Francisco Morales and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years, achieving remarkable success along the way. Like many other producers, the early years of establishing their farm were tough, but through hard work, dedication, and commitment, their farm has grown into a thriving business. It not only provides for their household but also generates employment for many in the surrounding area.

The name of their farm, "La Esperanza," meaning "The Hope" in English, perfectly captures the significance of coffee production to them. Francisco is a lifelong learner, always eager to hear from others and experiment with new techniques at the farm, wet mill, or drying area. His curiosity and drive for quality improvement have earned him several prizes in the Huehuetenango Highland competitions.

This year, Francisco implemented a new method of drying parchment coffee under shade nets to improve the gradual drying process, enhance flavors, and prolong shelf-life.

This exceptional coffee lot is the result of the collaborative efforts of Francisco Morales and his son, Elmer, who is in charge of drying the natural coffee. The natural process is meticulously handled with a strong focus on maintaining the highest quality. After harvesting the mature cherries, they are first placed in clean water to separate the floaters. The selected cherries are then moved to drying beds, located behind the house within an enclosed structure.

Inside this structure, the drying beds are arranged in three levels. As the coffee dries, it is regularly turned to ensure even drying. Elmer takes this a step further by rotating the coffee beds between all three levels each day, as the top level tends to dry faster. This careful and deliberate process lasts between 12 to 15 days, until the coffee reaches the ideal moisture level for export. Their attention to detail in processing truly sets this lot apart, reflecting the dedication and expertise of both Francisco and Elmer.