Our latest Guatemalan goodness comes from Francisco Morales and his farm La Esperanza, the first farm we visited on our trip back in 2024 with importer Primavera. La Esperanza is perched at 1700m high up in the famous Huehuetenango (abbrev. huehue) region and the views from the drying patios of the surrounding mountains were quite something. Francisco and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years over which time they have achieved a great deal. As like 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. 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. His curiosity and interest for improving coffee quality resulted in winning several prizes the Huehuetenango Highland competitions. 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. Roast profile: We've roasted this coffee in our 'omni' profile. A little more development of body and sweetness than a pure filter profile which means this coffee suits brewing with any method ie. filter or espresso.