin tie and label before disposal.

Roasted in Los Angeles, CA