Regular price 1,788.00 ฿
Unit price per
Flavor Notes
Floral, Lactic, Jasmine, White Peach, Citrus, Smooth, Syrupy, Clean Cup
Beans
Farm: El Morito
Area: Mataquescuintla, Jalapa
Altitude: 1,400-2,350m
Varietal: Geisha
Processing: Washed Anaerobic low temperature fermentation(5days)
Roast Level
Light roast
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The El Morito Farm is located in Morales Village, Mataquescuintla, Jalapa Department, about a two-hour drive east of Guatemala City, on the way to the El Salvador border. This farm is widely recognized as one of Guatemala's premier farms, having achieved 2nd place in the Guatemala COE in 2013, 3rd place in 2014, 2nd place in 2015, and 1st place in 2022.
José Roberto Monterroso purchased this land in 1994. The farm spans a vast 672 hectares across the mountains, with one-quarter dedicated to coffee production. Initially, Monterroso, along with his family, planted traditional varieties such as Bourbon, Catuai, and Pache. As they learned and continued to improve their cultivation methods, they began experimenting with various growing and processing techniques. Eventually, they started cultivating varieties like Geisha to enhance the quality of their coffee. Thanks to the farm's high elevation of 2,200 meters above sea level and careful cultivation practices, Finca El Morito has become prominent in cultivating more delicate varieties like Pacamara and Geisha.
In recent years, they have focused on producing specialty coffee and microlots that highlight the characteristics of production processes and varieties. They have set up experimental cultivation plots to identify varieties suited to the farm's climate and growing conditions, systematically cultivating them. During the harvest season, they verify and enhance quality through cupping sessions for each batch.
"Sky Project"
This coffee series, "Sky Project," utilizes only fully ripe cherries harvested at high altitudes and undergoes a refined processing method. The Sky Project aims to produce higher-quality coffee from elevated regions and seeks sustainable solutions to address global warming.
The processing method employed is Washed Anaerobic. After sorting by ripeness, the cherries are depulped, and the parchment is bagged. The batch undergoes anaerobic fermentation in sealed tanks at low temperatures for five days. This results in coffee with a creamy texture that enhances enjoyment.
Soft and smooth mouthfeel. Despite its light roast, this liquid offers a distinct outline akin to syrup when consumed. A pleasant floral finish continues to linger after swallowing. Recommended particularly after 20 days from the roasting date, when the sweetness akin to white peach and refreshing citrus acidity become more pronounced. As we head into the hotter season, we suggest enjoying it brewed hot rather than over ice, to leisurely savor its syrup-like liquid and elegant aroma.