Growing in Balance

Fernando Pérez’s approach to organic farming at El Pacayal developed from something practical. As coffee production increased, so did the amount of pulp left after processing. Rather than treating it as waste, Fernando began composting the pulp and returning it to the farm as fertiliser. Today, this is supplemented with other organic inputs, while rainwater is collected in concrete tanks for use across the farm.

That circular approach is part of a broader philosophy about how coffee should be grown. El Pacayal is home to native flora and wildlife, including birds, mammals and reptiles. Hunting is prohibited, while trees are only removed following evaluation for cutting or regeneration.

Fernando is particularly proud of seeing these agricultural practices reflected back in the health of the farm. Each year, he looks forward to flowering, describing the coffee trees across El Pacayal as looking “like snow” when they come into bloom.

For a farm that began with a few seedlings planted on the recommendation of his neighbours, Fernando never imagined his coffee would one day travel beyond Guatemala. Today, he takes particular pride in knowing that what is grown at El Pacayal can be enjoyed by people on the other side of the world.

“It’s a pleasure that you can taste what the farm in Sipacapa, San Marcos produces.”