Mynor Edelmiro Lopez

PARTNER´S NAME: ANA LETICIA MONSON CARRILLO
FINCA LOS CIPRESES STORY

Mynor Edelmiro has been working in coffee farming for sixteen years. Only two years ago he began selling part of his crop as specialty coffee. He inherited the farm when his father emigrated to the United States for financial reasons. At a young age, he dropped out of school and faced a major challenge in taking over the farm to preserve the family legacy. At the time, there were only cattle and horse paddocks, but he decided to use the land to grow coffee, grains and lemons. To this day, he works with cattle in the off-season months because it gives him a second source of income.

His farm, Los Cipreses, is located in the remote village of El Coyegual in San Antonio Huista in northern Guatemala, very close to Mexico. He manages all the work on the farm and hires local workers for certain activities such as fertilizing, pruning and picking during harvest time. In the last harvest, he has improved a lot, especially the drying and fermentation processes. The focus for the next cycle is on longer fermentation times and using cleaner water to process the coffee. Maynor Edelmiro is currently participating in our Grower’s Education Program. The program has given him access to personalized technical assistance as well as higher prices and quality premiums. Edelmiro says that growing coffee was not easy, but he is proud that he has become an excellent grower over time.

Farm Varieties
Size
Total Farm Area

3.74 Hectares

Area in Coffee

3.74 Hectares

Location
Country

Guatemala

Municipality

San Antonio Huista

Department

Huehuetenango

Elevation

1,480 MASL

Technical info
Harvest

January – March

Processing Method

Fully washed and traditionally dry-fermented for 24 hours in concrete tanks.

Shade

Guachipilin and Cujes

Drying Method

Sun-dried on concrete patios for 12 days on average.