Darwin Carrillo is a second-generation coffee producer in the town of Aldea el Coyegual in the Huehuetenango region. During the harvest Darwin makes sure that only the ripest cherries are picked which this year meant that in total of four passes were made on the farm to ensure the quality of the picked cherries. After the same day depulping the coffee was fermented between 24 to 32 hours depending on the temperature, later washed and finally dried for five days. To avoid defects all the baskets and sacks are cleaned daily and the final lots are separated depending on the altitude, varieties and picking dates.
The name of Darwin’s farm, La Lima, comes from the lime trees which have been planted on the farm around 18 years ago. The limes from the farm are usually being eaten and enjoyed by the employees of the farm.
“I grew up in the countryside, my dad taught me the work of agriculture. When I was 14 years old, he gave me a piece of land of his fam which had 200 coffee plants on it. Motivated by growing my own coffee, I went to the land every day to see how they were growing. Over the years I was able to buy more land and I inherited the remainder of my father’s farm when he died”, Darwin explains.
In the future Darwin is interested in improving his agronomical processes and focusing on the washing process.
“My farm has always been the core in the support of my entire family. We have had some good years but also bad ones. The leaf rust in 2011 affected us strongly but we have been motivated to wake up every day and focus on the coffee production and making it develop”, tells Darwin.