El Cedro - johnburton.co.nz · El Cedro Huehuetenango Caserio Cipresales Caturra and Bourbon Wet...
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Francisco Morales is a second-generation coffee producer in the town of Caserio Cipresales in Huehuetenango region. Before Francisco starts harvesting his farms he makes sure everything is ready for the busy time of the year by cleaning all the equipments and calibrating the depulper to cut the cherries with a correct size not to chip the beans. This harvest the cherries at El Carpintero and El Cedro were picked in four passes on the farm to ensure that only the ripest cherries were picked. The cherries were depulped on the same as they were picked, then fermented in water for 36 hours and washed. This coffee has gone through double soaking process, which usually results in clean, sweet and sparkly cup. The soaking took 12 hours which after the coffee was eventually brought on a patio to dry in the sun for five days or under the shade for nine days. After the processing Francisco made sure that he recycled or sustainably took care of the pulp and grey water waste. One of Francisco’s farms, El Cedro, get its name of Cedar trees which were planted on the farm as shade trees by Francisco’s grandfather. Francisco’s father insisted them to keep the trees and Francisco keeps going with this tradition. WHAT DOES THE FUTURE HOLD? In the future Francisco is interested in learning of new coffee production innovations and other processing methods like natural and honey processing. THOUGHTS FROM THE PRODUCER Francisco is very involved and interested in socio-environmental awareness in his coffee production: “One of our priorities is that every employee working on our farm can have a better life and sustain their families. Through our farm we hope to create employment in the area for the people who need it and at the same time produce quality coffee. One of our goals is to take care of the environment and achieve the necessary balance for sustainable coffee growing”, Francisco explains. EL CEDRO HUEHUETENANGO, GUATEMALA www.primavera.coffee [email protected]ffee Farm: Region: Town: Varietal: Processing: Size of Finca: Coffee produced: Elevation: Rainfall: Temperature: Water Supply: Shade Trees: Owner: El Cedro Huehuetenango Caserio Cipresales Caturra and Bourbon Wet Milling and sun dried in patios 15.2 Hectares 20.000KG (avg. Year) 1,550-1,675 mts 2,300 ml 16 - 30ºC Natural Spring Water Inga and Gravilea Francisco Morales
Transcript of El Cedro - johnburton.co.nz · El Cedro Huehuetenango Caserio Cipresales Caturra and Bourbon Wet...
Francisco Morales is a second-generation co� ee producer in the town of Caserio Cipresales in
Huehuetenango region. Before Francisco starts harvesting his farms he makes sure everything is
ready for the busy time of the year by cleaning all the equipments and calibrating the depulper to
cut the cherries with a correct size not to chip the beans. This harvest the cherries at El Carpintero
and El Cedro were picked in four passes on the farm to ensure that only the ripest cherries were
picked. The cherries were depulped on the same as they were picked, then fermented in water for
36 hours and washed. This co� ee has gone through double soaking process, which usually results
in clean, sweet and sparkly cup. The soaking took 12 hours which after the co� ee was eventually
brought on a patio to dry in the sun for fi ve days or under the shade for nine days. After the
processing Francisco made sure that he recycled or sustainably took care of the pulp and grey
water waste.
One of Francisco’s farms, El Cedro, get its name of Cedar trees which were planted on the farm
as shade trees by Francisco’s grandfather. Francisco’s father insisted them to keep the trees and
Francisco keeps going with this tradition.
W H A T D O E S T H E F U T U R E H O L D ?
In the future Francisco is interested in learning of new co� ee production innovations and other
processing methods like natural and honey processing.
T H O U G H T S F R O M T H E P R O D U C E R
Francisco is very involved and interested in socio-environmental awareness in his co� ee production:
“One of our priorities is that every employee working on our farm can have a better life and sustain
their families. Through our farm we hope to create employment in the area for the people who need
it and at the same time produce quality co� ee. One of our goals is to take care of the environment
and achieve the necessary balance for sustainable co� ee growing”, Francisco explains.
EL CEDROH U E H U E T E N A N G O , G U A T E M A L A
www.primavera.coff ee
Farm:
Region:
Town:
Varietal:
Processing:
Size of Finca:
Co� ee produced:
Elevation:
Rainfall:
Temperature:
Water Supply:
Shade Trees:
Owner:
El Cedro
Huehuetenango
Caserio Cipresales
Caturra and Bourbon
Wet Milling and sun dried in patios
15.2 Hectares
20.000KG (avg. Year)
1,550-1,675 mts
2,300 ml
16 - 30ºC
Natural Spring Water
Inga and Gravilea
Francisco Morales
