Huehuetenango has a unique microclimate – the cold mountain temperatures are balanced out by warm winds that blow over from Mexico. The clay and rock that dominate the landscape have created mineral-rich soil, and the long dry summers allow for even drying resulting in notes of blood orange, vanilla, chocolate, and malt. This coffee is super balanced and extremely sweet.
Francisco Morales got his passion for coffee growing from his grandfather, who planted 100 coffee trees when he was just 14 years old. Francisco himself started his own farm with 9000 seedlings he grew in a nursery in 1977.
The close proximity of La Democracia to the Mexican border gives the farm great climate conditions. Good sun, winds and rain. The heat is coming from Mexico and the high mountains of the Huehuetenango Plateau brings down temperatures at night. Dry long summers are stressing the trees so that they deliver good production. Francisco is using 50% shade drying to gently work with his coffees. It prevents them from cracking and so this coffee keeps all his delicious flavours. Fermentation in cherries is stretched to 40 hours which gives our Lot strong character.