Farm: El Coyegual, La Esperanza Region: Huehuetenango Varietal: Caturra, Bourbon, Mundo Novo
Processing: Washed, second soak for 12 hours in clean water, sundried on patio Size of Finca: 2.2 Hectares Coffee produced: 75 bags of green coffee x 69 kg (avg. Year) Elevation: 1,750-1870 mts Rainfall: 2,300 ml Temperature: 14 – 26ºC Water Supply: Natural Spring Water Soil: Limestone Shade Trees: Gravileas, Ingas Owner: Francisco Morales Carrillo Town/City: Caserio Cipresales, Aldea El Coyegual, San Antonio Huista Humidity: 11.50% Water Activity: 0.57
Francisco, a second generation coffee farmer, knows the coffee industry inside and out - both the long-standing best practices and the cutting-edge techniques for producing top quality coffee. The early days of farming were difficult for the family, 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. 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, makes 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.
W H A T D O E S T H E F U T U R E H O L D ? Francisco is consistently working to improve quality and innovate, from experimenting with new processing methods to improving the infrastructure of his mill.
THOUGHTS FROM THE PRODUCER “By cultivating coffee we have given better opportunities to make a living to all those involved with coffee. In my family we are all involved in different activities in the coffee supply chain. My children have helped me to incorporate new practices in processing coffee, such as shading my drying patio. This has helped us earn awards such as being one of the top ﬁve Highland Huehue coffees in recent years.”